|photographs from Art in the Vines, 2011|
Paintings by Anne Garney, Majo, and Kristin Goering
Will you be joining us at
Somerset Ridge Vineyard and Winery
for Art in the Vines 2012?
Big 2 day event!
Saturday, 6/9, 11:00AM to 4:00pm
and Sunday, 6/10, 12 Noon to 4:00pm
The Somerset Ridge Painters will be there as well as part of 25 of Kansas City's finest painters!
Join us for an afternoon in the vines, strolling among the art hanging in the the vineyard, while enjoying the wine, the food, the music...and of course, the beautiful grapevines!
go to www.somersetridge.com
for more information and directions
A 5 ingredient recipe for you!
from Gourmet Magazine, October 2001
perfect for serving with mashed potatoes!
Braised Chicken with Shallots, Garlic, and Balsamic Vinegar
Active time: 40 min Start to finish: 1 1/4 hr
Mashed potatoes are the ideal accompaniment to this dish.
Yield: Makes 4 servings
6 bacon slices (4 oz), cut crosswise into 1/4-inch-wide strips
1 (3 1/2-lb) chicken, cut into 8 serving pieces
1 lb shallots, thinly sliced
1 head garlic, cloves separated and peeled
1/4 cup balsamic vinegar
Cook bacon in a deep 12-inch heavy skillet over moderately low heat, stirring, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet.
While bacon is cooking, pat chicken dry and season with salt and pepper. Brown, beginning with skin sides down, in 2 batches in bacon fat over moderately high heat, turning, about 8 minutes. Transfer chicken as browned with tongs to a plate and pour off all but 2 tablespoons fat from skillet.
Add shallots to skillet and cook over moderately low heat, covered, stirring occasionally, until soft and pale golden, about 10 minutes.
Remove lid and cook shallots, stirring, until deep golden, about 10 minutes more. Add garlic and 1 cup water to skillet and boil, stirring, 1 minute.
Return chicken to skillet, turning pieces to coat, then arrange them skin sides up and gently simmer, covered, until chicken is cooked through and garlic is tender, about 30 minutes.
Transfer chicken with tongs to a serving dish. Add vinegar to sauce and boil, uncovered, mashing garlic with back of a spoon, until slightly thickened. Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon.