Wine With Dinner

Now it does not come as a surprise that I enjoy a good glass of wine.  Not only do I like to drink it, but I really like to cook with it, too.  I have read different theories on cooking with wine and have found that the consensus is that you shouldn't cook with a wine you wouldn't drink.  The alcohol in the wine is burned off in the cooking process and you are left with the flavors of the wine.  It's these flavors that can turn an ordinary dish into an extraordinary one. 

Wine Glazed Chicken Thighs


You can see the rosemary and sage in this flavorful
sauce!  And who thought RED wine
would go with chicken? 

• 8 boneless, skinless chicken thighs (about 2 lbs.)
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 T. olive oil
• 1 T. Land O' Lakes LIGHT butter
• 2 T. fresh chopped rosemary
• 8 large leaves fresh sage
• 1 1/2 c. dry, RED wine
• 3 large garlic cloves, minced or run through a press
• Pinch of crushed red pepper

Remove any visible fat from the chicken thighs.  Season chicken with salt and pepper.  Heat oil and butter in a large, heavy non-stick skillet over medium high heat.  Add chicken, rosemary and sage and cook, turn chicken occasionally, 15 minutes or until golden brown.

Spoon off any fat, leaving 1 T. or less.  Add 1/4 c. of the wine, the garlic and crushed red pepper. 

Cook 20 minutes longer, turnking chicken occasionally and spooning on all bur 2 T. of the wine as the pan juices evaporate, until chicken is cooked through adn coated with a deep brown glaze.  Remove to warm serving plates. 

Wine
I have received calls from friends out shopping for groceries wanting to know what wine to buy to add to a dish.  I buy what I know we will later drink, so I am happy to give you my suggestions:  Angelina Pinot Noir Reserve, Dynamite Cabernet, or Conn Creek Cabernet.  Many people prefer drinking Merlot, so if you like Merlot you might enjoy Tangley Oaks Merlot.