Tag Archives: dry sherry

Braised Chicken Wings in Garlic and Sherry

24 Dec
Braised Chicken Wings in Garlic and Sherry

Braised Chicken Wings in Garlic and Sherry

‘Tis the season to be jolly! I scored big on some extra-large chicken wings in the half-price bin, and set out on a mission to find a method to cook them that did not involve Frank’s or BBQ sauce. Much to my delight, I stumbled upon a recipe made by a fellow foodie blogger I follow! Lea Ann over at Cooking on the Ranch shared her recipe for this earlier in the year, which was adapted from Saveur magazine. The back story behind this chicken is a delight to read, so click on over if you are so inclined —> Delores’s Broken-Hearted Chicken.

This chicken and sauce is no-lie finger-licking good! The hubs and I devoured this along with some rice pilaf and baby brussels sprouts, and sopped up the juices with some crusty garlic bread. I wish everyone a very Merry Christmas or whatever holiday you may celebrate this time of year, and a delightful Festivus for the rest of us!

Braised Chicken Wings in Garlic and Sherry
Adapted from Saveur

2 pounds extra-large chicken wings, or small chicken cut into pieces
Salt and ground black pepper, to taste
1⁄2 cup flour put in bowl or on plate
2 slices thick-cut bacon, roughly chopped
2 tablespoons grapeseed oil
5 cloves garlic, thinly sliced
1 cup homemade or low-sodium chicken stock
1⁄2 cup dry sherry
2 tbsp. unsalted butter, cut into 1⁄4″ cubes
2 tablespoons roughly chopped parsley, optional, for garnish
Crusty bread, for serving

Preheat oven to 350 degrees. Season chicken with salt and pepper, and dredge in flour; set aside. Cook the chopped bacon in a skillet over medium-high heat, stirring, until the fat renders, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels and set aside.

Browning the Chicken Wings

Browning the Chicken Wings

Add oil to skillet with the bacon grease, and working in 2 batches, add chicken, and cook, turning once, until browned on both sides, about 12 minutes. Transfer to a plate and set aside.

Cooking the Garlic

Cooking the Garlic

Add garlic to the skillet and cook until golden brown, about 1-2 minutes. Do not let the garlic burn! Add stock and sherry, deglazing the pan with a wooden spoon to scrape up the crispy bits. Place chicken skin-side down in a roasting pan and pour the skillet juices over the chicken.

Roasted Chicken Ready to Finish Off

Roasted Chicken Ready to Finish Off

Place chicken in oven, and cook for 20 minutes. Remove from oven, flip chicken with tongs to skin-side up, then sprinkle with reserved bacon and dot with butter. Baste the chicken a couple of times until cooked through and skin is crispy, about 20 more minutes. Serve with crusty bread for sopping up the delicious juices.

Braised Chicken Wings in Garlic and Sherry

Braised Chicken Wings in Garlic and Sherry

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Download and Print this Yummy Recipe!

Classic French Onion Soup

2 Jan
Classic French Onion Soup

Classic French Onion Soup

I put onions on the shopping list, and good ol’ hubby came home with a 5-pound bag of them! I typically buy two or three at a time, sometimes a couple of sweet and a yellow, sometimes a red. But 5-pounds of yellow onions?! So of course, I had to make some French Onion Soup.

I have made this soup before, but the results were less than satisfying. So I printed out my handy-dandy PDF copy, then went to work at scratching out items and modifying amounts and ingredients. I was extremely pleased with this version of the Classic French Onion Soup. WAY better than the last one. I hope you think so too!

Classic French Onion Soup

1 1/2 pounds medium yellow onions
3 1/2 tablespoons unsalted butter
1/4 cup dry sherry (the good stuff, not cooking sherry!)
1 sprig thyme
1 bay leaf
4 cups homemade beef stock, or low sodium chicken broth
1/2 teaspoon cider vinegar
Salt and ground black pepper, to taste, if needed
Thick slices French bread
Butter for bread
Grated Gruyere cheese, enough for topping

Sliced Onions

Sliced Onions

Preheat oven to 400 degrees. Meanwhile, slice the onions thin. This is a piece of cake if you have a mandoline slicer, and I adore mine! Next, add the butter to a soup pot or Dutch oven that has an oven-proof lid and melt it over medium heat.

