Food Friday: Chicken in Honey-Wine



















This is a nice dish to share with company. I sautéed some mushrooms in butter and added them to the chicken at the last minute.















Chicken in Honey-Wine

1 cup dry white wine

4 Tbsp soy sauce

¼ tsp garlic powder

4 chicken breasts, skinned, boned and cut into pieces

4 Tbsp veg. oil

½ cup honey

½ cup flour

1 tsp salt

½ tsp pepper

In a large bowl, mix the wine, soy sauce and garlic powder.















Add the chicken pieces, stir to coat, and marinate for 1 hour in the refrigerator.















Drain chicken, reserving marinade.  In a shallow dish, mix the flour, salt and pepper.















Lightly dredge chicken, one piece at a time, in the flour.  In a large frying pan, heat the oil until moderately hot.













Add chicken and cook, turning until brown on all sides.  Add honey to reserved marinade and pour over chicken.  Cover and simmer for 15-20 minutes or until tender.















Serve over buttered noodles.

Victory Day

Red Square, Moscow

May 9th is  Victory Day or VE Day, it marked the end of World War II in Europe.  The Russians celebrate this occasion in a big way.  They have military parades on Red Square, civilian parades down city streets, they run old war movies all day on TV, and they gather with family and friends to eat and make many toasts.

The USSR suffered the most casualties of any country during World War II, estimated at 27 million.  China comes in a distant second with 10 million.

Indeed they have reason to celebrate.

Any gathering in Russia starts with Zakuski.  These are the warm ups, the small plates, the appetizers.  They can include beet salads, potato salads, cabbage salads, pickled mushrooms, pickled herring, dried fish, caviar, or any other thing you can think of.  Just so there is lots of it.  For the toasts, vodka is the staple, followed by cognac for desert.  Sometimes champagne precedes the vodka.

Here are a couple of my favorite Zakuski (they are easy to make):

Julienne (Mushrooms in Sour Cream)

1 lb mushrooms

3 Tbsp butter

1 ½ Tbsp flour

1 cup sour cream

½ tsp lemon juice

salt and pepper

Slice the mushrooms.  Sauté in butter for 10 minutes.  Sprinkle in the flour and continue cooking for another 5 minutes, stirring.  Add sour cream and lemon juice.  Keep the heat low and cook for 15 minutes more.  If the sauce seems too thin, sprinkle in a little flour or if too thick add water.  The sauce should be like thick cream.  Season with salt and pepper.This can be served in individual cups or all together in a large dish.
Cucumbers in Smetana (Sour cream)

2 large cucumbers, peeled and thinly sliced

3 Tbsps chopped fresh parsley

2 Tbsps chopped fresh dill

1 ½ cups sour cream

2-3 Tbsps fresh lemon juice

1 Tbsp olive oil

3 large cloves garlic, pressed

½ tsp black pepper (or to taste)

¾ tsp salt (or to taste)

Toss and chill