"In our menus for the week, we'll include dishes that taste fabulous and are impressive in their presentation.  Each recipe offers its own story, is extremely easy to prepare(except Friday's "Special," of course) with a cooking time of approximately 30 minutes  These two dishes are delightful together and you may complement them with your favorite vegetable dish and soft French bread or rolls. Yes, the recipes have French roots ...but not every dish will have wine as an ingredient. So, speaking of wine, pour yourself a glass, and let's get started"



Chicken in Red Wine Vinegar Sauce
This divine dish from Lyon is only one of the many chicken dishes from different parts of France we will prepare. Don't be put off by the title of the recipe, because you most probably will declare this dish to be your favorite!

Makes 6 servings

Ingredients:

3 Tb extra-virgin olive oil
1 Tb unsalted butter
1 whole chicken (about 4 pounds) cut into 10 pieces -- you could use all breasts or all leg portions if you prefer)
Sea salt and freshly ground black pepper to taste
4 shallots, finely chopped
1 cup top quality red wine vinegar
1 cup creme fraiche or heavy cream, preferably not ultra-pasteurized
Finely chopped fresh (flat-leaf) parsley for garnish

Procedure:

Mix salt and pepper together in a small bowl.

Heat the oil and melt the butter in a deep-sided 12-inch saute pan over medium-high heat. (If your pan isn't large enough to hold all the chicken in a single layer, use 2 smaller pans, and put half the chicken, oil, and butter in each one.)

Rub the chicken pieces with the salt and pepper mixture. When the oil is hot but not smoking, use tongs to add the chicken, skin side down. Brown on both sides until the skin becomes beautifully golden brown and the chicken is thoroughly cooked, about 12 minutes on each side.

Remove the chicken to a serving platter and cover loosely with aluminum foil to keep warm. Pour off about one-half the fat in the pan. Add the shallots to the remaining oil and brown over medium high heat.

Slowly add the vinegar to the skillet and boil until reduced by half. (The fumes will definitely clear your sinuses -- great for a cold!!). Add the creme frache and cook until the mixture is well blended and has turned a nutty brown color, about 5 minutes. Return the chicken to the pan to coat thoroughly and heat briefly in the sauce.

Return to the platter, garnish with parsley, and serve immediately. If there is extra sauce, pass it in a small bowl.

Cook's Tips:

1.Be sure the vinegar has boiled down enough before you add the creme fraiche or you'll end up with a beige, watery sauce.

2. Brown Chinese vinegar makes a tasty substitution for the red wine vinegar.

Pork Chops in Red Wine Vinegar Sauce: can be made by following the above steps. Unless your chops are very thick, they will not take quite as long to cook as the chicken!

Garlic Mashed Potatoes
I think mashed potatoes is most American's (and maybe European's) favorite side dish. There are very few main courses I can think of that can't be "helped" by a succulent serving of soft, fluffy mashed potatoes. You can roast the garlic if you want, before tossing the sweet cooked morsels in with the spuds.

Makes 4 to 6 servings

Ingredients:

6 fairly large russet potatoes
6 large cloves garlic
6 Tb unsalted butter
Sea salt and freshly ground white pepper to taste
3/4 cup warmed light cream

Peel the potatoes and garlic and place in a large saucepan of boiling water. Boil about 25 to 30 minutes or until tender. Drain, then return to empty pot.

Place over medium heat, tossing and stirring the potatoes to expel all moisture, about 1 to 2 minutes.

Mash the potatoes and garlic with a potato masher (or use the paddle in your food processor). When free of lumps, add butter, salt and pepper. Continue mashing until well mixed.

Mixing vigorously with a heavy whisk, add the warmed cream. The longer the potatoes are mixed, the fluffier they will be. Serve immediately, with extra pepper and butter, if desired.

Cook's Tips:

1. You can make a much lower fat version that is still incredibly delicious, by substituting chicken stock or the water the potatoes were cooked in for the cream. You CAN omit the butter altogether.

2. Before cooking with the potatoes, cut each garlic clove in half lengthwise. If there is a green sprout present, use your thumbnail to remove it. [This is the part of the garlic that makes it bitter!]