Buttered Onions

Buttered Onions

Add the onions to the melted butter, stirring around to coat. Cover and cook over medium heat for 20 minutes.

Uncover and give the onions a good stir, then recover and add the pot to the oven, leaving a crack in the lid. After 30 minutes, uncover the pot and give the onions another good stir.

Onions Halfway Cooked

Onions Halfway Cooked

Leaving uncovered, cook for another 45 minutes, stirring them every 10 or 15 minutes, until they are caramel brown.

Caramelized Onions

Caramelized Onions

Once the onions are brown and caramelized, take the pot out of the oven and place on the stove over medium heat. Add the sherry and deglaze the pot, including scraping all the brown bits from the edges. Cook for about 5 more minutes, until the sherry reduces about half. Add the thyme sprig, bay leaf, and beef or chicken broth. If you don’t have homemade beef stock, I have read the soup will come out much better using a good quality store-bought chicken broth rather than beef.

Simmer the soup for 20 minutes, then finish it off with the cider vinegar. Take a sip, and season to taste with salt and/or pepper. I found it only needed just a pinch of salt, but I always use a lot of pepper.

About 10 minutes before you are ready to eat, slice enough French bread to top the amount of individual ramekins you will be cooking. Butter the tops of the slices, then place them in the oven or toaster oven on broil for a few minutes, until browned and crispy.

Soup Ready for Broiling

Soup Ready for Broiling

Ladle soup into the ramekins, top with a slice of crispy bread, then top with a good amount of grated Gruyere cheese. Broil for several minutes until the cheese is melted and bubbly. Remove carefully from oven, and serve immediately.

French Onion Soup

French Onion Soup ~ Please forgive my horribly focused shot!

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Download and Print this Yummy Recipe!

Kale, Lentil, and Bacon Soup

25 Jan
Kale Lentil and Bacon Soup

Kale Lentil and Bacon Soup

Did I ever mention I love soup? Oh, yes, probably a hundred times by now. I am an avid reader of the Food52 website, and when I saw this soup offered up to test for one of their recipe contests, I immediately signed up to be a tester. Kale, lentils, and bacon? What’s not to love?

Paired with my super-yummy golden homemade chicken broth and a nice big splash of dry sherry makes this such an easy, but VERY tasty and filling soup. Don’t forget some thick slices of crusty bread to sop up every last bit of tastiness in your bowl.

I slightly adapted this by baking the bacon, and then using some of the clear, rendered bacon grease in lieu of olive oil for added flavor. And make sure you use the Puy (French Green) lentils, as they hold up well in a soup and don’t get mushy at all. I found these in the bulk section at Whole Foods Market.

Kale, Lentil, and Bacon Soup
Adapted from Anna May’s Recipe for Kale, Lentil and Bacon Soup @ Food52.com website

4 slices bacon
1 tablespoon rendered bacon grease
3/4 cup chopped
onion
1 large splash dry sherry
4 to 5 cups chicken or vegetable broth

1/2 bunch Lacinato
kale, woody stems removed and chopped
1
sprig of thyme, leaves picked
3/4 cup Puy (French Green) lentils

Baked Bacon

Baked Bacon

Bake the bacon on a rack in a 400-degree preheated oven for 25 or so minutes until done. (I cooked the entire package and saved the rest for breakfast the next day.) Add 1 tablespoon of the rendered bacon grease to a soup pot or Dutch oven over medium heat.

Rendered Bacon Grease

Rendered Bacon Grease

Saute the onions for several minutes until translucent. Break up the bacon and add it and the lentils to the pot, then pour in a nice glug of the dry sherry.

Cooking the Lentils and Onions

Cooking the Lentils and Onions

Let it sizzle briefly then pour in the chicken or vegetable broth. Bring up to a boil, then turn down and simmer until the lentils are done, about 40 minutes.

Wilting the Kale

Wilting the Kale

Stir in the kale and thyme leaves and cook for about 5 to 10 minutes until the kale is wilted and tender. Serve in bowls with crusty bread.

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Download and Print this Yummy Recipe!

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