Chicken Grand Marnier
3/4 cup Grand Marnier
1-1/4 cup Apricot Jam
3/4 cup distilled White Vinegar
4 1/2 tbsp Worcestershire sauce
3 tbsp
Dijon
mustard
3 tbsp Honey
1 tbsp dried Red Pepper flakes (you can make these by slicing up a pepper and drying it in the airing cupboard if you can’t buy them)
6 boneless Chicken Breasts, skin removed
Olive oil
Combine the Grand Marnier, jam, vinegar, Worcestershire sauce, mustard, honey, and red pepper flakes in a saucepan. Simmer over medium-low heat (or put in microwave for 1 minute until the honey and jam are melted). Remove from the heat and let cool to room temperature. Place the chicken breasts in a single layer in a shallow glass baking dish. Pour on the marinade and refrigerate, covered with plastic wrap for at least 4 hours or overnight. Pour off all but 3/4 c marinade. Brush additional apricot jam onto to chicken. Cover loosely with foil. Bake at 350 degrees F. for 45 minutes to 1 hour, basting with marinade every 15 minutes.
Tipsy Grilled Chicken with Bourbon Maple Glaze BBQ Recipe
1/3 cup bourbon
2 tblsp maple syrup
1 tbsp Dijon country-style mustard
1 roaster chicken, 6 to 7 pounds
2 tbsp olive oil
3 large cloves garlic, minced
2 tsp salt
1/2 tsp cracked black pepper
To make the glaze: In a small bowl, combine all glaze ingredients. Set aside. Rinse chicken and pat dry. With poultry shears or knife, split chicken lengthways along one side of backbone. With breast side up, pull up on two sides of back and press down firmly on breast until bones begin to crack and chicken is reasonably flat. Thread two sturdy metal skewers crosswise through flattened chicken; skewers should run perpendicular to thigh bones, through the breasts, and through the middle of the large wing joints.
Combine oil, garlic, salt, and pepper; brush evenly on both sides of chicken. Place chicken, skin side up, in centre of cooking grate. Grill 1-1/2 to 1-3/4 hours or until meat thermometer inserted into centre of thigh meat (but not touching bone) reaches 180°F/82°C (170°F/77°C for breast) or until juices run clear and skin is well-browned, brushing occasionally with glaze during last 20 minutes. Let stand 10 minutes before carving. Makes 6 servings.
Recommended wines to go with your BBQ are the red Chevalier d'Albran , Lamothe Vincent Rose and the white Saint Marie.
White Cut Chicken
This is a Chinese New Year recipe. It's traditional to serve a whole chicken; including the head and feet, for Chinese New Year (this is optional!). The white meat symbolizes purity, and serving the entire bird represents unity. Poaching the chicken ensures that the meat is juicy and tender. A very simple but powerful dipping sauce finishes the dish perfectly.
3.5 lb Chicken
3 Spring Onions
1 large fresh Ginger, sliced
3 Garlic cloves
250 ml (1 cup) Chinese Rice Wine (or pale dry Sherry)
1 tablespoon Sea Salt
Rinse the chicken under cold running water and pat dry. Trim any extra fat. In a large saucepan, add enough water to cover the chicken. Add the spring onions, ginger, garlic, rice wine, and sea salt. Bring to a boil. Simmer for 20 minutes, then place the chicken in the stock. Bring back to a boil and simmer for another 15 minutes. Turn the heat off, cover, and let the chicken sit in the stock for 4 - 5 hours. Cut up the chicken.
Dipping Sauce
1 bunch Spring Onions cut into very thin into 2-inch strips
3 tablespoons light Soy sauce
3 tablespoons Peanut Oil
1 tablespoon finely grated fresh Ginger
Stir together spring onions and soy sauce in a small heatproof bowl. Heat wok over high heat until a drop of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating sides. When oil just begins to smoke, carefully add ginger (oil will spatter) and stir-fry 30 seconds. Immediately remove from heat and pour over spring onion mixture, stirring to combine.Peanut Oil has a strong taste and you will need a light, refreshing wine to accompany the meal. If you like white wine Domaine de Ricaud would be perfect as its crisp with hints of citrus and pear. A good red is the Millet Lartigue which has a clean, fruity, silky finish. Our Brissonet (Red) is also a good choice. It’s fresh and aromatic and will not mask the flavours of the food.
Chicken Avocado Casserole
Avocados usually end up as part of a prawn cocktail but there are some unusual and very tasty recipes that turn them into soups and casseroles.
7 tablespoons butter, divided
1 tablespoon olive oil
8 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 cup light cream
1 cup chicken broth
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
2 dashes hot pepper sauce
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
3 cups sliced fresh mushrooms
1/4 cup sherry
1/2 cup sliced almonds, toasted
2 avocados
Preheat the oven to 350 degrees F. Melt one tablespoon of butter in large heavy skillet. Add olive oil and swirl together with the butter. Add chicken and sauté until chicken pieces are browned and juices run clear. Turn pieces to brown evenly while sautéing. Place chicken breasts in a baking dish and set aside. Melt 4 tablespoons of butter until foamy. Stir in flour, and cook for three minutes, stirring constantly. Slowly add cream and chicken broth. Continue stirring and cooking until smooth and thickened. Season sauce with salt, black pepper, Parmesan cheese, hot pepper sauce and herbs. Set aside. Sauté mushrooms in remaining two tablespoons of butter. Add sherry and cook until reduced. Place mushrooms over the chicken. Pour the sauce over the chicken and mushrooms. Bake uncovered for 25 minutes, then sprinkle with almonds, and return to oven for 10 minutes. Peel and slice avocados lengthwise and place over chicken before serving.
There are three of our wines I would recommend to go with either of these dishes and that would be Saint Marie (White) Roques Mauriac (Rose) and the sparkling Comte de Laube. The reason I have suggested three wines is because it is all down to personal choice. As the avocado is quite a complex fruit you will find it lends itself very well to a variety of wines and wines to go with it are down to personal preference. However it will not suit big blockbuster wines but lends itself more to more elegant stylish wines as in the three wines I have mentioned.
