CHICKEN BRAISED IN RED WINE

CHICKEN THIGHS AU VIN ROUGE

CHICKEN BRAISED IN RED WINE

You will love this recipe! Tender pieces of chicken braised in red wine with mixed vegetables will melt in your mouth! Pair with a delicious Pinot Noir from Burgundy! Enjoy!

Preparation: 30 min; cooking time: 50 min.

Serving 4

8 skinless, boneless chicken thighs cut into pieces

2 tbsp olive oil

1 tbsp butter

1 onion, minced

4 carrots, chopped

4 celery ribs, chopped

1 can diced tomatoes, drained (14.5 oz)

4 tbsp diced pancetta

1 ¼ cup red wine (Pinot Noir)

1 tbsp minced fresh sage

1 tbsp minced fresh rosemary

Salt and pepper

In a Dutch oven, heat the olive oil and butter over medium heat and add the pancetta. Cook 3 minutes. Add the chicken, sage and rosemary and cook 5 minutes, stirring often, until chicken is no longer pink.

Add the onion, carrots and celery and cook 10 minutes.

Add the red wine, bring to a boil. Reduce the heat and simmer, uncovered, until liquid is reduced, about 10 minutes.

Add the tomatoes. Season the preparation with salt and pepper. Simmer 20 minutes.

Serve over your favorite vegetables.

Bon Appétit!

PORK MEATBALLS WITH CASHEWS

FIRST STEP: FRYING

SECOND STEP: BAKING

THIRD STEP: SAVORING

PORK MEATBALLS WITH CASHEWS

I love this Asian version of meatballs! Be transported in a different continent without travelling! Try this amazing recipe! Serve a Riesling from Alsace to enjoy this entrée!

Preparation: 45 min; cooking time: 45 min.
Serving 4-6

1 lb. 1/2 ground pork
2 ¾ oz. cashews
1 onion
3 garlic cloves
10 fresh mint leaves + more for garnish
1 tbsp. peanut Satay sauce (can be found at the Asian section of your grocery store)
3 tbsp. honey
4 tbsp. soy sauce
2 eggs
3 ½ oz. bread crumbs
2 tbsp. vegetable oil
1 tbsp. butter
Pinch of salt

Put the onion, garlic and mint leaves in the bowl of a food processor and chop all the ingredients.
In a medium saucepan, warm 1 tbsp. of oil and add the onion, garlic and mint. Cook on medium heat 3 minutes.
In the same food processor, chop the cashews.
Add the cashews to the saucepan with the honey. Cook 3 minutes to caramelize and add the soy sauce. Turn the heat to low and reduce to obtain a syrupy sauce, about 5 minutes.
Let the sauce cool down.
Put the meat in a large bowl and add the sauce. Add a pinch of salt and combine.
Beat 2 eggs with a fork in a small bowl.
Put the bread crumbs in a plate.
Make the meatballs and roll them into the eggs and then into the bread crumbs.
Melt the butter and oil in a large frying pan on medium-high heat. Cook the meatballs 2 to 3 minutes on each side until pale gold.
Preheat the oven to 350 F.
Transfer the meatballs into an ovenproof dish.
Bake 30 minutes.

Serve with a sauce made with 5 tbsp. of soy sauce, 3 tbsp. of honey and 3 tbsp. of chopped cashews reduced 10 minutes on a medium saucepan on medium-low heat.

Bon Appétit!

French Recipes and Cuisine