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News

Welcome to the LF's blog, here is where we will be highlighting events and news from around the winery. 

 

Dana La Fleur
 
July 22, 2020 | Dana La Fleur

Chicken Cacciatore

Okay this is a fav of ours and pairs great with our At Altitude Sangiovese and our Bella Giornata Super Tuscan. What's great is that I just throw it all in my crockpot and a great dinner is ready when we are!

What you'll need:

  • 6 - 8 boneless, skinless chicken thighs
  • Salt to taste
  • 1 tsp black pepper
  • Pinch or two of crushed red pepper
  • 2 Tbsp olive oil
  • 1 cup of mushrooms - your choice
  • 2 heaping tsp of minced garlic
  • 1/2 cup of dry wine
  • 1 large can of diced tomatoes
  • 1 bell pepper (red, yellow, green what ever you like)
  • 2 - 3 Tbsp Italian seasoning
  • 2 - 3 cups cooked pasta of choice

Optional:

  • I like to add vegetables from our garden when in season: cherry tomatoes, diced yellow squash, bell peppers.

How it's done:

If you have time prep the chicken and veggies the night before but not required. 

  • Put chicken in a gallon bag, add salt, pepper, crushed red peppers and olive oil - put in refridgerator over night
  • In a separate gallon bag add garlic, onions and any other veggies you want to add, italian seasoning - put in refridgerator over night
  • When you are ready to cook, spray the inside of your crockpot with cooking spray or use a crockpot bag.
  • Add chicken first, then add the mixture of garlic, onions and veggies
  • Top with mushrooms, diced tomatoes and dry wine
  • Cook in crockpot on low for 4- 5 hours
  • Serve with pasta pasta of your choice. We like spaghetti, angel hair or fettuccine

Enjoy!

 

 

Time Posted: Jul 22, 2020 at 4:43 PM
Dana La Fleur
 
July 19, 2020 | Dana La Fleur

Braised Chicken tomatoes, onions & mushrooms

This is an easy, yummy and healthy dinner - one of our favorites! Pairs beautifully with our Totally Naked Chardonnay or our Blackbird Merlot! Cheers!

What you'll need:

  • 6 chicken thighs
  • 1 tsp garlic salt
  • 1 tsp black pepper
  • 2 Tbsp olive oil
  • 1 yellow onion, thinly sliced
  • 1 can (14.5 oz) can diced tomatoes
  • 1/3 cup balsamic vinegar
  • 2 tablespoons Italian seasoning
  • 1 cup fresh mushrooms
  • 1/2 cup cubed squash zuchinni or yellow or both!

How it's done:

  • Season chicken with garlic salt and pepper and let sit for 20 - 30 mins
  • Heat olive oil in large skillet over medium heat. Add onion and squash and cook for about 3 mins. Remove from skillet and set aside.
  • Add chicken thighs to hot skillet and cook until browned, about 3 - 4 mins per side.
  • Top chicken with onion and squash mixture. Add diced tomatoes, balsamic vinegar and italian seasoning. 
  • Bring to a boil, then reduce heat and simmer, covered for 20 - 30 mins.

Sides:

  • Add a yummy casear salad or,
  • Roasted green beans with parmesan