chardonnay

“It’s the only place where you can find a giant vat of peeled garlic, because it’s the only place that truly understands how much garlic you’ll need for the kind of food your people eat,” Michelle Zauner writes about the supermarket <a href="https://www.nytimes.com/2021/05/11/dining/h-mart.html">H Mart</a> in her memoir, “Crying in H Mart.” Thankfully, many other grocery stores now sell containers of peeled garlic cloves. If you don’t already buy those, then this recipe is a great reason to start. Chicken thighs, white pepper, chardonnay and 20 garlic cloves are all you need for this zinger of a one-pot meal, which braises in an hour. In that time, chicken fat, wine and water turn into a luscious sauce packed with garlicky redolence. The white pepper, musky and full of earthiness, is a key taste here, so don’t skip it.

Garlic-Braised Chicken

Olive oil

bone-in, skin-on chicken thighs (about 4)

Salt

garlic cloves

white pepper

dry chardonnay

white rice,

In a large Dutch oven over medium-high, add enough oil to lightly coat the bottom. Season the chicken with salt on both sides, then add to the pot skin side down. Cook until the skin turns golden and crispy, 8 to 10 minutes. If the skin browns too quickly, lower the heat. Flip, and sear the other side briefly, about 1 minute. Transfer the chicken to a plate and set aside.

Add the garlic to the schmaltzy oil over medium-high, and stir until fragrant and very lightly golden at the edges, 1 to 2 minutes. Stir in the white pepper, then immediately add the wine and 1 cup water. Scrape up any stuck-on bits from the bottom of the pot while bringing the liquid to a simmer. Nestle the chicken in the pot skin side up, cover and cook in the oven until the chicken and garlic are meltingly tender, and the wine has reduced, about 1 hour. Taste for seasoning, adding more salt if needed. Serve with rice.

Seafood Fettucine

Butter

onion

Garlic

Shrimp

lb Scallops

c Half-and-half cream

Black pepper

lb Crab lump meat

c Parmesan grated (3 oz)

c Fettucine cooked, about 1 lb uncooked

Parsley

not set

Les paupiettes : un classique indémodable qui met tout le monde d’accord !

Paupiette & petits pois

Veau (paupiette)

200 g Petits pois (surgelés)

Échalote

ml Vin blanc

g Beurre

Dans une casserole, ajoutez la moitié du beurre puis faites revenir les échalotes pendant 2 minutes.

Ajoutez ensuite les paupiettes et faites-les dorer 2 minutes de chaque côté.

Ajoutez le vin blanc, les petits pois et 12cl d'eau par personne. Salez, poivrez puis mélangez. Couvrez et laissez cuire pendant 20 minutes à feu moyen.

En fin de cuisson, ajoutez le reste de beurre puis mélangez.

Servez et ré-assaisonnez selon vos goûts, c'est prêt !

https://static.jow.fr/recipes/NDRbMgXOwTcKVw_high.mp4

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Garlic-Braised Chicken

Seafood Fettucine

Paupiette & petits pois

Top 3 chardonnay recipes from across the web

The most viewed chardonnay recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlic-Braised Chicken

Seafood Fettucine

Paupiette & petits pois

The most viewed chardonnay recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine