Friday Food

Food;

• Chicken in a Pot with Artichoke hearts, Olives, Onion, Peppers, and Tomato
  
  
  
  1. Season chicken legs & breast with salt, pepper, and pimenton.
  
  
  2. Brown chicken in clay pot over medium heat.
  
  
  3. Add onion, garlic, olives, 1/2 of the chopped sweet peppers, and 1/2 bottle of white wine.
  
  
  4. Add dried basil & season with salt.
  
  
  5. Add 1/2 of the marinated artichoke hearts & 1/2 of the chopped fresh tomato.
  
  
  6. Add ~6 oz of tomato sauce & add water to cover.
  
  
  7. Add a shot of crystal sauce.
  
  
  8. Cover and bring to a boil.
  
  
  9. Cook in 425 degree oven for ~45 minutes.
  
  
  10. Remove to stove & uncover to reduce.
  
  
  11. Add remaining vegatables.
  
  
  12. Adjust seasoning, adding salt, crystal sauce, and/or red pepper flake as needed. (The finished sauce should be piquant.)
  
  
  13. Reduce sauce to the desired consistency and serve.
  
  
  
  We use a combo of large pimiento-stuffed green olives and nicoise olives or other ripe olives.The olives could almost be removed before serving--they really give their all to the sauce.
  

Wine:

1. 2004 Zed Sauvignon Blanc
   This is what we use as cooking wine. Originally bought it for the price & because it has a screwcap, but it's actually pretty good.


2. 2004 La Mision Pinot Noir
   This is an inexpensive Chilean pinot. A big, fruity style--pretty good for the price, but nothing to write home about.


3. 2002 Domaine Clape Cornas
   Yummy Rhone wine from a not-so-great vintage.