Sep 262012
 

 

Jim’s Fricassée of Chicken
 
Author:
Recipe type: Entree
Serves: 4
 
Serving Suggestion: Serve the chicken very hot with small new potatoes
Ingredients
  • chicken, cut into 6-8 pieces (Bone-in, skinless)
  • 21 pearl onions, peeled
  • 21 small white mushrooms
  • 3 Tbsp unsalted butter
  • 1 Tbsp Olive Oil
  • 1 bottle of dry white wine (Anjou wine is recommended) YES THE WHOLE BOTTLE
  • ¾ cup of heavy cream
  • Flour for dredging
  • Salt & pepper to taste
Instructions
  1. Salt & pepper chicken pieces and allow to sit for 5 minutes; then, dredge pieces lightly in flour.
  2. Melt the butter in a large sauté pan. Season the chicken pieces with salt & pepper and cook in the pan until golden.
  3. Add the mushrooms and onions. Add enough wine to cover the chicken. Cover the pan and simmer gently for 30-35 minutes.
  4. Add the cream, adjust the seasoning and serve.

Sep 262012
 

 

 

Peach Ricotta Pancakes
 
Author:
Serves: 4
Prep time:
Cook time:
Total time:
 
Ingredients
  • 7 ½ oz. Ricotta Cheese
  • ⅓ cup sugar
  • 3 capfuls vanilla
  • stick melted butter
  • 2 cups self-rising flour (Bisquick works well)
  • 29 oz. can peaches
Instructions
  1. Blend the first four ingredients well. In the same bowl, mix 3 large eggs cracked separately to ensure no eggshells in batter
  2. In the same bowl, mix 2 cups self rising flour (Bisquick works well)
  3. Blend this batch of ingredients very well
  4. In the same bowl as above, add one, 29 oz. can peaches drained & diced, fold into above ingredients
  5. Lightly brown both sides of pancakes on griddle; these cook quickly so don’t leave unattended. Flip quickly; flipping slowly may cause a major mess.
  6. Place pancakes in oven at 300 degrees. Cook on one side for 10 minutes and flip over and cook other side for another 10 minutes. This additional cooking sets the center of the pancake before serving.