A Tribute to Friendship

“The ornament of a house is the friends who frequent it.”
Ralph Waldo Emerson (1803-1882)

For those of you who know me, you probably know that I love to have friends over to my house just to hang out, share a meal, and enjoy one another's company.  Well, tonight my friends Evelyn and Rene (and their 9-year-old daughter) and my friend Keith came over for dinner.  The five of us try to have dinner, along with the kids, about once a month, and we take turns cooking the meal.  This time, Keith was the Chef in the kitchen.  He made this amazing braised chicken with artichokes and peas from Gourmet Magazine.  This dish is very scrumptious and comforting.  It is ideal for sharing with friends, and to save as left over for dinner during the week.  I have copied the recipe below, if you'd like to try it.  Keith served this dish with angel hair pasta.

To accompany this delicious dish, Keith brought over an absolutely wonderful bottle of wine: Bogle Phantom (2006).  This wine is a blend of Petite Sirah, Old Vine Zinfandel, and Old Vine Mourvedre grapes.  The 2006 vintage was released in August 2009.  This wine is a full-bodied wine that has bold, spicy and complex flavors.  Its rich and deep color makes the wine an inviting wine when you pour it into a glass.  On the nose, the wine hits you with aromas of vanilla, anise and sweet fig.  From the moment you take your first sip, you can taste traces of lush blackberries, vanilla, and black pepper.  Apparently, this wine is of limited quantity.  So, if you have a chance to try it, I strongly recommend it.  This wine sells at BevMo for about $17.  Here is a link to the winery: "http://www.boglewinery.com/bogle_phantom_facts.htm".

Keith: Thank you for a wonderful meal.  I am sorry I gave you a hard time about making a mess in my kitchen when you cook.  But, you know I am just messing with you.  I love you!  Hey: With great dishes like this, you can make a mess in my kitchen any day.

Braised Chicken w/Artichokes & Peas Gourmet | January 2007
Ingredients
1/4 cup all-purpose flour
4 large chicken thighs with skin and bone (2 pounds total)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 large onion, chopped
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 (14-ounce) can artichoke hearts, rinsed, drained, and halved lengthwise
1 cup frozen baby peas (not thawed)
1 tablespoon chopped fresh flat-leaf parsley

Preparation and Cooking Instructions
Put flour in a shallow bowl. Pat chicken dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, then dredge, 1 piece at a time, in flour, shaking off excess. Transfer to a sheet of wax paper as coated.

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken, skinned sides down first, turning over once, until deep golden brown, 6 to 8 minutes total. Transfer to a plate (chicken will not be fully cooked).

Add onion with remaining tablespoon oil to skillet and cook over moderate heat, stirring, until golden brown around edges, about 6 minutes. Add wine and boil, stirring and scraping up any brown bits, 1 minute. Stir in broth, artichokes, and remaining 1/2 teaspoon salt. Return chicken to skillet along with any juices from plate and bring to a boil over high heat. Cover skillet and reduce heat, then simmer until chicken is tender, about 25 minutes. Stir in peas and simmer, covered, 5 minutes. 

If you try this recipe and/or the Phantom wine, please do write a comment and let me know what you think.

Until next time . . . Cheers!

ZinAdel