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| Photo Credit: RecipeTinEats.com |
Creamy Chicken in White Wine Sauce (with BACON!)
This creamy chicken recipe is a perfect comfort food, with a classic French-chic flavor. When you want to incorporate white wine into your main dish, this recipe by Recipe Tin Eats can be a perfect choice!INGREDIENTS
1 tbsp olive oil
2.5lb chicken pieces, bone in thigh & drumsticks are ideal (Note 1)
1 tbsp butter
3 garlic cloves, crushed
1 onion (brown, white, yellow), finely chopped (~1 cup)
5oz bacon, diced
2 cups of Seven Springs Traminette (or a dry white wine)
1 cup chicken broth/stock or water
2 tsp fresh thyme leaves (or 1 tsp dried)
¾ cup cream (pouring or heavy cream, but not low fat cream)
INGREDIENTS
2.5lb chicken pieces, bone in thigh & drumsticks are ideal (Note 1)
1 tbsp butter
3 garlic cloves, crushed
1 onion (brown, white, yellow), finely chopped (~1 cup)
5oz bacon, diced
2 cups of Seven Springs Traminette (or a dry white wine)
1 cup chicken broth/stock or water
2 tsp fresh thyme leaves (or 1 tsp dried)
¾ cup cream (pouring or heavy cream, but not low fat cream)
Garnish
Finely chopped parsley
INSTRUCTIONS
Preheat oven to 350F.
Season chicken with salt and pepper. Heat oil in an ovenproof skillet (with lid) over high heat. Add chicken skin side down and cook until golden brown, then turn and cook the other side for 1 minute. Remove chicken from skillet. Drain excess fat from skillet (do not wipe).
Reduce heat to medium high. Melt butter then add garlic and onion. Cook for 3 minutes until softened, then add bacon. Cook until golden.
Add wine. Bring to simmer, scraping the bottom of the skillet to mix the brown bits into the liquid. Simmer for 2 minutes.
Add chicken broth, thyme and return chicken to the skillet, skin side up. Cover with lid or foil, then transfer to the oven. Bake for 60 minutes, covered, then remove the lid and bake for a further 15 minutes to re-crisp the skin. The chicken should be very tender.
Remove chicken or move to the side. Stir cream into sauce and season with salt and pepper to taste.
Garnish with plenty of parsley. Serve with creamy mashed potatoes.
NOTES
1. I used most of 1 chicken, cut into pieces. Bone in thigh fillets and drumsticks are ideal. Breast isn't the best for this because it's so lean and this is a slow cooked dish. Wings are too small and will overcook.
Season chicken with salt and pepper. Heat oil in an ovenproof skillet (with lid) over high heat. Add chicken skin side down and cook until golden brown, then turn and cook the other side for 1 minute. Remove chicken from skillet. Drain excess fat from skillet (do not wipe).
Reduce heat to medium high. Melt butter then add garlic and onion. Cook for 3 minutes until softened, then add bacon. Cook until golden.
Add wine. Bring to simmer, scraping the bottom of the skillet to mix the brown bits into the liquid. Simmer for 2 minutes.
Add chicken broth, thyme and return chicken to the skillet, skin side up. Cover with lid or foil, then transfer to the oven. Bake for 60 minutes, covered, then remove the lid and bake for a further 15 minutes to re-crisp the skin. The chicken should be very tender.
Remove chicken or move to the side. Stir cream into sauce and season with salt and pepper to taste.
Garnish with plenty of parsley. Serve with creamy mashed potatoes.
NOTES
1. I used most of 1 chicken, cut into pieces. Bone in thigh fillets and drumsticks are ideal. Breast isn't the best for this because it's so lean and this is a slow cooked dish. Wings are too small and will overcook.
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| Photo Credit: BestRecipeBox.com |
Sautéed Button Mushrooms In White Wine Sauce
This dish will make the perfect side for your chicken with the warm woody flavors of the mushrooms - and of course, the white wine! Check out this delicious recipe by Best Recipe Box.
INGREDIENTS
16 oz (or 1 pound) small button mushrooms
1/4 cup olive oil, divided
4 cloves garlic, chopped or crushed
1 medium onion, minced
1/2 cup of Seven Spring's Chardonel (or other white wine)
1 tablespoon lemon juice
1/2 teaspoon chili flakes
2 tablespoons butter
2 tablespoons chopped parsley
kosher or sea salt to taste
fresh cracked black pepper to taste
1/4 cup olive oil, divided
4 cloves garlic, chopped or crushed
1 medium onion, minced
1/2 cup of Seven Spring's Chardonel (or other white wine)
1 tablespoon lemon juice
1/2 teaspoon chili flakes
2 tablespoons butter
2 tablespoons chopped parsley
kosher or sea salt to taste
fresh cracked black pepper to taste
INSTRUCTIONS
Brush the mushrooms clean. Keep the mushrooms whole, or if they are large, cut them in half.
