Milanese Chicken Thighs in Red Wine Sauce

This recipe comes from the book, “Great Women Chefs”, by Julie Stillman, published over a decade ago (Turner Publishing Inc.) and features America’s top female chefs of the time. This one is from Teresa Rovito, who at the time had just opened “Le Streghe” in New York (1994), to honor recipes of her Italian youth.

Thighs or legs are preferred to breasts because it’s darker meat and works better when marinated in the red wine vinegar. I’ve added mushrooms and carrots, and used pearl onions instead of shallots (you can leave them in the sauce whole that way). It’s a decadent, tasty gourmet meal that isn’t that tough to make.

INGREDIENTS

chicken thigh packet (8-10)
1/4 cup red wine vinegar
2 tbsps honey
2 tbsps brown sugar
2 cups red wine (cab or pinot)
1 cup beef stock
1 packet golden pearl onions (apx 15)
salt and pepper (to taste)
bay leaves (enough for each thigh)
2 tbsp butter
2 tbsps olive oil
10 mini mushrooms (white or crimini)
2-3 small carrots, sliced thinly

METHOD

  1. marinate thighs in a plastic freezer bag with the red wine vinegar, honey, and brown sugar. Place in the fridge for minimum 1 hour, preferably 3-4.
  2. put pearl onions in a pot of water. Bring to boil. Take off from heat and pour cold water over till pot overflows. Drain fully. Put more cold water in the pot to cover onions. When cooled, skins will slide off if you slice one end of each onion.
  3. saute marinated thighs in an ovenproof pan (cast iron is perfect) for ten minutes, till browned on all sides
  4. meanwhile, pour wine and skinned onions into another pot and bring to a slow boil. Reduce by 2/3rds
  5. place a bay leave inside the fold of each thigh and place the pan in the oven at 450 degrees for 20 minutes
  6. in another pan, use 1 tbsp butter to saute carrots (till soft), then mushrooms, till browned. Set aside.
  7. when the wine has reduced, add the beef stock and reduce again
  8. take out bay leaves and place thighs in a deep serving dish. Add carrots and mushrooms, pour sauce over chicken.
  9. serve with roasted potatoes and crusty bread (for dipping)

 

 

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Hamilton Home Review, October 2018 Edition

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Monthly property tours a great introduction to a market

Each month, Venture Investment Properties holds a house tour in one of our investor cities. On Sept 28th, we were in Hamilton. The group is getting larger each time and is a great way for newcomers and veteran investors alike to introduce themselves to the marketplace without any pressure from agents, etc.

Often you find the house you want right then during the tour, as happened on this tour when one couple put in an offer that night!

If you’re interested in learning more, click here

What next in Canadian Housing?

Following the small increase in national home sales revealed by CREA Monday, the association has updated its forecast for the housing market.

Although acknowledging the strong economic and demographic fundamentals which support the housing market in most of the country, the forecast highlights the policy headwinds that are creating barriers for homebuyers. more

Opportunities in London, Ontario

Through an associate in the London, Ontario market we can now offer some great investment opportunities in Student Housing.
We have been doing it in Hamilton for the past 15 years and London has always been the only other location we would consider, mostly due to municipal rules and regulations.
Here is a list of current properties available. Use the Contact Me link to if you would like to learn more.

A modern approach to a traditional dish

Pierogi has been around for centuries. A staple of Eastern European countries initially, they have been taken up by the French, the Italians, American immigrants, and now modern chefs.

Inspired by dishes created at the Loaded Pierogi in Toronto and Hamilton, Ontario, this dish is a fusion of Italian, Slovak, and American tastes. My wife says I was ahead of my time as I’ve been “bastardizing” traditional Pierogi recipes for about twenty years (my ex-mother-in-law was a traditional Czech, and my exposure to many European staples emanates from her table). Although the basic potato pierogi done in onions and bacon and topped with sour cream, is exquisite in its simple form, I liked the idea of adding sauces, sauteeing and baking (instead of boiling and grilling), mixing sweet and sour… and the list goes on.

So now that it’s a modern trend and no longer a sin, I don’t mind sharing my own creations. Sorry Bubba!

INGREDIENTS

10 pierogi frozen (making your own is an option, but a time-consuming one) I prefer potato filled to any other. LEave them in the fridge or wrapped on the counter until thawed.

1/2 cup tomato soup
1/2 cup marinara sauce
2 fresh tomatoes (skin removed) crushed
1/4 cup red wine
dash of red wine vinegar
2 tbsp Italian salad dressing (I use Parmesan and Garlic- flavored)
1 tbsp tomato paste
1/2 tbsp each pepper and salt
1/4 cup chopped carrots
1/4 tbsp marjoram
1/4 tbsp oregano (if you are missing one, put a 1/2 tbsp of the other)
If you have fresh oregano, use 4 sprigs instead of the dried ingredients

3 rashers bacon, cooked, wrapped in paper towels, and crushed when dried
1/2 onion, chopped

METHOD

  1. Cook onions first, to a golden hue
  2. Add the crushed tomatoes and carrots and cook for 3 min, then add the soup and marinara. Bring to a boil
  3. While boiling add the paste and wine, then simmer for 10 min
  4. Add marjoram, oregano, salt, pepper, and continue to simmer for 5 min
  5. Meanwhile, cook bacon to a hardy crispness. Remove half of the grease
  6. Ensure the pierogi are thawed, not frozen and saute in the bacon grease until they firm up and brown slightly. Add the salad dressing and continue sauteeing for 10 min until pierogi are puffed up and browned

Place pierogi on dish side by side and pour sauce over them. Sprinkle crushed bacon over the sauce and serve. A nice tomato salad (Caprese or feta and tomato work nicely) can be served as a side.

This and other recipes occasionally pop up in the Artichoke Hart series (available here), or the London Cartwright series (available here). Both chefs are fictional… the dishes are not.