How can you go wrong with bacon on anything? This bacon-wrapped chicken dish blends the sweet and savory flavors of the honey and mustard with the smokey flavor of the bacon. It’s both easy and delicious. Enjoy! 🍷 Wine pairing: A nice medium bodied Chardonnay or a Bordeaux Blanc goes nicely …
Bacon-Wrapped Chicken Breast with Honey-Dijon Glaze Read More
Wave goodbye to Colonel Sanders. This crispy chicken recipe is about to become your new favorite! 🍷 Wine pairing: Serve with your favorite Chardonnay.
History: The literal translation of “coq” is rooster so when the old boy had outlived his usefulness on the farm he was destined for the pot. But those old birds were tough and sinewy, and they needed to be cooked longer to make them moderately tender. The modern version not …
Christmas goose is a tradition in many parts of Europe, especially Germany, where I had it for the first time many years ago. It doesn’t need to be a holiday celebration to enjoy this delicious Jacques Pépin recipe. Serves at least 6 and up to 8 people. 🍷 Wine Pairing: …
How can you go wrong cooking with beer? It’s easy and delicious. You’ll love the crispy skin. 🍷 Wine Pairing: A nice Pinot or craft beer pairs nicely with this chicken.
I first made this duck recipe eleven years ago and have not wavered from it since. It’s easy and delicious. The crispy skin with each bite is heaven. This recipe serves 2 people, but up to 4 people if they’re light eaters. 🍷 Wine Pairing: A good Pinot will pair …
Chicken Paillard is simply a chicken breast that is pounded flat and grilled or sautéed quickly. This is a delightfully simple and delicious way to cook chicken. 🍷 Wine Pairing: A Bordeaux Blanc pairs nicely with this meal as would a milder, less oakey Chardonnay.
What is Spatchcock Chicken? The name is thought to be a contraction of “dispatch the cock,” meaning to kill the chicken, and is a method where the backbone is cut out so the bird can be flattened. This means it will cook fast and retain its juices well. How to spatchcock …
Recipe: Spatchcock Chicken, Seasoned (Grilled or Roasted) Read More
We owe today’s sautéed duck breast to Andre Daquin the famous chef and owner of the Hotel de France in Auch (Southwest France). Daquin first served the magret de Canard in 1965. Now it is served in most French restaurants from haut cuisine to the simple bistro and has become …
I’m always looking for new ways to cook affordable meals – chicken is affordable and this recipe is ultra-easy.
