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Chicken! (August 18, 2003)


Who doesn't love chicken? It's so versatile and so easy, it's a quick sandwich or gourmet meal – chicken is our best friend in the kitchen.

We've got two wonderful chicken recipes for you from two delightful cookbooks. Each is as different as can be, and each is a great read, and useful to boot! You'll find yourself returning to each one time and again, depending on your mood.

Kraft Kitchens New Classics is a gem of updated retro food, much of it in the "comfort" category, that will turn the least competent kitchen person into a genuine cook! The collection is Kraft's most-requested recipes and, as we mentioned in an earlier column, contains great ideas like Easy Dinner Melts and 15-minute Soft Tacos. One of our favourites is the Stove Top One-Dish Bake, which has it all... speed and simplicity, with a delicious hot meal in minutes.

At the other end of the spectrum is At Blanchard's Table: A Trip to the Beach Cookbook. This is a gorgeous lifestyle book from Bob and Melinda Blanchard, who have found paradise in both Vermont and Anguilla, and share it with the less fortunate still at home! It's a great trip with great food and amazing photographs – a true feast for both eyes and stomach!

On today's menu:

Download these recipes in printable form as an Adobe Acrobat PDF (52 KB)


Pan-Roasted Chicken with Lemon, Olives and Rosemary

The Blanchards comment that Vermont and Tuscany have a lot in common. Rolling hills, ancient farms, green fields, and small towns – of course, in Tuscany the maple trees would be olive trees and the cornfields would be vineyards. Nonetheless, the thoughts inspired us to make this dish, which reminded us of our last visit to Sienna.

The deeply flavoured sauce with this chicken is loaded with character. This seeps into the meat as it simmers and results in an almost stewlike dish. Add even more olives if you like some in every bite.

Serves 4

  • One 3-pound chicken, cut into 8 pieces
  • ½ cup all purpose flour
  • 2 Tbsp olive oil
  • 2 garlic cloves, thinly sliced
  • 2 shallots, thinly sliced
  • 3 cups chicken broth
  • 1 cup dry white wine
  • 1 Tbsp freshly grated lemon peel
  • 3 Tbsp fresh rosemary leaves
  • 1 cup pitted green olives, cut in half
  • Salt and freshly ground black pepper

Dredge the chicken in the flour and set aside. In a large sauté pan, heat the oil over high heat and cook the chicken until crisp and brown, 2 to 3 minutes on each side.

Add the garlic, shallots, broth, wine, lemon peel, and rosemary and bring to a boil. Reduce the heat, cover and simmer for 30 minutes, or until the chicken is cooked though and the sauce has developed some body.

Taste for salt and pepper and serve immediately.

Accompanying wine? Tony recommends...
A medium-bodied Chardonnay from Burgundy, Ontario, BC or New Zealand.


Stove Top One-Dish Chicken Bake

The home economists in the Kraft Kitchens have simplified these recipes so that you can toss almost any combination of ingredients together to get a super result. This quick and tasty chicken dish uses convenient Stove Top Stuffing Mix and a couple of other "at hand" ingredients to turn a chicken breast into a very fine meal indeed! Serve with seasoned brown rice and a green salad, and you'll agree this is a perfect little meal!

Serves 4

  • 1 package (6 oz) or 2 packages (120 g each) Stove Top Stuffing Mix for Chicken
  • ¼ cup butter or margarine, cut up
  • 1½ cups hot water
  • 4 boneless, skinless chicken breast halves (about 1¼ lb)
  • 1 can (10¾ oz) condensed cream of mushroom soup
  • 1/3 cup sour cream or milk
  1. Mix contents of stuffing mix pouch, butter and hot water, set aside. Place chicken in a 9×13-inch baking dish.
  2. Mix soup and sour cream, pour over chicken. Top with stuffing mixture.
  3. Bake at 375°F for 35 minutes or until chicken is cooked through.

Accompanying wine? Tony recommends...
A full-bodied white wine with barrel-ageing. Could be Californian Chardonnay or Sauvignon or Australian Chardonnay or even Chilean.


We wish to thank Random House for permission to publish this material:

Clarkson Potter/Publishers, New York, NY. Member of the Crown Publishing group, a division of Random House, Inc. for At Blanchard's Table: A Trip to the Beach Cookbook, by Melinda Blanchard and Robert Blanchard. Text © 2003 by Melinda Blanchard and Robert Blanchard. Photography by Ben Fink.

Random House Canada for Kraft Kitchens New Classics, © 2003 by Kraft Foods Holdings, Inc.


Happily tested by Helen Hatton and Ron Morris.

Download these recipes in printable form as an Adobe Acrobat PDF (52 KB)




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