As we bid adieu to the sweltering summer days and prepare for the frigid kiss of Autumn’s breeze, there’s nothing quite like the contentment you get when indulging in delectable comfort food.
What are your favourite comfort foods?
For me, I grew up in a home and culture where a warm bowl of rice accompanied with an appetizing side dish, typically a form of protein plus veggies, was truly the ultimate comfort food.
Breakfast, lunch or dinner — we ate almost every meal with a bowl of rice. To this day, I often feel my dishes are missing something or incomplete when there is no rice to accompany it.
Wine. I love my wine; there’s no denying that.
Wine with my dinner is a must. Wine in my meals, even better!
But what about serving this to my children? No worries! You still can! If you’re comfortable enough.
Wine is a coveted cooking ingredient among chefs because it intensifies the flavors of all the other ingredients in a dish. When you cook an alcoholic beverage, such as wine, for long enough at a high enough temperature, the alcohol will evaporate. The wine flavor will remain in a concentrated form, but the alcohol will be gone, leaving the food safe for a child to consume. Just ensure after adding wine to a sauce or other mixture, simmer or bake it for at least an hour to reduce the alcohol content as much as possible. A wide, uncovered pan is best as it gives the mixture a larger surface area and allows the alcohol to evaporate upward.
One of my favourite edible concoctions is a savoury white wine sauce.
Paired with crispy-skinned chicken and, wait for it, BACON, seriously so heavenly!
Enjoy it with fluffy Minute Rice and it’s just perfection. Minute Rice has made life a whole lot easier as it takes less time to cook than it does for me to make a cup of coffee sometimes. And it always turns out perfect! Just a tip: don’t skip out on the butter and salt. Not only does it make it taste better, it keeps is fluffy and the right texture longer!
Plus I don’t need that big, hefty rice cooker (an essential in every Asian home!) taking up prime real estate on my kitchen counter leaving me more space for, you know, more wine.
It’s the second week after back-to-school and hey! You survived! You certainly deserve something delicious. Try this #WeekdayWin recipe this week and use the leftovers for lunches – perfect! And don’t forget that glass of celebratory wine too. 🙂 Cheers!
- - 4 slices bacon
- - 1/2 cup flour
- - 2 tsp herbes de provence
- - 1 - 2 lbs. chicken thighs with skin
- - 1-2 tbsp olive oil
- - 2 shallots, thinly sliced (or 1 large onion)
- - 1/2 cup dry white wine
- - 1 cup chicken stock
- - salt and pepper
- - sliced mushrooms (any)*optional
- - dried or fresh parsley for topping
- - Minute Rice of choice
- 1) Preheat the oven to 350 degrees.
- 2) Heat olive oil in a pan. Cut the bacon into small pieces and fry for 5-6 minutes, stirring occasionally. Remove from the pan with a spoon and set aside, leaving the hot bacon grease in the pan (turn down the heat while prepping the chicken).
- 3) Mix the flour with salt and pepper and the herbes de provence. Dredge each piece of chicken in the flour mixture and transfer to the hot pan. Pan-fry the chicken for a few minutes on each side, until golden brown (but not cooked through).
- Remove the chicken from the pan and set aside on plate.
- 4) Add the shallots to the pan with the olive oil. Saute for 5-10 minutes, until softened and fragrant. Add mushrooms if you're adding them.
- Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let everything cook until it reduces slightly, about 5-10 minutes. Add salt and pepper to taste.
- 5) Put the chicken and bacon into a oven-proof baking dish and top with the pan sauce. Bake for 40 minutes, stopping every 10 or 15 minutes to baste the chicken with the pan sauce.
- Remove from oven when the chicken skin is crispy and the chicken is fully cooked.
- 6) Boil water in stovetop sauce pan and cook Minute Rice of choice according to instructions
- 6) Serve Chicken with fluffy, white, Jasmine or brown Minute Rice, top with chopped or dried parsley and drizzle more sauce over. Yum!
- I like to boil my chicken in water for 15-20 minutes before I cook to ensure all the blood and and residue is removed but this is entirely up to you.