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Wine Thoughts

White: Pine Ridge Chenin Blanc -- Viognier 2013.  I was struggling with this meal and the wine that would complement it.  I was really leaning toward a fruity, floral wine and this is what I landed on.  I experience citrus first  and then a nice melon finish.  I just think it balances really nicely with the tangy mustard and honey.  I'm not convinced it a great match though with the mint in the zucchini -- however, since I don't like mint in cooking anyway, I'm probably not the best judge.


Shopping List

PRODUCE
4 medium zucchinis
1 head of celery
1 medium onion
3 carrots
1 lemon
1 large bunch mint

MEAT
8 bone in chicken thighs

DAIRY
1 8 oz container créme fraiche
1 stick unsalted butter

GROCERY
1  15 oz can chicken stock
extra virgin olive oil
dijon mustard
whole grain mustard
honey
Italian flavored bread crumbs
non-stick aluminum foil



Organization and Other Thoughts

  • Check your pantry.  Do you already have: extra virgin olive oil, butter, mustard, honey?
  • We have been using the Colavita extra virgin olive oil and think it is very good.
  • The chicken thighs must be skin on and bone in for this recipe.  If you want to splurge buy organic chicken.
  • I am hooked on panko bread crumbs.  You can even get them italian flavored.
  • I had no idea there was such a thing as non-stick aluminum foil until Sue told me about it.  If you can't find it, spray your regular aluminium foil with PAM after you line the pan.


Everyday Divas Celebrations
with Mimi and Sue
Sue's Casual Company Dinner