After a hectic early fall, our schedules have become a bit more relaxed this week, so we took the time to do what the Nueva Receta blog project is all about. We pulled a couple of cook books off the shelves and started thumbing through them for something untried (by us). Knowing we had some chicken in the freezer, Pam's eye fell on a tiny booklet called Cooking Seafood and Poultry with Wine, by Bruce Carlson. It is published by Hearts and Tummies Cookbook Co., and we actually acquired it a couple of years ago at the lovely gift shop at Sakonnet Vineyard.
The recipe calls for a whole chicken quartered, which implies skin, bone and a generally different feel. But we had chicken breasts and decided to work with them. Once thawed, I dredged them in flour and placed them heated olive oil in our indispensible cast-iron skillet. I browned the chicken lightly and then set it aside on a warm plate. I then put an onion (cut into chunks) some "baby" carrots (we know there is no such thing, but you know what I mean), and minced shallots in the same pan, again browning lightly.
|Before and after the flame. The initial flare was quite intense; by the time Pam could get close enough for a photo, it was the subtle glow seen above, like the Marfa Lights.|
I will try this again sometime with whole chicken pieces just to see how the sauce might differ. This sauce was very light but pleasing, and I was reminded more than anything of the vegetables we would have with Sunday-afternoon pot roast when I was a kid. We served this with my signature oven-roasted potato cubes, and of course the rest of that Grüner Veltliner.
The next morning, the "way-back" feature on Facebook reminded me that it was exactly a year ago that we had made our first foray into the flaming-brandy world, with an amazing coffee drink, a café brûlot!
|We had a bit better luck with the timing of our photography last year.|