For the Marinade:

• 1 yellow onion
• 1 carrot
• 3 celery ribs
• 2 cloves garlic
• 1 bottle French white wine (Riesling, Sancerre, or rosé)

For the Chicken:

• 1 large whole organic chicken (cut into 8 pieces)
• 3 tablespoons olive oil
• 1/4 cup chopped and blanched lardon
• 1 yellow onion diced
• 1 shallot diced
• 3 carrots large chop
• 1 clove garlic chopped
• 1 bouquet garni
• 1 bay leaf
• 2 cups Homemade chicken stock
• 6 tablespoons salted butter (room temperature)
• 10 large mushrooms
• 1/2 cup chopped flat leaf parsley

Directions:

The Marinade

1. Place the chicken pieces in an extra large bowl.
2. Rough chop the onion, carrot, celery, garlic, add to bowl.
3. Pour entire bottle of wine over the chicken and vegetables.
4. Cover tightly and refrigerate overnight.

The Stew

1. Preheat oven to 325 degrees.
2. Remove chicken from the marinade, pat dry, sprinkle with salt and pepper, set aside.
3. Strain the marinade into a small bowl, reserving both the vegetables and liquid separately.
4. In a large Dutch oven over medium heat, add 3 tablespoons of olive oil, working in batches as not to crowd the pan, sauté chicken pieces for 6 minutes per side until browned.
5. Set chicken aside on large platter.
6. Add the lardons to the pot and lightly brown, add the onion, shallot, carrots, garlic and sauté for 10 minutes.
7. Add the reserved marinade vegetables and sauté for another five minutes.
8. Turn up the heat and sprinkle 3 tablespoons of flour over the vegetables and cook for 3 minutes.
9. Pour in the marinade liquid and bring to a boil, stirring constantly until sauce thickens.
10. Add the chicken broth, bouquet garni, bay leaf, return chicken pieces and any juices that may have collected under the chicken.
11. Sprinkle 1 teaspoon of salt and pepper, cover with lid and transfer to the oven, bake for 1 1/4 hours until chicken is cooked through.
12. Meanwhile, in a large skillet over medium heat, sauté the chopped mushrooms in 3 tablespoons butter until browned. Set aside.
13. Place the Dutch oven onto the stove top.
14. Remove chicken and vegetables, place into a large separate bowl leaving the liquid in the pot.
15. In a small bowl combine the 3 tablespoons of room temperature butter and 3 tablespoons flour into a paste, stir in 3 tablespoons of the liquid from the pot into the butter flour mixture.
16. Turn the heat to medium and whisk flour butter paste into pot stirring continuously for about 5 minutes to thicken the sauce.
17. Place the reserved chicken pieces and vegetables back into the pot, add the mushrooms, stir well to combine, turn heat to low and simmer together for 5 minutes.
18. Salt and pepper to tasteÌý& sprinkle with chopped parsley.
19. Enjoy!

Recipe by Katherine of

Ingredients:
1 bottle red wine* (full-bodied)
2¼ lb / 1 kg stewing beef (chuck, shank, neck etc)
1 onion
3 carrots
7 oz / 200 g smoked bacon
4 juniper berries (optional)
1 clove garlic
1 bay leaf
1 sprig thyme
3¼ fl oz / 100 ml / ½ cup oil
2 tbs / â…› cup flour
Fine salt and freshly ground pepper
Optional: 7 oz / 200 g button mushrooms

Procedure:

THE DAY BEFORE:
• Trim the fat from the meat and cut into pieces measuring around
3 cm/1 in.
• Chop the onions and carrots. Cut the bacon into small pieces.
• Place everything in a large bowl, pour red wine over the vegetables
(optional: add juniper berries), and leave to marinate for around 12 hours
in a cool place.
COOKING:
• Drain and dry the meat.
• Heat the oil in a stewpot and brown the pieces of meat.
• Add salt and pepper.
• Add the solid ingredients from the marinade to the stewpot and reduce
to a medium heat.
• Crush the garlic, add the bay leaf, thyme and sprinkle over the flour.
Mix well.
• Pour over the marinade liquid and bring to a simmer.
• Cover and cook in a preheated oven for approximately 2 hours at 200°C
(400°F, gas 6).
• Serve hot with fresh tagliatelle.
OPTIONAL: When the meat comes out of the oven, you can add lightly
pan-fried mushrooms cut into quarters.

Ingredients:

6 lbs / 2.5kg chicken pieces (thighs, drumsticks, breasts and wings)

1/2 cup / 120g all-purpose flour

1/4 cup / 60g freshly ground (coarsely) black pepper

3 tablespoons kosher salt

4 cups / 1 L vegetable oil

Procedure:

• In a sturdy brown paper or plastic bag, mix the flour, pepper and salt.

• Add the chicken to the mixture, a couple of pieces at a time. Close the bag and shake vigorously to coat. Shake off the excess flour and place the coated chicken in a large dish or on a baking sheet.

• In your ‘Sublime’ cookware, heat the oil over medium, until simmering. Try to maintain the oil at about 350°F/ 180°C for frying.

• Add the chicken pieces to the hot oil and fry over a moderate heat in 3 to 4 batches to not overcrowd.

• Turn the pieces often to ensure even cooking, until the skin turns golden and crispy; about 15 minutes for drumsticks, thighs and wings, and up to 20 minutes for breasts (a thermometer inserted in the thickest portion of chicken should register 165°F/ 75°C). Lower the heat if the chicken gets too dark.

• Transfer the fried chicken to a baking sheet lined with kitchen paper towels and keep in a slightly warm oven while preparing the rest. Season to taste and serve.

SERVINGS: 6

Ingredients:

1 ½ tbsp olive oil

3 lb/ 1 ½ kg beef chuck roast

Freshly ground pepper and salt

2 yellow onions peeled and cut into thick slices

4 garlic cloves, finely chopped

3 cups / 70 cl beef broth

2 tsp Worcestershire sauce

1 ½ tbsp chopped fresh thyme

1 tbsp chopped fresh rosemary

2.5 lb / 1 ¼ kg small Yukon gold potatoes

1 lb / 500 g, about 4 to 5 large carrots cut into 1 inch/ 2 ½ cm pieces

2 tbsp chopped parsley

Ìý

Procedure:

• Preheat the oven to 275°F/ 175 °C.

• In your ‘Sublime’ cookware, heat 1/2 tablespoons olive oil over medium heat and sauté the onion for a couple of minutes. Add the chopped garlic and sauté a little longer. Remove from the pot and reserve.

• Throw the carrots into the same hot pot and toss about a minute to slightly brown them. Reserve with the onions.

• Heat the remaining tablespoon of olive oil over medium-high heat. Pat dry the roast with kitchen paper towel and season all over with salt and pepper.

• Sear the roast for 4 to 5 minutes on each side until browned. Transfer the roast to a dish and reserve.

• Pour the beef broth and Worcestershire into the hot pot. Add the thyme and rosemary, then cook for about 30 seconds, long enough to deglaze the bottom of the pot, scraping up the browned residues.

• Lower the heat. Return the roast to the pot and add enough beef stock to cover the meat halfway. Pour over the onion mixture. Add the carrots and potatoes over the onions, and season with salt and pepper.

• Cover and roast in the oven for 3 hours (4h for a 4 to 5 lb / 2-2.5 kg roast). It is ready when the roasted meat, very tender, falls apart.

• Remove the pot from the oven, sprinkle with fresh parsley, season and serve directly. Or plate the roast with the vegetables and serve with gravy.