Bistro d’a Cote’s Chicken in Wine Vinegar

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Easy and quick recipe adapted from Bistro Cooking from Patricia Wells.

 

Bistro d'a Cote's Chicken in Wine Vinegar

  • Servings: 4 to 6
  • Difficulty: easy
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Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • 1 chicken cut into 8 serving pieces
  • salt and pepper
  • 1 cup best-quality red wine vinegar
  • 2 medium tomatoes, peeled core seeded and chopped
  • 3/4 cup chicken stock
  •  3 tablespoons minced parsley

 

Directions

  1. In a skillet heat the oil and 1 tablespoon of butter over medium-high heat. Brown the chicken on each side, 5 minutes per side. Set aside the chicken and pour out the cooking fat.
  2. Off the heat, add the wine vinegar very slowly. Set on medium-high heat to reduce. Add the chicken. Turn the chicken to coat with the vinegar.
  3. Add the tomatoes and chicken stock. Cover and simmer gently over medium-low heat, for about 20-30 minutes.
  4. Remove chicken to serving platter. Off the heat whisk in the butter and adjust the season. Pour over the chicken and serve.

 

 

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Pretty in Pink Champagne Cake with Champagne Frosting — Rosemarie’s Kitchen

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Sometimes I think we don’t spend enough time making desserts. Most of us, yours truly included, aren’t the best pastry chefs. It’s so easy to pick up a little something from the local bakery. So often, dessert after dinner is nothing more than a bowl of ice cream while watching T.V.

via Pretty in Pink Champagne Cake with Champagne Frosting — Rosemarie’s Kitchen

New York Fashion Week

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My picks from New York Fashion Week!

 

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Pamela Roland 

 

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Monse

 

 

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Badgley Mischka

 

 

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Christian Siriano

Smokey and Sweet Turkey Chili

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Great Super Bowl recipe!

 

Great weeknight recipe! Quick, easy, and delicious! It was adapted from Katie Webster’s cookbook, Maple. I did modify a couple of things. The recipe called for adding 3 tablespoons of chili powder, I only added 2, and I omitted ground chipotle. It depends how much heat you like.  I topped it off with shredded cheese but, you can also add avocado, cilantro and toasted pepitas or anything you like.

 

Smoky and Sweet Turkey Chili

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 tablespoons canola oil, divided
  • 1 pound lean ground turkey
  • 1 large Spanish onion, diced
  • 1 tablespoon finely chopped garlic
  • 1/2 teaspoon salt
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 teaspoon smoked paprika
  • 4 1/2 teaspoons red wine vinegar
  • 1 cup water
  • 1 28-ounce can crushed roasted crushed tomatoes
  • 1 15-ounce can dark red kidney beans, drained and rinsed
  • 1/3 cup dark pure maple syrup

 

Directions

  1. Heat 1 tablespoon of oil in a large heavy-bottom soup pot over high heat. Add the turkey and cook, breaking up with a wooden spoon and stirring occasionally, until completely browned. Transfer to a plate and set aside.
  2. Return pot to medium-high heat and add remaining oil. Add onion, garlic and salt. Cook, stirring often for about 6 to 10 minutes, until onion is soft and browned.
  3. Add chili powder, cumin, paprika, and cook stirring for 30 to 90 seconds, until the spices are fragrant and starting to toast and darken slightly.
  4. Add the vinegar and stir for 30 seconds to a minute, until the liquid is evaporated.
  5. Add water and bring to a simmer, scraping up any browned bits from the bottom.
  6. Add the tomatoes, beans, syrup, and browned turkey, stirring to combine. Increase  heat to high and bring to a simmer. Reduce the heat to a gentle simmer and cook stirring occasionally, for 10 to 14 minutes till onions and turkey are tender.

 

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