logan1917 - Blog
May
24
2018

How To Make Balsamic Orange Grilled Chicken

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A friend of ours, David Kaye, invited us to his finca a few months ago and he cooked us a wonderful paella. We asked David for the recipe. Because he made it look so easy, when he was preparing and cooking it. I thought that I would have a go. Obviously, years of practice. The content, presentation and flavour did not disappoint us, it was marvellous! So, we had some friends around last Sunday and tried to emulate Davids paella recipe.

Coat the braised chicken in olive oil, sprinkle with salt and pepper and cook for 1 hour in a 400 degree oven. Remove and shred with a fork, removing all the bones and skin.

And for those times when you aren't serving a full meal, don't forget the natural pairings of wine and cheese. There's a reason these two are so often combined. Wine and cheese complement each other exquisitely. Mild to sharp cheeses work well with red wines, as do soft cheeses such as Camembert or Brie. Dry whites are excellent with goat cheese. Sweet wines call for a more intense cheese.

Directions: Combine all ingredients in crock of alton brown coq au vin slow cooker slow cooker except cheese. Cook on low for 6-8 hours or high for 3-4 hours. Remove lid and mash potatoes with a potato masher, stir in cheese, replace lid and cook an additional five minutes, or until cheese is melted through. Pour into bowls and garnish with additional green onions. Serves 6.

To coq au vin slow cooker serve divide the spaghetti into four servings. Top each serving with a chicken breast and a fourth of the sauce. Sprinkle with the grated Parmesan cheese.

Bring a calculator when you shop: A $5 dollar calculator will pay for itself in no time. You can work out the cost of different sizes of items, measure the cost of different unit prices, and work out discounts easily.

Instead, learn which wines are best for cooking. In fact, many home cooks and professional chefs think that one should never cook with an undrinkable wine. However, this doesn't mean that the cook puts the high-priced vintage in the coq au vin authentic. Mais non! Instead, chefs use a cheaper wine for cooking, typically a dry wine rather than a sweet one (unless the recipe calls for it). And the same basic rule applies: white wine with fish, chicken and pork and red wine with beef, game and other red meats.

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