Posts Tagged ‘Red Wine’

  • 2 pounds Chicken – we used boneless, skinless thighs
  • 1 jar Cookwell & Company Cacciatore Sauce
  • 1 cup medium bodied Red Wine – we used First Timer Red Blend
  • Baker’s Scoop Seasoned Frying Flour
  • Adam’s Reserve Spanish Thyme
  • 1/2 cup Extra Virgin Olive Oil

Mix Flour and Thyme together, add Chicken one piece at a time, and turn to coat evenly with flour.

Heat Olive Oil in Dutch oven or heavy pot over high heat until shimmering, add Chicken and brown all sides, remove to holding plate.

Drain any excess oil from pot, return to heat and add Red Wine, simmer for 2 minutes, add Chicken, turning to coast with wine, simmer for 7 minutes.

Pour Cacciatore Sauce over Chicken and turn Chicken to incorporate Sauce and Chicken together.

Cover and reduce heat to medium, simmer for 5 to 10 minutes or until Chicken is tender.

Serve with Rice or Pasta

  • 2 pounds Roast, cubed
  • 1 container Central Market Organics Beef Broth
  • 1 jar Texas on the Plate Soppin’ Sauce
  • 2 cups Bodacious Red Wine
  • 1 bag Pearl Onions
  • 1 – 16 ounce bag Carrot Chips
  • 1 – 10 ounce bag Baby Bella Mushrooms, sliced

Heat 1/2 cup Olive Oil in Dutch oven or heavy pot over high heat, sear Beef Cubes

Add Bodacious Red Wine and bring to boil, boil for 8 minutes

Add Broth, Soppin’ Sauce, Onions, Carrots and Mushrooms

Bring back to a boil, reduce heat and simmer for 45 minutes

Place in serving dishes

  • 8 ounce package Mascarpone Cheese
  • 1/2 bottle Robert’s Reserve Raspberry Chipotle Sauce
  • 2 tubes Crescent Rolls







Preheat oven to 375 degrees.  Combine Mascarpone and Raspberry Chipotle in mixing bowl until well incorporated.







Line cookie sheet with foil.  Place heaping teaspoon of Cheese Mixture on Crescent piece and roll up.









Bake until golden brown.







Remove from oven and let cool prior to placing on Serving Dish, great with Red Wine!