Certain things signal the start of winter, a new coat, flanelette sheets being put on the bed, the heater on and slow cooked one bowl braises and stews. Today was cold and I wanted to get dinner on early so the family could enjoy a slower cooked braise tonight, this braised chicken really hit the spot.
It’s really such an easy dish with a handful of ingredients.
Chicken Braised In White Wine And Garlic
4 chicken thighs, 4 chicken legs, a bulb of garlic, extra virgin olive oil, 2 cups dry white wine, 6 large fresh thyme sprigs.
Sprinkle chicken with salt and pepper. Lightly smash garlic cloves with the side of a cooks knife just to flatten slightly, leaving peel attached and cloves as whole as possible.
Heat olive oil in a heavy pan over medium high heat. Add chicken and cook until brown on all sides (you may have to do this in batches). Transfer to a plate. Add more olive oil and garlic to the pan, stir until lightly brown, add wine and thyme and bring to the boil. Return chicken to the pan, reduce heat to medium low and simmer until the chicken is cooked through and chicken is tender (about 40 minutes), baste occasionally. If the sauce isn’t thick enough you can take the chicken out and keep reducing the sauce until it’s the desired consistency. Present chicken on a platter, spoon garlic cloves around and pour sauce over. Serve with mashed potatoes.
Have you been to Williams Sonoma in Chadstone yet? They’re a high end American retailer selling gourmet foods, kitchenwares, housewares, furniture, linens, soaps and specialty foods. The styling in store is beautiful and I challenge you to not covet one of everything! It’s the perfect store to have a browse and they have lots of goodies for Mother’s Day your Mother will love. My favourite are the Bundt tins, I’ve wanted one for a few years now especially the one with the swirly curves, it looks so impressive you only have to decorate it with a sprinkle of icing sugar or a drizzle of icing.
Now that our weather is so cool, I’m going to look into buying a slow cooker, so easy to put all the ingredients in there and then forget about it until dinner time.
Cake mixes to make your life super easy, I’ve sampled the Meyer Lemon Pound Cake mix in store and it was moist with a tangy lemon flavour. Looking forward to trying the Devil’s Food Cake next.
A couple of weeks ago I attended a Mother’s Day Brunch Cooking Event in store. The lovely and talented Susie from Texas showed us how to make some dishes from the Williams Sonoma Breakfast Comforts cookbook, Texas Migas and Corn Waffles as well as some of her own dishes Maple Syrup Bacon, Petite Vanilla Scones and Coffee Bonbons. Susie ran her own bakery in the US and had lots of knowledge to share.
It was very exciting to be welcomed with some scrumptious and beautifully presented cheese platters and lovely drinks, it got the class off to a fun start. Find out about upcoming events by signing up to their mailing list in store.
I love the marble and slate range in store it’s definitely worth checking out, the marble handle cheese knives are a favourite.
Have you made waffles before? I haven’t, I know they’re big in America and more and more people in Australia are making them now. They’d be a nice change from pancakes and you can top them with different poached or fresh fruit, scrambled eggs, yoghurt or even whipped cream if you want to be indulgent on Mother’s Day. This belgian style waffle mix makes a crispy waffle that’s fluffy and light inside.
Susie used one of these Breville Waffle Makers at the class and the waffles turned out perfectly. Making them was a breeze and very easy to clean.
Brushing maple syrup on the bacon and checking if the waffles are done.
These lettered cups would be a lovely gift, curling up by the heater with a mug of tea or soup is always a nice thing to do.
These Autumn wooden platters would make a unique gift, they’re so pretty.
This Friday 8th May, I’m taking over Williams Sonoma Chadstone Instagram account for three days. I’m very excited to show you how I’ll be celebrating Mother’s Day. If you don’t already, follow me on Instagram at @farmhousehome and Williams Sonoma Chadstone at @williamssonomachadstone. Look forward to connecting with you there.
Disclosure: I was gifted Williams Sonoma products but as usual all opinions are my own.
When I was in Sydney last week and the rain was hammering down, the food I craved the most was pie. The weather was so cold , the rain and wind so severe that comfort food was the only thing left. I knew just the place to satisfy my craving – Flour and Stone in Woolloomooloo. I was determined to visit as last time I was in Sydney they were closed. It was with this in mind that I braved the walk from George Street in the centre of the city to Riley Street. By the time I got there I was soaked and looked like a drowned rat. After sitting down and drying myself off I ordered a Slow Braised Lamb, Potato and Rosemary pie and a Pannacotta Lamington and watched the rain pelt down outside. The lamb pie was tender and creamy with the potato encased in light and flaky pastry. The lamington was moist and filled with a wonderful jam that tasted homemade. I could taste pannacotta but couldn’t work out where it was in the cake. I have since read they poke holes in the cake and pour a pannacotta mixture over it so it’s infused through. Hmmm one of the best lamingtons I’ve tasted.
Now you can see where my inspiration came from for this Autumn Meat Pie. I’ve wanted to make a pie and decorate it with leaves for a while. I was so happy when I hunted down a Rose Leaf Plunger Cutter from The General Trader for $5.50 for a set of three different sized cutters, as elsewhere they were quite expensive. It’s worth taking the time to press the leave out as it looks so lovely when the pie comes out of the oven. Enjoy being creative.
Preheat oven to 160ºC . Heat half the oil in a frying pan over moderately high heat. Add onion, carrot, celery and garlic, cook for 5 minutes or until tender. Transfer to a 2 litre oven proof dish.
Combine beef and flour in a plastic food bag. Shake until beef is coated in flour. Heat remaining oil in frying plan over moderately high heat. Cook and turn beef in batches for 3 minutes or until browned. Add beef to dish, stir to combine.
Add passata, the water and crumbled stock cube to pan, bring to the boil. Pour sauce over beef. Bake covered stirring occasionally for 1 ½ hours or until tender. Stand for 15 minutes.
Increase oven temperature to 220ºc. Spoon beef mixture into a 2 litre pie plate. Brush edge of pie plate with egg. Top with puff pastry. Trim edges. Brush edge of pastry with egg. Cut leaf shapes from shortcrust to decorate, brush with egg. Bake for 15 minutes or until pastry is puffed and golden.
Recipe from recipes + magazine. Follow them here on Facebook.