Poultry Recipes

As the flavor strengthens from chicken to pheasant, so, too, should the wine.  A wide variety of wines work with poultry, particularly Chardonnay and Pinot Noir. A full-bodied Chardonnay can handle goose and a Cabernet or Merlot works well with a strongly flavored dish.  Discover a new chicken or turkey entrée from our favorite chefs.

Poultry Recipes

Bacon Wrapped Rabbit Loin with Creamed Leeks and Mushrooms
Pairs with a Pinot Noir

Ingredients

  • 6 fresh rabbit loins, cleaned with silverskin removed
  • 6 very thin slices Applewood smoked bacon
  • 5 cups leeks, diced and soaked in cold water ¾ chantrelle or morel, can substitute crimini
  • 1 tablespoon butter
  • 1 cup white wine
  • 2 cups chicken stock
  • 3 cups whole cream
  • 1 teaspoon fresh chopped thyme Salt & Pepper

Preparation

For the rabbit: Season rabbit with salt and pepper. Carefully wrap the bacon around the rabbit, don’t let bacon tear. Saute over medium heat, turning as bacon renders and gets crisp.

Reserve. In same pan, sauté leeks and mushrooms over low heat in butter. When leeks have wilted deglaze with wine and reduce until almost dry. Add chicken broth and reduce by half. Add cream and reduce until sauce is thick. Garnish with thyme.

Serve by slicing rabbit loin on placing on top of leek and mushroom mixture. Serves: 6

Cornish Game Hens with Port-Cherry Sauce

Ingredients

  • Sauce:
  • 1 c. Port
  • 1 c. chicken stock
  • 1/8 t. cloves
  • 1/8 t. each, ground nutmeg and allspice
  • 1/2 t. dried thyme
  • zest of 1 orange, minced
  • juice of one orange
  • 1/2 c. pitted dried cherries
  • 1/4 c. red currant jelly
  • 1 T. cornstarch dissolved in 2 T. cold water

Preparation

Combine all sauce ingredients except jelly and cornstarch mixture and bring to boil. Simmer until reduced by half, about 20 minutes; remove from heat. Stir in jelly, return to a simmer and thicken to taste, whisking a small amount of dissolved cornstarch constantly over medium heat.

Pre-heat oven to 425F. Pour 1 T. melted butter or olive oil on game hens, season with salt and pepper and put in a roasting pan. Place in pre-heated oven for 10 minutes or until starting to brown. Reduce oven to 350F and baste with prepared sauce every 5-7 minutes for the next 30 minutes. Remove from oven, drain pan of fat and deglaze pan with a little stock or wine and add to the sauce. Place game hens on heated platter with a ladle of the sauce and the remaining sauce on the side. Serve with cooked red blend and wild rice (or couscous).

 

Grilled Chicken Burgers

Ingredients

  • 1 1/2 lbs. skinless, boneless chicken breasts
  • 1/4 C. heavy cream
  • salt and fresh ground pepper
  • 4 t. finely chopped tarragon
  • 2/3 C. fine fresh breadcrumbs
  • 1/3 C. butter
  • 1 1/3 t. finely chopped parsley
  • 1/8 t. hot pepper sauce (if you like it spicy)

Preparation

Trim the breasts to remove all the nerve fibers, cartilage, etc. Cut the chicken into small cubes. Place the chicken in a food processor and grind coarsely. Gradually add the cream, blending briefly. DO NOT OVERBLEND, The mixture should not be pasty. Scrape the chicken into a mixing bowl. Add salt, pepper, tarragon and breadcrumbs, beating rapidly with a wooden spoon.

Divide the mixture evenly into 12 portions. Using dampened hands, shape the portions into flat, round patties. Chill thoroughly until ready to cook. Over a high heat, brush the surface of your grill evenly with a little oil. Grill the patties for about 4 minutes. Carefully turn with a spatula and cook about 4 more minutes. Heat the butter to a near simmer. Stir in lemon juice, parsley and hot pepper sauce and pour over the patties. Serve immediately.