If you're a fan of the internationally acclaimed PBS television series called Downton Abbey, you are probably going through withdrawals until the fifth season starts up in January (in the United States). To satiate your Downton cravings until the new season begins, you can always relive the past four seasons on DVD and enjoy the food of the era whenever the mood hits.
We like to consider this dish, Chicken in White Zinfandel Sauce, as a cross between Mr. Carson and Mrs. Patmore. Why? Because you always see Mr. Carson with some fine vintage wines and Mrs. Patmore is always preparing one fowl dish or the other. From a historical point, it should be noted that the Abbey's (the real ones of this era) raised all the fowl they consumed.
This is a very simple dish to make at home and rather quick as well.
Ingredients needed to make Chicken in White Zinfandel Sauce (serves 2):
- 4 chicken thighs
- 1 Tbs. olive oil
- 1 Tbs. butter
- 1 sweet onion, thinly sliced
- 1 tsp. celery seeds
- 1 Tbs. marjoram
- 2 cups White Zinfandel
- 2 cups baby carrots
- 1/2 pound green beans
- Remove any excess fat from the chicken thighs (remember, there is a difference between fat and skin).
- Into a large saute pan or skillet over medium heat, add the olive oil and butter and stir until the butter has melted.
- Add the chicken and brown on both sides.
- Into the pan add the onion, celery seeds, marjoram and wine. Bring to a simmer, cover and cook 30 minutes.
- Add the carrots and green beans, cover and cook 10 minutes.
- Remove the chicken to serving plates, surround with the vegetables and spoon the sauce atop.
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."