Ingredients

• 2 lbs chicken pieces
• 1-1/2 cup red burgundy wine
• 1 clove garlic, crushed
• 1 tsp french herbs
• 2 T olive oil
• 1 lb chicken wings
• 1/2 cup flour
• 1 onion, sliced
• 1 large carrot, diced
• 1 T celery diced
• 1/4 tsp black pepper
• 2 T cognac
• 2 cups vegetable stock
• 1/4 cup back bacon
• 3/4 cup mushrooms, cut in large pieces
• 3/4 cup pearl onions

Steps

1. Preheat the oven to 450F
2. Marinate the chicken parts in 1/2 cup of burgundy wine for 2 hours.
3. Meanwhile begin making the sauce: roast the chicken wings for 20 – 30 minutes, turning occasionally.
4. Add flour, onions, carrots, celery, pepper, and 1 cup of burgundy wine. Mix well.
5. Return to oven and cook for 5 minutes.
6. Remove from oven and place chicken-vegetable mix in a stock pot.
7. Add the stock and bring to the boil. Simmer for 1 hour.
8. Strain. Discard the vegetables and bones. Set aside the wine sauce.
9. Remove the chicken parts from the marinade.
10. Roll the pieces in flour and saute in oil until golden on all sides.
11. Add the garlic and cognac. Cook for 5 minutes.
12. Pour in the wine sauce and herbs. Cover and simmer for 25 minutes.
13. Boil the bacon for 10 minutes and strain.
14. Saute the pearl onions and mushrooms. Add the bacon. Cook for 3 minutes.
15. Plate the chicken and pour the bacon-onion mix over the chicken.

You will need a bowl, whisk, skillet, wooden spoon

Ingredients

• 1 lb turkey breast, cut into pieces
• 3 T flour
• 3 T Parmesan cheese, grated
• 2 eggs
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 cup mushrooms, sliced
• 1 T margarine
• 3 T olive oil
• 1/4 cup parsley, chopped

Steps

1. Whisk the eggs and cheese in a small bowl.
2. Saute the onions and garlic in the margarine in a skillet.
3. Add sliced mushrooms and saute until well cooked.
4. Remove mushrooms and set aside.
5. Use the same skillet to heat the olive oil.
6. Roll the turkey in flour and then in the egg-cheese mix.
7. Saute the turkey 3 minutes on each side.
8. Serve sprinkled with parsley.

You will need a roasting pan, skillet, and wooden spoon

Ingredients

• 4 chicken breasts
• pepper
• 2 T rosemary and thyme
• 1/2 cup white wine
• 1 cup chicken broth

Steps

1. Preheat oven to 325F.
2. Rub the chicken with the herbs and pepper.
3. Bake chicken 20 minutes.
4. Transfer chicken to a deep skillet.
5. Add wine and simmer until reduced by 1/3.
6. Add broth. Let simmer 15 minutes.

Ingredients

• 4 chicken breasts
• 1/2 cup orange juice
• 1 orange
• 3 oz plain yogurt
• 3/4 cup chicken stock
• 1 T cornstarch
• pepper

Steps

1. Season chicken with pepper
2. Peel the orange and slice the skin in fine strips.
3. Warm the orange peel in hot water for 3 minutes.
4. Boil the chicken stock, orange juice, and reduce to half.
5. Add the yogurt and simmer for 10 minutes.
6. Mix the cornstarch with a small amount of cold water and stir until smooth.
7. Slowly stir the cornstarch into the stock. Cook until simmering, stirring frequently. Turn off the heat and let stand.
8. Grill the chicken breast under the broiler or on the BBQ.
9. Serve chicken with sauce and garnish with the peel.