Tag Archives: wine

Chicken Stew with Olives and Lemon

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I am back! I have been a busy girl. I apologize for not posting in a while. I went to Germany for a wedding of a special couple in May. I hope to post on that trip after I get through all the photos.

Sunday, I got back from Las Vegas where we celebrate a 25th Wedding Anniversary. That trip was loads of fun. It was great getting to spend time with some High School friends. The weekend was way too short. They renewed their vows at Graceland Chapel. That was a hoot. Jon Bon Jovi was married there along with other celebrities. We found out the next day Jon Bon Jovi stopped by there to show his son where they got married. That would of been the icing on the cake to see him there. So much fun, great memories were made.

Before I left for Vegas, I golfed in league, this recipe was what we had for dinner after golf. I had to try it at home. It is delish!

Chicken Stew with Olives and Lemon
Adapted from Sunset Magazine – My Recipes

  • 2 lbs boneless, skinned chicken thighs, rinsed and patted dry
  • 4 tablespoons all-purpose flour
  • 3 teaspoons each salt and freshly ground black pepper, plus more to taste
  • 4 tablespoons olive oil
  • 5 large garlic cloves, minced
  • 2 tablespoon capers, drained and minced
  • Grated zest and juice of 2 lemon
  • 1 cup dry white wine
  • 32 oz  chicken broth
  • 2 pound Yukon Gold potatoes, scrubbed and cut into 3/4-in. cubes
  • 2 cans artichokes, drained and quartered *see note
  • 2 cup finely chopped flat-leaf parsley *see note
  • 2 cup pitted medium green olives

Cut each chicken thigh into 2 or 3 chunks. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken, seal, and shake to coat.

2. Heat oil in a large pot over medium-high heat. Add chicken (discard excess flour) in a single layer and cook, turning once, until browned, 4 to 5 minutes total. Transfer to a plate.

3. Reduce heat to medium. Add garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds. Add wine and simmer, scraping up browned bits from bottom of pan, until reduced by half, about 2 minutes. Add broth, potatoes, and chicken and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes.

4. Add artichokes to pot and stir. Cover and cook until potatoes are tender when pierced. Stir in parsley, lemon juice to taste, and olives. Season with additional salt and pepper to taste. Serve hot, with lemon wedges on the side.

Note: I could not find the Flat Italian parsley at the local grocery. I prefer that kind of parsley to the curly stuff. I bought the curly stuff to put in there…but just could not put it in there. I cannot stand anything curly like that. It gives me heebie jeebies! It tasted fine without it!

The original called for frozen artichoke hearts, I could not find them either. Canned worked out fine.

You can find boneless, skinless thighs in grocery stores. Cut each thigh into 4 -5 pieces.

Put flour, salt and pepper into a plastic bag.

Add the chicken and toss around to coat the chicken with the flour mixture.

Brown the chicken thighs on both sides.

When brown, put on a plate.

While your chicken is browning, zest your lemon.

Mince your garlic and capers.

Add capers, garlic and lemon zest. I think I did this part wrong…but it turned out.

Add the wine.

Scrap up the yummy brown bits off the bottom of the pot.

Add the chicken broth, potatoes and chicken. Bring to simmer.

Cover, simmer for 10 minutes. Add the artichokes; stir. Cover and cook until potatoes are done.

Stir in olives, lemon juice. Season with additional salt and pepper.

This was good. I am not a big olive lover, but this was mighty tasty. I even ate the olives 😉

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Chicken with 40 (43) Cloves of Garlic + Parmesan Mashed Potatoes = Delish.

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I have been eying this recipe for a long long time. It was in the a Sunday paper magazine (I thought that was a sign;) and I have an abundance of garlic, so I decided it was time. I go through a process when I choose a new recipe. I google it and check out at least 3 sites that have that recipe or close to it. I read the reviews and then I decide how I want to make it. If it has bad reviews, well then I do not make it.

I had this dish when I visited my brother in San Francisco at The Stinking Rose. It was delish. I have their cookbook, so I checked out their recipe in the book and online. Food Network also had a recipe. I went with Ina’s recipe on Food Network.


