We weren't going to go. Since bugs have pretty much eaten half of my blood and all of our resources, we told my in-laws, sorry, but we can't come.
We got a call a few weeks ago and they said that they'd pay for our plane tickets. Still, we couldn't afford Christmas gifts. So Steve had the idea that we'd make dinner for them!! I'm so excited!
Plus, I get to see my adorable niece. I haven't seen her since she was less then a week old. And now...look at her!
So we're off to Ohio today after work. Pray that the wind dies down, that LaGuardia Airport doesn't suck as much as it normally does, and that we can actually get there. If the wind doesn't die down...we may not be able to go. We're only going for the weekend and if we don't make it out tonight, I don't know if we can make it.
But here's a recipe that I'm REALLY hoping to use for dinner (except for my SIL and her boyfriend who are both vegetarian/freegan)
CHICKEN IN RIESLINGSERVES4
* ACTIVE TIME:30 MIN
* START TO FINISH:1 HR
MARCH 2008
Though coq au vin made with red wine is perhaps the best-known incarnation of the French dish in this country, most regions of France have unique versions that take advantage of local wines. Alsace’s dry Riesling lends a gentle richness to this creamy, comforting meal.
* 1 whole chicken (about 3 1/2 lb), backbone discarded and chicken cut French style into 8 pieces (see cooks’ note, below)
* 1 tablespoon vegetable oil
* 3 tablespoons unsalted butter, divided
* 4 medium leeks (white and pale green parts only), finely chopped (2 cups)
* 2 tablespoons finely chopped shallot
* 4 medium carrots, halved diagonally
* 1 cup dry white wine (preferably Alsatian Riesling)
* 1 1/2 lb small (2-inch) red potatoes
* 2 tablespoons finely chopped flat-leaf parsley
* 1/2 cup crème fraîche or heavy cream
* Fresh lemon juice to taste
*
Preheat oven to 350°F with rack in middle.
*
Pat chicken dry and sprinkle with 1 teaspoon salt and a rounded 3/4 teaspoon pepper. Heat oil with 1 tablespoon butter in a wide 3 1/2- to 5-quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch. Transfer to a plate.
*
Meanwhile, wash leeks and pat dry.
*
Pour off fat from pot, then cook leeks, shallot, and 1/4 teaspoon salt in remaining 2 tablespoons butter, covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes. Add chicken, skin sides up, with any juices from plate, carrots, and wine and boil until liquid is reduced by half, 3 to 4 minutes. Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes.
*
While chicken braises, peel potatoes, then generously cover with cold water in a 2- to 3-quart saucepan and add 1 1/2 teaspoons salt. Bring to a boil, then simmer until potatoes are just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley and shake to coat.
*
Stir crème fraîche into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes.
COOKS' NOTE: A chicken cut French style yields 2 breast halves with wings attached, halved crosswise for a total of 4 breast pieces, 2 drumsticks, and 2 thighs. If you don’t want to cut up a whole chicken, you can use 3 pounds chicken parts.
I'm going in for a blood test on Monday. Could you please pray for whatever God wills? I'm excited and nervous and scared. If you don't mind? Thank you :)
