Posts Tagged With: chicken breasts

Coq au Vin

French Entree

COQ AU VIN

INGREDIENTSCoqAuVin-

4 chicken breasts
1/2 pound sliced bacon
18 pearl onions
4 garlic cloves
2 carrots
1/2 teaspoon mignonette pepper (or black pepper)
2 cups chicken broth
1 1/2 cups red wine
2 bay leaves
1/2 teaspoon marjoram
1 teaspoon parsley flakes
1/2 teaspoon thyme
2 tablespoons butter
2 tablespoons flour
1/2 cup fresh parsley leaves

egg noodles (optional)

SPECIAL UTENSIL

Dutch oven

PREPARATION

Cut bacon widthwise into 1″ slices. Put bacon in pot. Add enough water to cover bacon with 2 extra inches of water. Bring water to boil. Simmer on low heat for 5 minutes. Drain. Rinse in cold water. Pat dry with paper towels.

While bacon is simmering, peel pearl onions. Dice garlic cloves and carrots. Cut each chicken breast into two pieces. Put bacon in Dutch oven. Cook bacon using medium heat for 10 minutes or until bacon starts to brown. Set aside bacon but leave bacon grease in Dutch oven.

Add chicken, onions, and mignonette pepper to Dutch oven. Cook on medium heat for 10 minutes until chicken pieces are browned on all sides. Turn chicken pieces and stir occasionally.

This dish goes well with noodles. If noodles are desired, cook them as instructed on package.

Add bacon, chicken broth, wine, carrot, bay leaves, marjoram, parsley flakes, and thyme. Simmer on low heat for 20 minutes or until chicken is cooked through. Stir occasionally. Remove chicken and onions. Remove and discard bay leaves. (Goodness, if this isn’t one of the removingest recipes around.)

Add butter and flour to Dutch oven. Turn heat to high and bring to boil. Cook for 10 minutes or until about 3/4 of the liquid boils off and sauce thickens. Stir frequently. Reduce heat to low. Put bacon and onions back in Dutch oven. Stir until chicken is thoroughly coated with sauce. Garnish with fresh parsley leaves and serve on top of noodles if desired.

TIDBITS

1) Not only does this taste great but you can impress guests with its fancy French name.

2) The American Constitution is an impressive, living document. The Constitution’s 55 framers were impressive drinkers. For their good deed they threw a party where they drank 54 bottles of Madeira, 60 bottles of claret, 8 bottles of whiskey, 22 bottles of port, 8 bottles of hard cider, 12 beers and seven bowls of alcohol punch large enough that “ducks could swim in them.”

3) In the 17th century people filled their thermometers with brandy instead of mercury. Honestly dear, this glass is only the leftover from filling the thermometer. “You did want the thermometer filled, didn’t you?”

3)The highest recorded champagne cork flight was 177 feet and 9 inches, while soaring four feet off the ground. I wonder if this inspired NASA.

4) Before even brandy thermometers were used, brewers would dip their thumbs into their liquid to see if temperature was right for adding yeast. Hence the phrase “rule of thumb.”

5) Dowries in ancient Babylon included a month of fermented honey beverage. “Honey month” transformed over the years to “honeymoon.”

6) Well, that’s what I’ve read. I don’t think Babylonians used English words such as “honey month.” They probably used something, well, Babylonian. Perhaps they called it, “Mashka tohw” which through the centuries became “mosquito.”

7) Tidbit 6) could be true. I know people whose blood is like honey to mosquitoes.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, food, history, humor, international, recipes | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Cajun Chicken Breasts

Cajun Entree

CAJUN CHICKEN BREASTS

INGREDIENTSCajunCh-


4 chicken breasts

1 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon Poultry MagicTM spice
1/2 teaspoon cumin
1/2 teaspoon thyme
1/2 teaspoon coriander

PREPARATION

Preheat skillet to 350 degrees. Completely defrost chicken breasts. Mix paprika, salt, cayenne, poultry spice, cumin, thyme, and coriander on large plate. Coat the chicken breasts with no-stick spray.

Place the chicken breasts on plate and roll them until they are coated with spices. Place chicken in skillet and cook for about 12 minutes, gently turning them over every 3 minutes, or until spices are blackened. Keep skillet’s lid on while cooking.

You should really try this dish. It’s so quick and easy to make, it looks impressive, and it tastes great.
TIDBITS

1) I first bit into Cajun food when I was in New Orleans for an economics conference.

2) In Louisiana, biting someone with false teeth is considered aggravated assault. Best have someone with regular teeth do the biting for you.

3) Chicken Legs Dominoes is a fun game.

4) Emperor Napoleon sold us New Orleans and the rest of the Louisiana Territory in 1803. He did so because his plans for a Caribbean empire faltered in Haiti. The foiler of his plans? The tiny mosquito.

5) The largest bridge over water in the world starts near New Orleans. It’s twenty-four miles long. I once had a tire-pressure indicator turn on just after I got on the bridge. No place to turn around. Boy, I was happy to get to a gas station on the other side.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, food, humor, recipes | Tags: , , , , , , , , , , , , , , , | Leave a comment

How A Great Tip For Murder Came About

had a bag of Twizzlers yesterday and didn’t finish it. I’m worried about myself.
    • Kar:  Red ?

    • Daphne Anne Humphrey: Dearest Paul, I am positive that with the leftover Twizzlers you can come up with an amazing recipe for an entree. (Personally, I’d opt for something using boneless chicken breasts and mandarin oranges.) Has anyone ever done a Twizzler reduction sauce? I think not. But you can. Either that or whip them into a soufflé.

    • Paul De Lancey:  But, but, but I left them on the other side of the country! *head desk*

    • Daphne Anne Humphrey: I am positive they have stores that sell Twizzlers in your area of the country.

    • Steve: Buy some of that red spaghetti-like licorice and make a pasta dish for dessert.

    • Daphne Anne Humphrey: I am thinking a mini lemon tart with a twizzler foam and a mint sprig garnish. (Honestly if the top tier chefs can use Twinkies, Oreos or Reese’s Peanut butter cups to create 30 dollar a plate deserts you can certainly create a “je ne c’est quois” desert with Twizzlers.)

       
    • Robert  Personally, I prefer Red Vines.

    • Daphne Anne Humphrey: I am thinking that perhaps Red Vines would hang someone nicely. Do you think I could get away with it if I ate the evidence?

    • Robert: Only i f they hav small necks….

  •  I was about to respond when I realized Daphne’s great idea would help everyone and that a blog was the best way to disseminate it.

    – Paul De Lancey, The Comic Chef

    My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: bad advice, obsevations | Tags: , , , , , , | Leave a comment

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