I've been having a lot of fun with a cookbook that's really old. It belonged to a friend of mine who recently passed away. Her hubby showed up at the office with a box of cookbooks. This was the first one that I pulled out. Published in 1963 by the Wine Advisory Board it is well beyond dog-eared. Just as I do, Janet wrote lots of notes on the recipes she tried. And on the ones she wanted to try. We started with one called Sherried Tomatoes. Connie inhaled his serving while declaring, "These are some of the best tomatoes I've EVER had." It was a recipe Janet had marked, "Excellent."
One that she'd not marked tried or to try was called Baked Chicken Rose. Now, let me mention again that this cookbook is old. VERY old. It's of the generation that used convenience foods whenever possible. So much so that when I found a recipe that called for starting with making chicken stock I was totally shocked. So, this recipe calls for chicken bouillon and canned mushrooms and margarine. Things I pretty much avoid or, in the case of margarine, never use. I also realized that using chicken thighs I could make the whole dish on the stovetop. It's just plain hot enough that I didn't want the heat of the oven. What did we think? I"m so glad there are leftovers!!! This was a five out of five. I've never used rose wine in a dish before but I'm certainly going to start now. Fabulous flavor!!! If I was someone who had the monthly rotation of recipes, this one would be on it. But, I don't so all I can say it I'll make it again SOON!
To go with the chicken, I made a salad. Not too sure what I was going to do, I peeled and seeded a big cucumber. Then, I cut the halves in half so I had four smallish "boats." My mind went to my friend Christiane's cucumber salad. That I love, love, love. I also could taste a wonderful herb salad. Out to the herb garden where I cut a big handful of dill and a big handful of parsley. Those got chopped finely. Then, out came a tub of feta and the jar of capers. I added some of each to the bowl of herbs. Then, I poured in some really good extra virgin olive oil and pretty much mashed the whole thing up. All of that went into the boats. Which went onto plates and were topped with a good drizzle of everything aioli. It's basically a spicy mayo with some tomato and some mustard and some peppers in an aioli base. It's yummy! But, you could drizzle over a balsamic glaze or a nice salad dressing just as easily. We gave this one a five out of five too.
Here's the recipe for the chicken:
Baked Chicken Rose
Ingredients:
6 chicken thighs, bone -in and skin on
2 T butter
6 T flour
1 c chicken stock
1/2 c rose wine
1/4 c thinly sliced green onions
8 oz box cremini mushrooms
1 T butter
1/2 T soy sauce
2 cloves garlic, minced
14 oz can artichoke hearts (reservc the juice!)
Directions:
Melt the butter in a large skillet. Sprinkle a couple of tablespoons of the flour over the chicken skin. Put the chicken thighs in skin side down. Saute until they're nice and brown. You're not going to want to eat the skin, but the browning will add flavor. Flip the thighs and sprinkle on the balance of the flour. Cook for a few minutes and then pour in the stock and the rose wine. Allow all of that to thicken a bit. While you're initially cooking the thighs, in a small skillet saute the sliced mushrooms in a tablespoon of butter. Once the liquid has cooked off, add in the soy sauce and garlic. When that liquid has cooked off, remove the skillet from the heat and set it aside. Back to the thighs... Add the green onions and the artichoke hearts and juice. I chopped the artichoke hearts and they pretty much cooked into the sauce. Next time I'll put another can of them in and cut those in half. Add the mushrooms and cook until the sauce is thickened. I had to add a bit more flour to get it as thick as I wanted. You can serve this over rice, noodles, pasta, bulgur, quinoa, couscous... Or, just plain.
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