Tuesday, February 9, 2010
Chicken in Red Wine Sauce with Nutty Mushroom Wild Rice
So I found the recipe for rice in my "Company's Coming Tonight" cookbook:
2 1/4cups prepared chicken broth
3/4cup wild rice
1tbsp butter or margerine (margerine)
2cups sliced fresh white mushrooms
1/3cup finely chopped onions
2tbsp pine nuts, toasted
2tbsp slivered almonds, toasted
pepper, to taste
Measure broth into medium saucepan. Bring to a boil. Add rice. Stir. Reduce heat to medium-low. Simmer, covered for about 60 minutes, without stirring, until rice is tender. Drain any remaining liquid. Transfer to medium bowl. Cover to keep warm.
Melt butter in medium frying pan on medium. Add mushrooms and onion. Cook for 10 to 15 minutes, stirring often, until mushrooms are browned. Add to rice.
Add remaining 3 ingredients. Toss. Makes about 3 cups. Serves 4.
Chicken in Red Wine Sauce
I found the recipe for chicken on this random site. It was pretty damn simple.
1 yellow onion
About 3.5 pounds of chicken thighs, bone in or out (as much as you can fit in the pan)
Dried parsley flakes
Preheat oven to 350.
Coarsely chop an onion and place at bottom of 9X12 lightly greased baking pan.
Coat chicken in salt and pepper, a little garlic, and parsley. Put on top of onion and drizzle a little olive oil on top. Bake for 20 minutes.
Add ¼ cup red wine and ¼ cup chicken broth to bottom of pan and continue to bake for 40 more minutes.
MY REVIEW: I thought the chicken was too rich but I also added too much red wine. The onions look like worms and they were hard to eat. The rice was very good - lots of different textures and flavors. Pine nuts are expensive!
JASON'S REVIEW: The chicken and rice combo is very hearty and filled me right up. 10/10. 5 stars. 2 thumbs up.