RECIPES AND MORE FROM AN URBAN KITCHEN

Wednesday, July 9, 2014

Vineyard Chicken


A couple of months ago, I flew to New Orleans for the wedding of one of my best friends in the world, and spent the majority of my time there eating. Surprise! I ran rampant around that gorgeous city chugging chicory coffee, plowing through a scary number of steaming hot beignets, nibbling on praline bacon, buying multiple bottles of hot sauce, and swigging Everclear slushies at inappropriately early times of day (when on Bourbon Street....).

By the time I left, I was thoroughly in love with the place, and convinced it was one of the greatest food cities on the planet. And so, of course, I picked up a spiral bound copy of River Road Recipes, the community cookbook compiled by The Junior League of Baton Rouge, and dedicated to Louisiana cooking. The book was first published in 1959, so the recipes in there reflect that time period, and are satisfyingly simple and, at times, downright odd (anyone in the mood for some turtle soup?). I'd forgotten how good old-school, homespun cooking could be, and how fun it was to read recipes that sound like they could've been scribbled on a piece of notebook paper by your grandmother.

This Vineyard Chicken, submitted by a Mrs. Ronaldo Coco, gets it's winsome name from the white wine that infuses it, and it is honestly one of the best chicken preparations in recent memory. It's also dead easy--the instructions don't exceed six sentences--yet, somehow gives you a batch of fall-off-the-bone tender chicken nestled in a delicious sauce made of wine, paprika, lemon, and butter. That sauce is like gold--spoon it over your rice or potatoes or whatever you may be serving this dish with.

You go, Mrs. Ronaldo Coco.

Vineyard Chicken
Ingredients:
1 3 lb. chicken, butchered into 8 pieces (or 3 lbs worth of legs and thighs)
1 cup dry white wine
1 tablespoon fresh lemon juice
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/4 cup melted butter
1/4 cup finely chopped green onions
3 teaspoons salt
1/4 cup minced parsley

Directions:
Preheat oven to 325 degrees.

Place chicken, skin side down, in large casserole. Blend all other ingredients together and pour over the chicken. Cover with foil and bake for 1 hour. Remove the foil and discard. Turn chicken skin side up; increase temperature to 375 degrees and bake for 30 minutes, basting a couple of times. Increase temperature to 425 degrees for the last 30 minutes of baking time, basting a few times. Serves 4.

11 comments:

  1. The food was clearly fantastic at banquet halls in Miami, we were there for over three hours, and some of the guests were before that too. I had a salad with added shrimp and absolutely loved it!

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  2. شركة نقل عفش
    اهم شركات مكافحة حشرات بالخبر كذلك معرض اهم شركة مكافحة حشرات بالدمام والخبر والجبيل والخبر والاحساء والقطيف كذلك شركة رش حشرات بالدمام ومكافحة الحشرات بالخبر
    شركة مكافحة حشرات بالدمام
    شركة تنظيف خزانات بجدة الجوهرة من افضل شركات تنظيف الخزانات بجدة حيث ان تنظيف خزانات بجدة يحتاج الى مهارة فى كيفية غسيل وتنظيف الخزانات الكبيرة والصغيرة بجدة على ايدى متخصصين فى تنظيف الخزانات بجدة
    شركة تنظيف خزانات بجدة
    شركة كشف تسربات المياه بالدمام
    شركة نقل عفش واثاث

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  3. شركة نقل عفش بالرياض وجدة والدمام والخبر والجبيل اولقطيف والاحساء والرياض وجدة ومكة المدينة المنورة والخرج والطائف وخميس مشيط وبجدة افضل شركة نقل عفش بجدة نعرضها مجموعة الفا لنقل العفش بمكة والخرج والقصيم والطائف وتبوك وخميس مشيط ونجران وجيزان وبريدة والمدينة المنورة وينبع افضل شركات نقل الاثاث بالجبيل والطائف وخميس مشيط وبريدة وعنيزو وابها ونجران المدينة وينبع تبوك والقصيم الخرج حفر الباطن والظهران
    شركة نقل عفش بجدة
    شركة نقل عفش بالمدينة المنورة
    شركة نقل اثاث بالرياض
    شركة نقل عفش بالدمام

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