Chicken with 43 Cloves of Garlic

  • 3 whole heads garlic, about 40 cloves (43 cloves)
  • 2 (3 1/2-pound) chickens, cut into eighths (6 lbs chicken pieces)
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 2 tablespoons good olive oil
  • 3 tablespoons Cognac (Brandy), divided use
  • 1 1/2 cups dry white wine
  • 1 tablespoon fresh thyme leaves ( I may have used a tiny bit more)
  • 2 tablespoons all purpose flour
  • 2 tablespoons (1/2 cup) heavy cream
  • (1 cup Chicken Broth)

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside. ( I did not do this. I just whacked with the flat side of a knife and peeled them)

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven  over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don’t want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

Melt butter and oil in a skillet or dutch oven. Salt and Pepper the chicken on both sides. Make to really salt and pepper them! I bought 6 lbs of chicken pieces...the ones we like.

Put skin sound down; brown. Then flip over browning that side. Put in a bowl and do the next batch.

This is 43 cloves of Garlic. That is what I had peeled, so that is what I used. Grace came home from school and said what in the heck are you making? It burns my eyes. She loved the end results. Isn't this a great bowl? I made it in a pottery class and my niece Kelly glazed it.

Remove the chicken; add the garlic. Brown.

After browned, add the Brandy. I let it it sizzle for a minute.

I made an SOS text to Jim (my friend and cooking buddy)…the store did not have Cognac! He confirmed that I needed to substitute with Brandy. I read the email quickly and thought he said to let it reduce a little. Well, he actually said add a little more and reduce since cognac is stronger. I reduced, but did not increase the amount.

Then add the wine.

Make sure to scrap the bottom and sides to loosen up that yummy stuff stuck to the pan.

Return the chicken to the pan with the juices left in the bowl or platter; top with Thyme' cover. Cook approximately 30 minutes until down at lowest heat.

I decided to add some Chicken broth. We LOVE gravy and I wanted to make sure we had enough! I simmered it for a few minutes.

Whisk together 1/2 cup of the sauce and flour.

Whisk flour mixture into the sauce. Then add the brandy and heavy cream. For some reason I thought it said 1/2 cup cream. It was 2 T. I had already poured out the 1/2 cup and since I added the chicken broth. I thought what the heck. It turned out yummy! Simmer until thickened.

Make sure to take the back of your tongs or a spoon and mash around the garlic. One suggested to take some of garlic and blend it smooth and add to the sauce. Using the tongs to mash it up was my solution to get more flavor in the sauce.

Salt and pepper the sauce again. Taste and repeat if needed.

The gravy was a tad bit thin, so either I did not simmer long enough or maybe I needed to use a little more sauce/flour mixture. I decided the gravy would taste great on mashed potatoes. I was not wrong! I decided to stick with Ina and make Ina’s Parmesan Potatoes.

Parmesan Smashed Potatoes

  • 3 pounds red potatoes, unpeeled
  • 1 tablespoon kosher salt plus 2 teaspoons
  • 1 1/2 cups half-and-half
  • 1/4 pound (1 stick) unsalted butter
  • 1/2 cup sour cream
  • 1/2 cup freshly grated Parmesan
  • 1/2 teaspoon freshly ground black pepper

Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, until the potatoes are completely tender. Drain

In a small saucepan, heat the half-and-half and butter. Transfer the potatoes to an electric mixer fitted with the paddle attachment and mix them for a few seconds on low speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of cream and butter should be folded in by hand). Fold in the sour cream, Parmesan, the remaining salt, and pepper; season, to taste, and serve immediately. If the potatoes are too thick, add more hot cream and butter.

Keep the smashed potatoes hot in a heat-proof bowl set over simmering water.

NOTE: I did this pretty much to the recipe, except I used a different type of potato.

I guessed on how many potatoes was 3 lbs. I did not leave them whole.

Cook potatoes in boiling salted water.

Mix the potatoes for a few seconds.

Add the melted butter and heated half and half. Then by hand add sour cream and Parmesan cheese.

Are you ready for the photos. I could not just pick one 😉

Chicken with 43 Cloves of Garlic + Parmesan Mashed Potatoes = DELISH.

Look at those chunks of garlic....yum. The garlic was not overpowering. Well, at least I did not think so.

~Relish Life & Food

Chicken with Tomatoes and Garlic and Upside-Down Cinnamon-Apple Coffee Cake

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I was hungry for Chicken and garlic. I search and found 2 recipes I wanted to make. This is what I picked, Pioneer Woman’s Chicken with Tomatoes and Garlic. It was YUMmmy!