Heat large skillet over high heat. Add half of the olive oil (2 tablespoons), then mushrooms. Cook and stir mushrooms until they start to brown and caramelize about 3-5 minutes.
Add remaining olive oil and then add onions and garlic, cook until translucent.
Add wine, lemon juice, and chili flakes. Cook for about 2 minutes or until liquid reduces down a bit.
Add butter and chopped parsley, cook for an additional 1 minute.
Season with salt and pepper. Serve warm.
Heat large skillet over high heat. Add half of the olive oil (2 tablespoons), then mushrooms. Cook and stir mushrooms until they start to brown and caramelize about 3-5 minutes.
Add remaining olive oil and then add onions and garlic, cook until translucent.
Add wine, lemon juice, and chili flakes. Cook for about 2 minutes or until liquid reduces down a bit.
Add butter and chopped parsley, cook for an additional 1 minute.
Season with salt and pepper. Serve warm.
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| Photo Credit: ThreeOlivesBranch.com |
Zucchini and Tomato Medley with White Wine Butter Sauce
Want to add some fresh veggies and flavor to your white wine dinner? Try this zucchini and tomato medley with a white wine butter sauce! This recipe from Three Olives Branch is a perfect choice for leftover veggies from the garden.
2 Tbsp butter
1/4 cup white onion chopped
2 cloves garlic minced
1/3 cup Seven Spring's Vignoles White Wine
1 large zucchini chopped
2 cups cherry tomatoes (or grape tomatoes, approx 10 oz)
1/2 cup corn
1/4 tsp salt
1/4 tsp pepper
2 Tbsp fresh basil (or green onions)
INSTRUCTIONS
1/4 cup white onion chopped
2 cloves garlic minced
1/3 cup Seven Spring's Vignoles White Wine
1 large zucchini chopped
2 cups cherry tomatoes (or grape tomatoes, approx 10 oz)
1/2 cup corn
1/4 tsp salt
1/4 tsp pepper
2 Tbsp fresh basil (or green onions)
Heat a nonstick skillet over medium high heat.
Add the butter to the skillet. When melted, add the onion and garlic. Cook until translucent, approximately 2 minutes.
Add the white wine if using and reduce by half, approximately 3-4 minutes.
Add the zucchini, tomatoes, corn, salt, and pepper to the skillet. Cook until the tomatoes are just starting to burst, approximately 8-10 minutes. Keep an eye on the heat, you may need to turn it down to medium but I found that medium high was perfect for my stove.
Season to taste with salt and pepper. Toss with the fresh basil or green onion. Serve warm.
Add the butter to the skillet. When melted, add the onion and garlic. Cook until translucent, approximately 2 minutes.
Add the white wine if using and reduce by half, approximately 3-4 minutes.
Add the zucchini, tomatoes, corn, salt, and pepper to the skillet. Cook until the tomatoes are just starting to burst, approximately 8-10 minutes. Keep an eye on the heat, you may need to turn it down to medium but I found that medium high was perfect for my stove.
Season to taste with salt and pepper. Toss with the fresh basil or green onion. Serve warm.
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| Photo Credit: SouthYourMouth.com |
White Wine Cake
Every delicious dinner needs a perfect ending with something sweet! Now we introduce the White Wine Cake! Perfectly spicy, perfectly winey by South Your Mouth.
INGREDIENTS
1/2 cup brown sugar
1/2 cup sugar
2 teaspoons cinnamon
4 eggs
3/4 cup vegetable oil
3/4 cup Seven Spring's Spring Fling
1/2 cup water
1 box yellow cake mix
1 3.5-oz (4-serving) box instant vanilla pudding mix
Icing
1/4 cup dry white wine
1/2 cup powdered sugar
INSTRUCTIONS
Grease a standard-sized bundt pan; set aside.
Combine brown sugar, sugar, cinnamon, eggs, vegetable oil, wine, and water in a large bowl or stand mixer and beat until well combined. Mix in cake mix and pudding and mix until smooth and creamy. Pour batter into greased bundt pan and bake at 350 degrees for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Just before cake is done, make the icing. Combine wine and powdered sugar in a small saucepan and bring to a boil. Boil icing for 2 minutes then remove from heat (icing will be thin). When cake is done, remove from oven and pour hot icing over hot cake, leaving the cake in the pan. Cool cake completely in the pan, then invert onto a plate Store in an airtight container at room temperature.
Your Favorite Lake of the Ozarks Winery
No matter how you choose to celebrate this day - we hope it involves a LOT of white wine! If you don't feel like fixing dinner, don't forget to come out to Seven Springs Winery for chilled wine, delicious food, and an amazing atmosphere. Our patio is waiting for you!
Come for the wine...Stay for the atmosphere...Remember the view!
Seven Springs is the finest Winery at the Lake of the Ozarks with a full-service facility perfect for outdoor weddings, receptions, rehearsal dinners, corporate events, and parties. Call us today to make reservations for your special event!
Seven Springs Winery
573.317.0100
846 Winery Hills Estates
Linn Creek, MO 65052
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