CHICKEN THIGHS IN SPARKLING WHITE WINE SAUCE, ASHTON STYLE #207

      This recipe is a variation of chicken in two wines or sparkling white wine.  The recipe is rather simple but one that is delicious for lunch or dinner.  I hope you will try it as I believe you will enjoy it!
INGREDIENTS:
     4 to 6 chicken thighs
     2 cups sparkling white wine or 1/2 cup
    of white port and 1/2 cup of pinot grigio
    1 lg onion, peeled, cut in half and thinly
    sliced.
    3 or 4 carrots, peeled, cut into long pieces
    and juliened
    4 or 5 cloves of garlic, peeled, smashed,
    cut in half and smashed again
    3 tbls of large capers
    8 small or fingerling potatos
    1/2 cup of virgin olive oil
    2 tsp of Millers Chicken Base (or equivilent)
    1/2 tsp of white pepper
    1/3 cup of flour mixed with a
    1/4 cup of white sparkling wine
    (optional: tbls of dried parsley)
   
DIRECTIONS:
     1. pour the 1/2 cup of virgin olive oil into a
         large fry pan over moderate hot heat
     2. add the onions and carrots and saute  about 10 minutes
     3. add the garlic and continue sauteing an additional
         10 minutes
     4. add the capers and continue to saute
         an additional 5 minutes and then remove the
         vegetables and set aside
     5. add the thighs and saute about a half an hour turning
         them about every 10 minutes
     6.  add the wine and stir in the flour mixture until
          the sauce is nicely thickened
     7.  this recipe will serve 4 to 6 people
     

FLOUNDER OR SOLE OR WHITEFISH, IN A BEURRE BLANC SAUCE, ASHTON STYLE, #206

     In the movie Julie and Juliet, there is a scene near the begining showing Julia and
Paul having dinner in a restaurant in France. The scene shows Julia being served a
dinner  with sole in a rich butter sauce. The fish is shown in a shallow pan browned in butter. The recipe that I am giving you is a original variation of this dish and I hope you will enjoy it as I did when I made the recipe.
INGREDIENTS:
     2 lbs of flounder or sole or another
     white fleshed fish
     1 1/2 sticks of butter to begin the sauteing
     a beurre blanc sauce (see the recipe below)
     2 tbs capers
     zest of one lemon
     juice of one lemon
     4 cloves of garlic, peeled, smashed,
     cut in half and smashed again

BEURRE BLANC SAUCE
INGREDIENTS:
     3/4 cup of white port wine
     3/4 cup of Pinot Grigio white wine
     3/4 cup of white wine vinegar
     1 tbs of finely minced shallots
     1 lb of of unsalted butter cut into 1 inch
     pieces
     salt to taste
DIRECTIONS FOR THE BEURRE BLANC:
     1.  heat wine, vinegar and shallots in a large
          sauce pan to boiling and stir with a wire
          wisk until liquid is reduced
     2.  lower the temperature and continue to
          stir  until the liquid is about a 1/2 cup
     3. cut 3 sticks of butter into about 1 inch
         pieces
     4. put sauce pan on low heat and begin to
         add the butter one piece at a time and continue
         to wisk until the butter is incorporated into
         the liquid
     5. when all the butter is incorporated you will
         have a smooth white sauce
DIRECTIONS FOR COOKING THE FISH:
     1. filet one side of each fish if you are cooking
          two fish; be very careful
     2. using a large fry pan melt  1 1/2 sticks of butter
         over moderate heat
     3. add the fish filet side down and saute until the
        fish is slightly brown
     4. turn the fish over and saute until the skin side
         is slightly brown
     5. add the beurre blanc sauce on top of the fish
     6. add the capers and garlic on and around the fish
     7. add the lemon juice and zest into the sauce
         and stir into the sauce
     8. each fish should serve two people