Chicken with Tomatoes and Garlic

  • 8 pieces Chicken Legs Or Thighs ( I used 4 thighs and 4 Breast)
  • Salt And Pepper, to taste
  • 3 4 T Tablespoons Olive Oil
  • 1 2 Tablespoon Butter
  • 1 can (28 Ounce) Diced Tomatoes
  • 1 can (14  28 Ounce) Whole Tomatoes
  • 2 3 Tablespoons (Heaping) Tomato Paste
  • Fresh Herbs: Basil, Parsley, Sage, Rosemary ( I used Basil and Parsley)
  • pinch of red pepper flakes
  • 8 11 cloves Garlic I ♥ Garlic 🙂
  • 16 ounces, weight Pasta
  • Grated Parmesan Cheese, For Serving
  • ½ 3/4 cups White Wine (or Red Wine) ( I used White)

Preheat oven to 400 degrees. Salt and pepper chicken legs.

Heat ovenproof skillet or dutch oven over medium-high heat. Add olive oil and butter. When oil/butter is hot, add chicken legs to the pan. Using tongs, brown on all sides, about 2 minutes. Remove chicken from pan.

Pour in wine, scraping the bottom of the pan to loosen any bits. Cook for 1 minute. Pour in tomatoes with their juice and add tomato paste. Add salt and red pepper flakes to taste, stirring to combine. Bring sauce to a boil, then turn off heat. Add basil and parsley, Garlic cloves that have been peeled (but whole) garlic, and the chicken. Put lid on pot and cook in the oven for 1 hour.

Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta.

Cook the pasta to al dente, Drain and add to a large serving bowl.

Remove lid and check sauce. If it’s overly thin(mine was perfect) if not, remove the chicken from the pot and boil the sauce on the stove top for 5 to 10 minutes. Check seasonings and adjust as needed.

To serve, pour sauce over cooked pasta, then arrange chicken pieces over the top. Sprinkle generously with fresh Parmesan and serve with crusty French bread.

Ingredient line up minus the chicken.

Salt and pepper the chicken.

Melt butter with the olive oil and then add the chicken.

Brown on both sides, then put them on a plate.

Add wine to pot to deglaze the pan. This will loosen up all the yummy stuff on the bottom of the pan.

Add tomatoes with their juices and tomato paste. Add salt and red pepper flakes to taste. Stir to combine.

Bring to a boil.

This is the amount of basil and parsley I used.

Add chicken, herbs and garlic to the pot.

Cover. Pop into the oven. Bake for 1 hour.

Oh yeah, that smells awesome!

I served this over pasta. I re-read her recipe today and she also suggest serving it with mashed potatoes. I wish I would have served it with mashed potatoes.. I love tomato gravy on mashed potatoes. Mark commented that you really do not need the pasta. The tomato sauce was sooo good.

Another great dish from PW. This dish may look difficult, but it was really easy. Perfect for when company is coming over. You pop it in the oven and forget about it.

I found this next recipe on Pillsbury.com. I was looking for something quick and yummy. This was both of them. I took it to a dinner party. I made 2 because I knew Grace would be giving me grief about not leaving some at home. She loved it. I was afraid she was going to eat the whole thing before we even left!

Upside-Down Cinnamon-Apple Coffee Cake

  • 1 1/2 cups chopped peeled apples ( I used Granny Smith)
  • 1  (12.4-oz.) can PillsburyÂŽ Refrigerated Cinnamon Rolls with Icing
  • 1/2  cup pecan halves or pieces
  • 2 tablespoons margarine or butter, melted
  • 1/3 cup firmly packed brown sugar
  • 2 tablespoons corn syrup
  • My addition: splash of vanilla

Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking spray. Spread 1 cup of the apples in sprayed pan.  Separate dough into 8 rolls. Cut each roll into quarters; place in large bowl. Add remaining 1/2 cup apples and pecans.  In small bowl, combine margarine, brown sugar, vanilla and corn syrup; mix well. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan.  Bake at 350°F. for 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter. Remove lid from icing. Microwave icing on HIGH for 10 to 15 seconds or until of drizzling consistency. Drizzle over warm coffee cake. Serve warm.

Ingredient line up minus vanilla

Cut cinnamon roll into fourths. My sister-in-law suggested maybe cutting them into eighths. Easier to pop into your mouth 😉

Spread one cup of apples into the prepared dish.

Combine the remaining apples, pecans and cut cinnamon rolls.

