Cooking With Spirits

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Main Dishes

Bavarian Leek and Cabbage Soup

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Ingredients

  • 3 tablespoons extra-virgin olive oil 
  • 2 medium leeks, white and light green parts, halved and thinly sliced (see Tip)
  • 1 cup coarsely chopped carrot
  • 1 cup diced celery
  • 2 tablespoons chopped fresh thyme
  • 6 cups low-sodium chicken broth or stock
  • 1 12-ounce bottle lager
  • 8 cups thinly sliced green cabbage
  • 3 cups diced red potatoes
  • 2 bay leaves
  • 4 cups chopped greens, such as chard or kale
  • 12 ounces smoked bratwurst or kielbasa, cut into ½-inch rounds
  • ¾ teaspoon salt
  • Chopped fresh parsley for garnish
  • Ground pepper to taste
  • ½ cup reduced-fat sour cream

Directions

  1. Heat oil in a large pot over medium heat. Add leeks, carrot, celery and thyme.
  2. Cover and cook, occasionally stirring, for 10 minutes.
  3. Add broth (or stock), lager, cabbage, potatoes and bay leaves; cover and bring to a boil.
  4. Uncover, reduce heat and simmer for 10 minutes.
  5. Stir in greens and sausage and cook, occasionally stirring, until the potatoes are tender, 10 to 15 minutes more.
  6. Season with salt and pepper. Discard bay leaves.
  7. Ladle into bowls and top each with parsley, if desired.

Chicken Fricassee With White Wine Recipe

by 1 Comment

Chicken Fricassee With White Wine Recipe
 
This is one of those recipes where you want to lick the plate! I'm not even kidding. If no one was looking I just might. I doubt you'll have leftovers but if you do this sauce is even better the next day!

INGREDIENTS

  • 2 tbsp. extra-virgin olive oil
  • 2 lb. skin-on, bone-in chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. butter
  • 1 small onion, chopped
  • 1 large carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 8 oz. mushrooms, sliced
  • 2 tbsp. all-purpose flour
  • ½ c. white wine
  • 2 c. low-sodium chicken broth
  • 1 c. heavy cream
  • 2 tbsp. freshly chopped parsley
  • 1 tbs. fresh thyme leaves

DIRECTIONS

  1. In a large high-sided skillet (a dutch oven is perfect) over medium heat, heat oil. Season chicken on both sides with salt and pepper then add to skillet and cook until golden, 5 minutes per side. Remove from skillet and set aside on a plate.
  2. In the same skillet add butter and melt then add onion, carrot, celery, and mushrooms and cook until soft, 5 minutes. Add flour and cook 1 minute. Pour in the wine and scrape up any bits on the bottom of the pan and reduce wine by half, 7 minutes.
  3. Add broth and cream and season with parsley, thyme, and salt and pepper. Add chicken back to pan and simmer until chicken is cooked through and sauce is thickened, 15 minutes.
  4. To brown the chicken on top and get the sauce even thicker slip your dutch oven into an oven at 350 degrees for about 15 minutes.

Our test kitchen like using Pinot Grigio in this recipe but you can see other suggestion or read up on how to choose in our post on Choosing wines for cooking.

Chicken Fricassee With White Wine Recipe

test Kitchen
Print Recipe

Ingredients
  

  • 2 tbsp. extra-virgin olive oil
  • 2 lb. skin-on bone-in chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. butter
  • 1 small onion chopped
  • 1 large carrot peeled and chopped
  • 1 celery stalk chopped
  • 8 oz. mushrooms sliced
  • 2 tbsp. all-purpose flour
  • ½ c. white wine
  • 2 c. low-sodium chicken broth
  • 1 c. heavy cream
  • 2 tbsp. freshly chopped parsley
  • 1 tbs. fresh thyme leaves

Instructions
 

  • In a large high-sided skillet (a dutch oven is perfect) over medium heat, heat oil. Season chicken on both sides with salt and pepper then add to skillet and cook until golden, 5 minutes per side. Remove from skillet and set aside on a plate.
  • In the same skillet add butter and melt then add onion, carrot, celery, and mushrooms and cook until soft, 5 minutes. Add flour and cook 1 minute. Pour in the wine and scrape up any bits on the bottom of the pan and reduce wine by half, 7 minutes.
  • Add broth and cream and season with parsley, thyme, and salt and pepper. Add chicken back to pan and simmer until chicken is cooked through and sauce is thickened, 15 minutes.
Chicken Fricassee With White Wine Recipe

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