Thursday, August 19, 2010

Something Hearty—Chicken in Red Wine

RileyAdamsFoodBlogPostpic_thumb_thumb 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 and red wine 2

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

Chicken and Red Wine1Melt 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


  1. We're eating a lot more chicken these days and I'm truthfully not that big a fan. SO! This is exactly the kind of recipe I'm on the look-out for. thanks, Elizabeth - it sounds delish!!

  2. This is my kind of recipe. Like Kaye, I'm not the biggest fan of chicken either, but I know it's better for us than red meat is. This sounds so flavorful I'll have to try it.
    I will be making this next week for sure.


  3. You can never go wrong with chicken. This recipe sounds yummy and looks delicious.

    Thoughts in Progress

  4. Sounds like your Killer book tour was a great success, Riley, and a lot of fun. Great recipe today -- I wish I had a bowl right now for lunch with a big hunk of fresh Italian bread to sop up what's got to be an amazingly flavorful gravy.

    Cheers and welcome home!
    ~ Cleo
    Cleo Coyle on Twitter

  5. I always like a recipe that can be made the day ahead. It looks good, thanks!

  6. Yum! Anything with red wine is always a keeper!
    Welcome home!

  7. OH MY YUM! Thanks for sharing this!

  8. Clarissa--Thanks so much!

    Kaye--Oh good! Yes, chicken can be pretty dry sometimes...but no danger of this one being dry!

    Julie--Hope you'll enjoy it! Thanks. :)

    Mason--And there are SO many ways to prepare chicken!

    Cleo--Italian bread would be wonderful with this! Good suggestion. The tour was a lot of fun--always great hanging out with Avery and Krista. Wish you and Jenn and Julie could have been with us!

    Pattie--I like make-ahead meals, too. Makes me feel like I've accomplished something on BOTH days!

    Jenn--Red wine just makes everything a little better, doesn't it? :)

    Susan--You are so very welcome! Hope you'll enjoy it!