Mix together melted butter, corn syrup, vanilla and brown sugar.

Add brown sugar mixture to dough mixture; toss gently to combine.

Spoon mixture over apples in pan. Pop into the oven.

Remove from the oven when done. Let it cool for 5 minutes.

Invert onto a platter.

Heat icing in the microwave and drizzle onto the coffee cake.

I search high and low in my kitchen for some caramel syrup, none to be found 😦 I thought that might be a tasty addition to this. As you can see, it is kind of like a pull apart bread. We served it warm with ice cream. I can say, it was mighty tasty cold the next morning 😉

This dish is perfect for a brunch!

What are you making for Easter? I am in charge of Salad, I will be making my favorite springtime salad, Strawberry Blueberry Romaine Salad.

Happy Easter Everyone!

~Relish Life & Food!

Zinfandel – Braised Beef Brisket with Onions and Potatoes

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Greeting from FL, I am spending time with my brother. I will meet Samantha and Mark in Orlando on Tuesday for a pharmacy conference. I have been having a great time. This weather is making me anxious for spring to come to the midwest. I loaded some photos on here before I left so I could post a couple of times while I am gone.

I found this recipe in one of my Cooking Light Cook Books.  It is a perfect meal for a cold day….and it has to be healthy, it was in Cooking Light 😉

Zinfandel – Braised Beef Brisket with Onions and Potatoes

  • 2 cups zinfandel or other fruity dry red wine
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/4 cup tomato paste
  • 1 (2 1/2-pound) beef brisket, trimmed
  • 2 teaspoons salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 8 cups sliced Walla Walla or other sweet onion (about 4 medium)
  • 2 tablespoons sugar
  • 1 1/4 teaspoons dried thyme, divided
  • 6 garlic cloves, thinly sliced
  • 2 carrots, peeled and cut into (1/2-inch-thick) slices (I used baby carrots)
  • 2 celery stalks, cut into (1/2-inch-thick) slices
  • 1 1/2 pounds small red potatoes, cut into quarters
  • 1 1/2 teaspoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground red pepper
  • Chopped fresh parsley
  1. Preheat oven to 325°.
  2. Combine first 3 ingredients, stirring with a whisk.
  3. Heat a large Dutch oven over medium-high heat. Sprinkle beef with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Coat pan with cooking spray. Add beef to pan; cook for 8 minutes, browning on all sides. Remove beef from pan; cover and set aside.
  4. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, onion, sugar, and 1 teaspoon thyme to pan. Cook 20 minutes or until onions are tender and golden brown, stirring occasionally. Add garlic, carrots, and celery; cook 5 minutes, stirring occasionally. Place beef on top of onion mixture; pour wine mixture over beef. Cover and place in oven.
  5. Bake at 325° for 1 3/4 hours.

6.  While beef mixture cooks, place potatoes in a large bowl. Add 3/4 teaspoon salt, 1/4 teaspoon thyme, oil, oregano, and red pepper; toss to coat. Arrange in a single layer on a jelly-roll pan coated with cooking spray.

7.   Remove beef from oven; turn beef over. Place potatoes on lower rack in oven. Cover beef; return to oven. Bake potatoes and beef at 325° for 45 minutes or until beef is tender.

 8.   Remove beef from oven; cover and keep warm. Increase oven temperature to 425°. Place potatoes on middle rack in oven; bake at 425° for 15 minutes or until crisp and edges are browned.

9.   Remove beef from pan; cut across the grain into thin slices. Serve with onion mixture and potatoes. Sprinkle with parsley.

Note: I could not find brisket, so I went to Food Subs website. They said I could use a bottom round roast instead. That is what I used.

Ingredient Line Up.

Combine wine, chicken broth and tomato paste.

Sprinkle beef with salt and pepper. Add beef to pan, browning on all sides.

Remove beef from pan; add seasoned onions.

Cook until tender.

Add celery and carrots. Cook for 5 minutes.

Place beef on top of onion mixure; pour wine mixture over the beef. Cover and place in oven.

While beef is cooking, place potatoes (I added some carrots) in a bowl. Toss with seasonings.

Place in oven with the beef and and cook until tender.

Remove from oven when tender. Slice into thin slices.

Zinfandel – Braised Beef Brisket with Onions and Potatoes

 The potatoes were good, but I think this would have been really good with mashed potatoes. This dish tasted even better the next day.