Mountain Recipes

I am making this for dinner tonight and I am nore sure if the Chardonnay ( boxed) wine I have in the fridge, is Ok to use. Is it a dry enough wine? There is still plenty of time to get something different if I need to. thanks!! It sure smells yummy already!!!!

The theory I have heard is when you cook with wine, the flavor becomes stronger when reduced in a sauce. So, if it is an acidic, dry or sweet wine it will become more acidicor sweet or etc...
Also, always remember to add wine to the cook/chef while making the dish.

They say that you should never cook with a wine that you would not drink. So go suck up a little of it and see if it is okay!!

Yes, Emeril said that very same thing last night.... "If you won't drink it, don't cook with it."

Chicken cacciatore sounds so good, wish I could cook stuff like that.

Oh Ann!!! It was so easy!!!!

sauted 1 onion and 2 cloves of chopped garlic in oil, til pale, I cut up a whole fryer and browned it in the oil taking the onion out while browning... when browned, added the onions and garlic back in the pan added 1 16 oz can of diced tomatoes not drained and 1 8 oz can of tomato sauce.... cut up 1 bell pepper and a box of mushrooms... 2 tsp of dried rosemary, basil and oregano, plus 2-3 pieces of bay leaves. I cooked it a long time on simmer for about 4 hours but that wasn't necssary... I wanted the chicken to fall off the bone.. that's it... took out the bay leaves and served over a tube like pasta with some sourdough bread and my hubby is kissing my feet!!!! Of course I pretended I had slaved over the stove all day this could be done in the crock pot. with a liitle prep before It really was easy!!!!

Oh and I forgot the wine. it said add a 1/2 cup of dry wine a half hour before serving!!! the whole point of this thread ! but I had to taste the wine a few well several times before it was good enough!!!! lol