Serves 4, can be served over steamed rice or cooked noodles, if desired.
4 boned chicken breasts (with or without the skin)
4 Tbs. butter
12 small white onions
½ cup canned tomatoes, drained, and crushed
4 oz. can mushroom stems and pieces, drained, may use fresh mushrooms if desired
2 oz. can sliced black olives, drained
½ cup sweet white wine
1 tsp. salt
¼ tsp. freshly ground black pepper
½ tsp. paprika
1 cup sour cream
In an over-sized fry pan, heat butter. Add chicken and cook until lightly browned on both sides. Add onions, and cook until onions are well browned. Add tomatoes, mushrooms, black olives, white wine, salt, black pepper. and paprika. Bring to a boil. Cook and simmer for 45 minutes, or until chicken is tender. Remove chicken to a heated serving dish and keep warm. Add sour cream to pan, and heat, stirring constantly, without allowing to boil. Pour over chicken. Serve hot.
Wine: Any full-bodied white or red wine would be appropriate.
Serves 5-6, recipe may be cut in half, or may be doubled.
5-6 lbs stew beef
3 Tbs. brandy
1 lb. small white onions, peeled
1 lb. small fresh mushrooms
2½ Tbs. cornstarch
2½ tsps. meat extract paste (beefer-upper, or any substitute that’s not overly salty)
2 Tbs. tomato paste
1½ cups Burgundy
¾ cups dry sherry
¾ cups ruby port
1 10½ can beef consommé
1/8 tsp. black pepper
1 large bay leaf
1.Wipe beef with paper towels. Slowly heat a 5 qt. (or larger, anything over 5 qts. works better) Dutch oven with a tight-fitting lid. In 2 Tbs. hot butter, over high heat, brown beef well all over—about a fourth at a time, enough to cover the bottom of Dutch oven.
2. Turn beef with tongs. Lift out as it browns. Continue until all beef is browned, adding more butter as needed (takes about ½ hour). Then return beef to Dutch oven. In small saucepan, heat 2 Tbs. brandy (the remaining brandy will be used later) just until vapor rises. Ignite; pour over beef.
3. As flame dies, remove beef cubes to another pan; set aside. Add 2 Tbs. butter to Dutch oven, heat slightly. Add onions; cook over low heat, covered, until onions brown slightly, stirring occasionally. Then add mushrooms; cook, stirring 3 minutes.
4. With slotted spoon, remove onions and mushrooms. Remove Dutch oven from heat. Using a wooden spoon, stir in cornstarch, meat-extract paste, and tomato paste until well blended. Stir in the Burgundy, sherry, port, and consommé. Preheat oven to 350F.
5. Bring wine mixture in Dutch oven just to boiling, stirring; remove from heat. Add beef, pepper, bay leaf, onions, mushrooms, and remaining 1 Tbs. brandy; mix well. Place a large sheet of waxed paper over top of Dutch oven; place lid on top of paper. Bake covered.
6. Stir occasionally; cook 1½ hours, or until beef is tender when pierced with fork. Pour off liquid collected on paper. Sprinkle with parsley. (This is better made the day before, refrigerated, and reheated gently. If necessary, add Burgundy wine to thin sauce.
Wine: Any full-bodied Burgundy or Bordeaux.
4 doz. snails
¾ lb. butter
2 tsp. finely chopped shallots
2 cloves crushed garlic
1 tsp. salt
¼ tsp. pepper
1/8 cup bread crumbs
2 Tbs. white wine
48 snail shells or 48 large mushroom caps, stems removed and scooped out (save stems & pieces for another recipe).
In mixing bowl, combine butter, shallots, parsley, garlic, salt, and pepper. Mix thoroughly.
In the bottom of each shell (or mushroom cap), put a small quantity of butter mixture. Add snail. Fill each shell (or mushroom cap). Arrange snails, bottom down (or mushroom cap upside down–stem side up) on indented snail dish or baking dish. Sprinkle with bread crumbs, followed by 2 Tbs. white wine. Bake at 400 F. for 8 minutes. Serve very hot.
Serves 4 as a light entrée, or serves 8 as an appetizer, with crisp French bread.
Wine: Chilled, dry, white wine.
Note: Escargot shells may be purchased at Joie de Vivre,www.frenchselections.com