A Beginning to an End

Today is the start of my new blog Dishing with Kathy Casey and also my farewell Dishing Column for the Seattle Times.  I have been dishing up stories and recipes for the Seattle Times for over 12 years and loved every minute of it, but, it’s time to move on to new culinary adventures. Here, in my new venue to dish, you can expect a daily dose of new and exciting recipes, restaurant reviews, cookbook reviews, food trends, tasty travel  and kitchen gadgets. Today I’m starting you out with one of my favorite recipes, Chardonnay Braised Chicken. I love to serve this dish with buttered noodles or lush mashed potatoes. Come back tomorrow for more hot dish. And please, telll me what you think. I love feedback, so leave a comment!

Chardonnay Braised Chicken
Makes 4 – 6 servings
2 tablespoons olive oil
1 large chicken (about 4 pounds), cut in pieces (standard 8 pieces: 2 breasts, 2 legs, 2 thighs, 2 wings)
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon fennel seed
3/4 cup large-diced onion
3/4 cup large-diced celery
3/4 cup large-diced carrot
3/4 cup sliced mushrooms
3/4 cup large-diced red bell peppers
1 tablespoon minced garlic
1 teaspoon minced fresh thyme
1 3/4 cups Chardonnay wine
1 tablespoon water
1 tablespoon cornstarch
1/4 cup heavy cream
1 tablespoon minced fresh chives
1 tablespoon minced Italian parsley
Preheat oven to 350 degrees F.
1. Preheat oven to 350 degrees.
2. In a braising pan, large Dutch oven or wide soup pot, heat the olive oil over high heat. Meanwhile, lay chicken pieces out on a baking sheet and sprinkle both sides with salt and pepper. In hot oil brown the chicken well, about 4 minutes on each side, doing it in 2 batches if necessary to prevent overcrowding pan. Remove browned chicken to a plate.
3. Reduce heat to medium-high, add the fennel seed and onion and cook for about 10 seconds. Add celery, carrot, mushrooms and bell pepper; cook, stirring often, for about 2 to 3 minutes or until lightly browned.
4. Then add the garlic and stir in, cooking 30 seconds more. Place the chicken back in the pan, tucking it between the vegetables. Add the fresh thyme and the wine. Bring to a boil, then cover pan. Place in preheated oven and cook for 30 minutes. Remove lid from chicken and cook for another 30 minutes or until chicken is very tender and cooked through.
5. Remove chicken and vegetables to a platter and keep warm. Measure liquid; it should be about 2 cups. Return liquid to pan and place pan back over medium-high heat. (If liquid is more than 2 cups, boil for a minute or so to reduce.)
6. In a small cup mix together the water and cornstarch. Whisk the mixture into the sauce mixture in the pan, then add the cream. Cook, whisking continuously, until mixture comes to a boil. Boil for about 2 minutes or until saucy.
7. Remove pan from heat, stir in chives and parsley and spoon sauce over chicken and vegetables.
Copyright 2000, Kathy Casey Food Studios

Posted by Kathy on March 5th, 2008  |  Comments (13) |  |  Posted in Recent Posts, Recipes, poultry

13 Responses to “A Beginning to an End”

  1. Kim Carney Says:

    we adore you no matter where you are 😉
    Kim Carney

  2. Nancy White Says:

    Welcome to the Blogosphere, Kathy! If your other foodies-who-are-bloggers haven’t already told you, you are stepping into a magic fabric of connections that will take you places you might never have imagined. Food bloggers and non food bloggers can testify, sistah! It is good to see another Seattle woman join in.

  3. Anita Says:

    Welcome to the blogosphere! 🙂 Can’t wait to see what else you’re dishing up.

  4. Lisa Hilderbrand Says:

    Hi Kathy,
    Well it’s sad to see that I won’t see your column in the Times (but still saw your smiling face in the email for Food & Wine today). But good to see that you’re alive and kick’n it in your new endeavor here! I love your “Liquid Kitchen” link! That’s a great name and idea! It will be handy for me when I’m having my parties – great for a quick reference for great drink ideas! I also just absolutely love your food and everytime that you’re at an event, I’m eager to try what you’ve got and in my experience, it’s always a wonderful and delicious treat!

    Just wanted you to know that I’m blogging for the Seattle PI now, my blog is called, “Eastside Inside” – so if you’ve got an event on the Eastside, please let me know, I’d love to post it for you. I am also the Founder of Eastside Spin at http://www.eastsidespin.com and welcome your listings as well!

    Best regards and much success to you,

    Lisa Hilderbrand

  5. Kathy B. Says:

    I wish you nothing but the best in whatever you do, wherever you go next. I’ve enjoyed the Dishing columns all the years you wrote them. A couple times I sent a question to you and you always graciously answered, and I really appreciate that. I hope you’ll continue to do an occasional KCTS-9 cooking show as you’re so much fun to watch – and I always learn new things from you as well.

  6. Kathy Says:

    THank you so much for your support!

    Thanks for the welcome! I”m super extited to join up with the bloggers out there.

    Thanks Anita! I’m going to try and post everyday, so check back in regularly.

    Thanks! I’m so glad you appreciate what I love to do! Cocktails are a total passion for me and I will be posting up new recipes here from time to time.

    Kathy B-
    Your support means so much to me! Encouragement like yours is what keeps me going. Thank you.

  7. Lizz Brooks Says:

    Hi Kathy,
    I love your cookbooks and am thrilled you’re blogging now. I recently returned from Maui and while I was there I had a fabulous drink and would love to know how you’d replicate it. It was a Pineapple-Lemongrass Mojito at Tommy Bahamas. I’m guessing there was fresh pineapple juice,simple syrup,and white rum. It was garnished with fresh mint and a stalk of lemongrass. But, would it be as simple as that? It was so yummy, refreshing but not too sweet.

  8. Lizz Brooks Says:

    Hi Kathy,
    I just made the Chardonnay Braised Chicken for my family last night, and they loved it! I didn’t have a fresh red bell pepper on hand so I used roasted red peppers in a jar, drained and diced, also with great results.

  9. Kathy Says:

    HI Lisa, Glad you liked the recipe for Chardonnay Braised Chicken. Roasted Red peppers for fresh as a substitute – sounds like they tasted great!

  10. david hallenbeck Says:

    Hi Kathy,
    Love ALL your recipes and books, but when to you use/add the water, cornstarch, cream chives and parsley for the Chardonnay braised Chicken? I imagine at the end.
    I am planning on making it soon, sounds Delicous.

  11. Blevins Says:

    Hello, you have a really great blog! I was just reading blogs and I came across yours. Have a great day!

  12. Soderblom Says:

    Great. 🙂

  13. Patricio Says:

    Thanks a lot for the heads up