Recipe
Contest Winner
MADERA OLIVE CHICKEN
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Ingredients |
| 3 Tbsp. extra virgin olive oil |
| 2 lbs. chicken, cut into parts |
| 1 tsp. salt |
| ground black pepper to taste |
| 1 medium onion, peeled and sliced |
| 2 cloves garlic, crushed |
| 1 1/2 cups Madera wine |
| 1/2 cup sliced California Ripe Olives |
Directions
In a large skillet heat olive oil over medium high, add chicken, season with salt and pepper and brown on both sides. Stir in onion and garlic gently sauté to clear stage for 2-3 minute. Remove from heat and carefully add wine*, return to stove and bring to a boil. Turn heat down to simmer, cover and cook for 45 minutes, until chicken comes clean from the bone. Add California Ripe Olives before serving. Serves 4.
* Use caution: To prevent Madera from flaming, do not pour or tilt pan near open burner. |
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What's Whole is New
There's a whole lot of cooking going on out there. And when I say whole I mean whole. Who needs mixes and short cuts when amazing whole foods are available all over the market these days? Apparently, not you guys!
We asked for your favorite recipes that rely on the goodness of simple, whole, extraordinary ingredients and the ideas were tremendous. Did you think simple could evoke such an enthusiastic response? And while all of the entries were as tasty as a visit to Grandma's house, Nancy Quigley's Madera Olive Chicken came out ahead. A simple twist on boiled chicken, the recipes relies on sweet Madera wine combined with savory California Ripe Olives for its magical flavor. The chicken falls off the bone and the juices make a delicious broth perfect for those cozy winter nights ahead.
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