So I’m back home after a great book tour with fellow Mystery Lovers’ Kitchen friends Krista Davis and Avery Aames. We had a lot of fun! We met some wonderful readers, booksellers, and librarians. And spent a lot of time talking about some of our favorite things—mystery writing and food!
But, no matter how much fun you have when you’re away from home, it’s always really nice to come back home again.
Coming back home, for me, was especially nice because the house is cool again! Yes the new air conditioning system is working like a charm and our house feels wonderful! Wonderful enough to actually turn on the oven—which I did for the recipe below. :) You’ll need to factor in a day to cook it. The recipe is easy, but you will have some fridge time to have the tastes mingling well.
Chicken in Red Wine
(Should be made a day ahead of time)
4 boneless skinless chicken breasts
1 stick of margarine
1 cup coarsely chopped onions or pearl onions
1 ½ cups Red Bordeaux wine
1 cup beef consommé
½ cup water
2 Tablespoons chopped parsley
1 cup chopped carrots
1 ½ cups chopped celery
2 cups fresh mushrooms quartered
¼ teaspoon garlic salt
¼ teaspoon pepper
1 bay leaf
Melt margarine in skillet, brown chicken on each side.
Place browned chicken in deep casserole dish.
Add remaining ingredients to skillet heat until heated but don’t boil it.
Pour over chicken in casserole.
Cover and cook at 300 for 1 ½ hours.
Cool, refrigerate overnight
Remove excess fat that’s on top
Heat at 300 for 1 hour
Serve hot with bread… and Bordeaux wine. :)
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig