This recipe brings back a flood of memories. I reflect on the memories associated with this recipe two ways. The first as an eleven year old young girl, and the second as a wife, mother, grandmother perspective on life in retrospect.
The recipe starts as a hand-me-round from one military wife to another and becomes a hand-me-down from my Mom to me and then my children and now my grandchildren enjoy this dish.
As a young girl my memories are happy remembering the times when Mom prepared and we enjoyed this chicken and white wine recipe. My Mom and the military wife who shared this recipe with Mom became friends and served as each other's emotional stability during a time when it was indeed welcomed by each of them.
I enjoy this recipe more than ever now. It is flat out delicious. It is so good, I classify it as a comfort food. Enjoying this dish came into my life about the same time as my second double digit birthday. This recipe reminds me of happy times. Of coming together with my Mom, her friend and her friend's children and my sisters and I. We enjoyed Poulet au vin blanc and each other's company; the sharing of friendship and food. There were no expectations. We came together enjoyed food and fellowship and when we parted it was with anticipation of next time. Consistency was in this ritual of ours of coming together and it created a delightful joy to be remembered always.
I have changed some of the prep for Poulet au vin blanc, and it tastes the same each time I make it with an added boost in flavor.
Poulet au vin blanc
Chicken...thighs legs breasts or whole chicken...your choice
1 c.-1 1/2 c. white wine
1/4 c. fresh parsley
1/2 c.- 1 c. sliced fresh mushrooms
salt & pepper to preference
Saute chicken until slightly golden...using same skillet after removing chicken and placing in baking pan, saute mushrooms until golden, put mushrooms on top chicken in baking pan, saute minced onion, until becoming slightly soft, add minced garlic and saute for 30 seconds until garlic blooms, add parsley and wine and scrape chicken bits from bottom of pan....simmer wine and onion and garlic and parsley mixture for five minutes. Pour over chicken in baking pan, add foil and place in 350 degree oven for 45 minutes or until internal temperature of chicken is 165-170 degrees. Let chicken rest for twenty minutes. Serve and enjoy.
Rooney has a beautiful personality. She is always in a good mood. I can wake up each morning with Rooney greeting me with total sweetness and excitement. Everyday Rooney is gorgeous and ready to make fun memories. Her consistency helps both of us thrive. Another fabulous friendship to enjoy and remember always.
Rooney soaking up some sun. An expression of pure bliss on her face!
Looking gorgeous with one of my "Burning Bushes" as backdrop!
Enjoy Poulet au vin blanc this week!