Since we completed bottling our 2010 Frambelle raspberry dessert wine the previous day, we modified our lunch plans to feature a vertical tasting of our 2006, 2007, 2008 & 2009 Müller Thurgau. The menu featured Chicken with Porcini & Madeira Cream Sauce, Broccoli with Roasted Red Pepper & Caramelized Shallots, and Orange Rice.
2 lb. chicken breast
1/4 C. flour
Salt and pepper
4 T. butter
2 T. olive oil
1/2 C. Madeira
1 C. cream
2 T. Perennial Vintners Verjus
1/2 small red onion, chopped fine
1 clove garlic, pressed
1 t. fresh rosemary, minced
1/2 oz. dry porcini
Soak porcini in warm water until soft. Remove, leaving any grit behind. Squeeze dry, chop, and set aside.
Trim chicken breast of fat and thin edges. Cut on angle top to bottom diagonally and lengthwise to create 2-3 evenly thick pieces.
Mix flour, salt and pepper in a bowl.
Saute red onion with 2 T. butter until lightly browned. Add garlic and rosemary, saute another 2 minutes.
Add Madeira, lemon juice, salt and pepper to taste. Raise heat to high and boil for 3-4 minutes.
Add cream and porcini, bring back to boil, lower heat to medium high and reduce sauce by 1/3, stirring frequently.
Adjust seasonings and keep warm.
Dredge each chicken piece in seasoned flour, shaking off extra flour.
Lightly brown in batches with the remaining butter/oil.
Remove to large baking pan, top with sauce, and put in 350F oven for 10-12 minutes or until internal temperature reaches 165F.
Serve immediately or keep covered & warm. Freezes well.
2 lb. broccoli, cut into servings sized spears
2 large shallots, sliced
4 T. olive oil
4 oz. roasted red peppers
1 t. dry tarragon
3 T. Perennial Vintners Verjus
salt and pepper
4 T. walnut oil
water
Slowly caramelize shallots over medium low heat in olive oil.
Drain peppers, chop coarsely and add to pan, along with tarragon, Verjus, salt & pepper. Bring to a low simmer for a few minutes, then remove & cool.
Put sauce into a blender, add walnut oil, adjust seasoning, and blend smooth. Add a little water if needed.
Pour sauce back into pan and keep warm.
Steam broccoli until al dente.
Arrange broccoli neatly on a serving platter, and pour sauce over. Serve immediately.
2 C. long grain white rice
2 C. vegetable stock
4 C. water
2 T. olive oil
1 small yellow onion, minced
juice & zest of 1 orange
2 bay leaves
2 t. salt
1/2 t fresh ground black pepper
Sweat onions with olive oil and a little salt over medium heat in a large pot until translucent.
Add rice and saute another couple of minutes.
Add remaining ingredients and bring to a boil, stirring frequently.
Reduce heat to a low simmer, cover, and cook 15 minutes or until rice is tender.
Remove to serving bowl & fluff.