Bordeaux Chicken Primavera

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Do you ever have one of those meals where you sit back, after finishing your plate and go “Wow. You’ve really outdone yourself, [insert your name here]?” Well, the other night was one of those meals. In a conscious effort to cook healthier meals for my little family, I’ve been thinking outside the box. I’ve been playing a sneaky game of swapping out healthier ingredients rather than the easier standbys. Some experiments haven’t turned out as well as I’ve hoped, but alas – that’s the joy of experimentation cooking.

Anywhos, back to the tasty nom-ode-deliciousness that we created the other night. Ladies and gents, boys and girls, fur-babies and furbies alike may I present a dish that would be perfect for a special night in (*cough cough VALENTINE’S DAY! cough cough*), our Bordeaux Chicken Primavera.

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This yummy dish can be yours for under an hour of your time. Sure, it’s not one of those meals that’s ready and on the table in 30 minutes, but the extra time is well spent simmering, melding, and being awesome. Guess what… you also get all that awesomeness through osmosis… or digestion. Muwah ha ha ha ha!

A note or two about the recipe:

  • We’re using a delicious, 2012-vintage Bordeaux – specifically the 2012 Les Hauts De Legarde that we received in one of our monthly shipments from Club W – more about them in a later post… You honestly don’t need to get a nice bottle of wine to cook with, but it adds a little bit to the dish – especially if you’re cooking with the same wine that you’ll be using later to enjoy with dinner. BordeauxChickenPrimavera_NerdsAndNomsense-4

  • If you would like to make your dish look “prettier” we suggest blanching your broccoli and carrots. Otherwise the colors will fade a bit during the steaming process. They still taste just as delicious though, so if you’re not too picky on the presentation, stick with the steamer.
  • If you have the option and budget – go for fresh vegetables instead of frozen. As well as either whole wheat or spaghetti squash pasta.
  • This is a great recipe to cook with somebody else helping in the kitchen… like your significant other. Just think: the two of you, a glass of wine, good ole’ Frank Sinatra on the pandorica, and the aroma of a delicious meal being cooked. Sometimes staying in for your dates are just as fun as going out somewhere. And also, plus 10 to romance!

Romantically Delicious... Oh Myy!

Serves: 2 adult portions w/ enough for some seconds.

Ingredients:

  • 4 boneless skinless chicken tenders OR 2 chicken breasts

  • 3 carrots, coined on a diagonal

  • 3 cloves of garlic, finely minced

  • 1/2 onion, sliced thin

  • 1 bell pepper, sliced thin

  • 1/2 head of broccoli (1.5 cups, florretted)

  • 1 cup of tomatoes

  • 1 cup of sliced portabella mushrooms

  • 5 tablespoons of butter

  • 1/3 cup of flour

  • 3 cups of GOOD Bordeaux or white wine

  • Spices:  1/2 tablespoon of white pepper, 1 tablespoon rosemary, 1/2 teaspoon nutmeg, pinch of salt

  • 1/2 c of quality Parmesan cheese + additional for plating / topping

  • 1/2 box of whole wheat linguine.

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Kitchen Gear:

  • Rice Cooker w/ Steamer basket (optional, but very handy)

  • Large skillet

  • Large pot

  • Stirring utensils and a pair of tongs

  • Knife and cutting board

  • Colander

 

Directions:

  1. Fill your rice cooker up halfway with water and remove your steamer basket. And begin boiling water in the pot that you’ll be using for the pasta.

  2. Chop / Slice / Dice all of your appropriate veggies. Keep the mushrooms and onions separate from the carrots, broccoli, and bell pepper.

  3. Go ahead and toss your bell peppers, carrots, and broccoli into the steamer basket and then turn on your steamer.BordeauxChickenPrimavera_NerdsAndNomsense-9

  4. In a large skillet, melt butter on medium heat – then toss in the onions and saute them until translucent. Add in your garlic and cook for 2 minutes, just be careful not to burn the garlic.BordeauxChickenPrimavera_NerdsAndNomsense-2BordeauxChickenPrimavera_NerdsAndNomsense-3

  5. Make a well in the middle of your skillet and sprinkle the flour (about a third at a time) and let it incorporate into the butter, bit by bit. Cook the flour for about 2-3 minutes or until it begins to release a nutty scent and that it no longer tastes… floury. This is the base for your Bordeaux roux, craft it well.BordeauxChickenPrimavera_NerdsAndNomsense-5

  6. Pour in your Bordeaux and stir until the sauce begins to thicken. Toss in your herbs and spices.BordeauxChickenPrimavera_NerdsAndNomsense-7

  7. Carefully lay in your chicken tenders amongst the Bordeaux sauce and cover. Cook for 5 minutes.BordeauxChickenPrimavera_NerdsAndNomsense-8

  8. By now your pot of boiling water should be boiling… hopefully you haven’t been watching it all this time. Go ahead and place your pasta in the water, just don’t burn your phalanges off.

