Finally I brought my camera in to the kitchen.  What fun!  I hope you enjoy these pictures.  Setting up a video camera soon!

Steps/Timing

1. Preheat oven to 400° for bread.
2. Heat toaster oven to 400° for roasting potatoes.
3. Prepare the potatoes & onions and start roasting them (20 minutes total).
4. Start the chicken.
5. Open the wine to breathe.
6. Put the frozen bread in the oven.
7. Place the plates on top of the toaster oven (my plate warmer!)
8. Finish the chicken.
9. Ask Hubby to set the table including lighting a candle and pouring the wine.
10. Everything will be done about the same time!

Chicken in Wine for 2

• 3 strips chopped bacon
• 1 boneless chicken breast cut into 2 pieces
• 3/4 cups Merlot or similar red wine
• 1/2 cup chicken broth
• 1/4 cup chopped white onion
• 1/4 cup sliced mushrooms
• 1 tbls thyme
• salt and pepper to taste
• 2 tbls butter

Fry the chopped bacon until it begins to crisp. Remove bacon. Pour out excess fat and add chicken to remaining hot drippings. Brown chicken 3-4 minutes and remove. Add onions and mushrooms and stir until slightly brown. Add wine, broth, thyme and bacon bits. Simmer until slightly reduced. (Sauce will not be thick.) Put chicken back in, cover and cook 4-5 minutes. Put chicken on warm plates. Finish the sauce by stirring in butter and adding salt and pepper to taste. Pour the sauce over the chicken.

Roasted Potatoes & Onions

Cut 5 small potatoes (white or new) in halves or quarters.  Chop a thick slice of white onion into good size chunks.  Place everything in a bowl and mix with olive oil.  Add thyme & salt & pepper to taste.

Roast at 400° for 10 minutes, turn and roast for another 10 minutes.

Freshly Baked Bread

Buy small sourdough bread from the frozen isle at the grocery store.  Place directly on oven rack for 10 minutes. When it’s done, let sit for 5 minutes.  Gently slice (don’t squish it and don’t slice all the way through it).  I use a small paté knife (pictured) to place butter into the slices. I always serve bread in a basket wrapped in a cloth napkin to keep it warm.

Add parsley to the chicken and potatoes for a touch of elegance before serving.

Pairing

Lots of rustic wine will go with this dish.  I served it with Kunde Merlot, 2005 Sonoma Valley