2008 Woodie Awards
Dine In/Dine Out With Sue Szterling
Sue Szterling
Issue date: 4/27/05 Section: Life
Hello and welcome back! With this semester almost to an end, I realized that I have not shared my very favorite recipe yet, so for this week's Dine In recipe, you are in for a treat, I give you Wine-Glazed Drumsticks.
Preparation time: 5 minutes
Cooking time: 35 minutes
Perfect partner: Steamed Spinach
Perfect alcoholic drink partner: White wine
Perfect non-alcoholic drink partner: lemonade
Shopping list: nutmeg, drumsticks, wine, bell pepper, mushrooms, green onions, chicken broth
On hand: salt, butter, cornstarch, cooked orzo
Money saving tip: A thrifty and delicious use for any leftover wine (red or white), is to add it (up to 1 cup per quart) to a store-bought vinegar for instant wine vinegar. Use on salads or for a variety of cooking needs.
Ingredients (serves 4) : listed below
Instructions: Sprinkle salt and nutmeg over chicken. Heat butter in a medium skillet over medium heat; add chicken. Cook, turning frequently, until browned on all sides, about 10 minutes. Add bell pepper, mushrooms and green onions to skillet; mix well. Stir in white wine. Bring to a boil; reduce heat to medium-low. Simmer, covered, until chicken is cooked, about 20 minutes; remove to a plate. Cover to keep warm. Mix cornstarch and broth in a bowl; stir into skillet. Cook, stirring continually, until thickened. Divide orzo among individual plates, arrange chicken on top. Drizzle with sauce. Voila! Enjoy this superb dinner option!
Now, if these days you are just too busy to spend time in the kitchen because of finals week coming up, maybe you should go indulge yourself with some of the best food in this town at the Grecian Key restaurant. It's not hard to figure out what type of cuisine this great little restaurant in old town serves: they bring us the very best of the Greek culture. If you have never stopped by 314 N. Main, where you can find this extraordinary international eatery, you just have to give it a try. Their staff is great, the atmosphere makes you feel like you are actually in Greece and their prices, well, they are really not too bad. From all sorts of gyros, to the most delicious Greek deserts, this place has a variety to offer and the waiters are always more than happy to explain to you what each dish tastes like and stir you into the right direction of getting something you will like. Stop by the Grecian Key for a great time and even greater food!
Wine-Glazed Drumsticks
Ingredients:
1 teaspoon salt
1 teaspoon ground nutmeg
8 chicken drumsticks
1 cup butter
1 red bell pepper, julienned
1 cup sliced mushrooms
1 cup chopped green onions
1 1/3 cups dry white wine (or sparkling grape juice)
4 teaspoons cornstarch
2 tablespoons chicken broth
2 cups hot cooked orzo
Instructions:
Sprinkle salt and nutmeg over chicken. Heat butter in a medium skillet over medium heat; add chicken. Cook, turning frequently, until browned on all sides, about 10 minutes. Add bell pepper, mushrooms and green onions to skillet; mix well. Stir in white wine. Bring to a boil; reduce heat to medium-low. Simmer, covered, until chicken is cooked, about 20 minutes; remove to a plate. Cover to keep warm. Mix cornstarch and broth in a bowl; stir into skillet. Cook, stirring continually, until thickened. Divide orzo among individual plates, arrange chicken on top. Drizzle with sauce.
Preparation time: 5 minutes
Cooking time: 35 minutes
Perfect partner: Steamed Spinach
Perfect alcoholic drink partner: White wine
Perfect non-alcoholic drink partner: lemonade
Shopping list: nutmeg, drumsticks, wine, bell pepper, mushrooms, green onions, chicken broth
On hand: salt, butter, cornstarch, cooked orzo
Money saving tip: A thrifty and delicious use for any leftover wine (red or white), is to add it (up to 1 cup per quart) to a store-bought vinegar for instant wine vinegar. Use on salads or for a variety of cooking needs.
Ingredients (serves 4) : listed below
Instructions: Sprinkle salt and nutmeg over chicken. Heat butter in a medium skillet over medium heat; add chicken. Cook, turning frequently, until browned on all sides, about 10 minutes. Add bell pepper, mushrooms and green onions to skillet; mix well. Stir in white wine. Bring to a boil; reduce heat to medium-low. Simmer, covered, until chicken is cooked, about 20 minutes; remove to a plate. Cover to keep warm. Mix cornstarch and broth in a bowl; stir into skillet. Cook, stirring continually, until thickened. Divide orzo among individual plates, arrange chicken on top. Drizzle with sauce. Voila! Enjoy this superb dinner option!
Now, if these days you are just too busy to spend time in the kitchen because of finals week coming up, maybe you should go indulge yourself with some of the best food in this town at the Grecian Key restaurant. It's not hard to figure out what type of cuisine this great little restaurant in old town serves: they bring us the very best of the Greek culture. If you have never stopped by 314 N. Main, where you can find this extraordinary international eatery, you just have to give it a try. Their staff is great, the atmosphere makes you feel like you are actually in Greece and their prices, well, they are really not too bad. From all sorts of gyros, to the most delicious Greek deserts, this place has a variety to offer and the waiters are always more than happy to explain to you what each dish tastes like and stir you into the right direction of getting something you will like. Stop by the Grecian Key for a great time and even greater food!
Wine-Glazed Drumsticks
Ingredients:
1 teaspoon salt
1 teaspoon ground nutmeg
8 chicken drumsticks
1 cup butter
1 red bell pepper, julienned
1 cup sliced mushrooms
1 cup chopped green onions
1 1/3 cups dry white wine (or sparkling grape juice)
4 teaspoons cornstarch
2 tablespoons chicken broth
2 cups hot cooked orzo
Instructions:
Sprinkle salt and nutmeg over chicken. Heat butter in a medium skillet over medium heat; add chicken. Cook, turning frequently, until browned on all sides, about 10 minutes. Add bell pepper, mushrooms and green onions to skillet; mix well. Stir in white wine. Bring to a boil; reduce heat to medium-low. Simmer, covered, until chicken is cooked, about 20 minutes; remove to a plate. Cover to keep warm. Mix cornstarch and broth in a bowl; stir into skillet. Cook, stirring continually, until thickened. Divide orzo among individual plates, arrange chicken on top. Drizzle with sauce.