  9. After 5 minutes have passed, go ahead and flip your chicken and then dump your sliced mushrooms into the pan, cover and continue to cook for 10 additional minutes – stirring occasionally.BordeauxChickenPrimavera_NerdsAndNomsense-11BordeauxChickenPrimavera_NerdsAndNomsense-14

  10. Everything should be finished by the time your chicken has finished cooking – so yay on the timing. Go ahead and sprinkle in your Parmesan cheese and stir until melted.BordeauxChickenPrimavera_NerdsAndNomsense-12BordeauxChickenPrimavera_NerdsAndNomsense-13

  11. The plating order: Pasta, veggies, sauce, chicken, and a little sauce to drizzle. Top with a few more veggies and DIG IN! If you want to top it off, AGAIN, go ahead and sprinkle a little more Parmesan cheese on the top. We’re dinning Italian tonight, folks, Parmesan is a must! BordeauxChickenPrimavera_NerdsAndNomsense-19

 

DINNER IS SERVED!

 

Bordeaux Chicken Primavera
 
Prep time
Cook time
Total time
 
Deliciously romantic meal for two - just perfect for those special date nights when you stay in!
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 3
Ingredients
  • 4 boneless skinless chicken tenders OR 2 chicken breasts
  • 3 carrots, coined on a diagonal
  • 3 cloves of garlic, finely minced
  • ½ onion, sliced thin
  • 1 bell pepper, sliced thin
  • ½ head of broccoli (1.5 cups, florretted)
  • 1 cup of tomatoes
  • 1 cup of sliced portabella mushrooms
  • 5 tablespoons of butter
  • ⅓ cup of flour
  • 3 cups of GOOD Bordeaux or white wine
  • Spices: ½ tablespoon of white pepper, 1 tablespoon rosemary, ½ teaspoon nutmeg, pinch of salt
  • ½ c of quality parmesan cheese + additional for plating / topping
  • ½ box of whole wheat linguine.
Instructions
  1. Fill your rice cooker up halfway with water and remove your steamer basket. And begin boiling water in the pot that you’ll be using for the pasta.
  2. Chop / Slice / Dice all of your appropriate veggies. Keep the mushrooms and onions separate from the carrots, broccoli, and bell pepper.
  3. Go ahead and toss your bell peppers, carrots, and broccoli into the steamer basket and then turn on your steamer.
  4. In a large skillet, melt butter on medium heat - then toss in the onions and sautee them until translucent. Add in your garlic and cook for 2 minutes, just be careful not to burn the garlic.
  5. Make a well in the middle of your skillet and sprinkle the flour (about a third at a time) and let it incorporate into the butter, bit by bit. Cook the flour for about 2-3 minutes or until it begins to release a nutty scent and that it no longer tastes... floury. This is the base for your Bordeaux roux, craft it well.
  6. Pour in your bordeaux and stir until the sauce begins to thicken. Toss in your herbs and spices.
  7. Carefully lay in your chicken tenders amongst the bordeaux sauce and cover. Cook for 5 minutes.
  8. By now your pot of boiling water should be boiling... hopefully you haven’t been watching it all this time. Go ahead and place your pasta in the water, just don’t burn your phalanges off.
  9. After 5 minutes have past, go ahead and flip your chicken and then dump your sliced mushrooms into the pan, cover and continue to cook for 10 additional minutes - stirring occasionally.
  10. Everything should be finished by the time your chicken has finished cooking - so yay on the timing.
  11. The plating order: Pasta, veggies, sauce, chicken, and a little sauce to drizzle. Top with a few more veggies and DIG IN!
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This is a dish that will most definitely go on our WILL MAKE AGAIN list. My dearest husband didn’t even talk while he during dinner because he was too busy “mmmmmmmmmmmm”-ing his way through the meal. That is the best compliment I will ever receive. #winning!

We want to know what your go-to romantic meal for two is, so share it with us in the comments below. Do you have any BIG plans for the 14th?

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