Chicken and a movie / Judy

We recently saw the new DVD of the movie, "Bottle Shock." I loved it! It's about the time in 1976 when there was a blind taste test in France between French wines and California wines from Napa Valley. It's a great true story but the best part is that it's filmed in Napa Valley which looks just like HERE. The scenery and the light and the whole thing is gorgeous and so much fun to watch because it looks so familiar. And like I said, the story is also intriguing. I recommend it, with the caveat that there is some crude stuff in it.

And now I was inspired by MaryRuth's recipe for a good chicken dish so here are a couple of my own. This first one came about when Lloyd and I went for lunch at the Fat Cat cafe. With the fries they brought a bottle of malt vinegar and this recipe was on the back of it. It has a Caribbean taste--something a little different:

PEACHY CHICKEN

1. Drain 1 large can of sliced peaches, reserve juice.

2. Brown boneless, skinless chicken pieces in 1 Tbsp. oil.

3. Combine peach juice, 1/4 cup frozen orange juice (thawed), 1/4 cup malt vinegar, 1 Tbsp. brown sugar, 1 tsp.  basil, 1/2 tsp. salt, 1/4 tsp. each ground cloves and cinnamon, 1/8 tsp. pepper and pour over chicken.

4. Cover, simmer for 30 min.

5. Add peaches, heat through.

6. Combine 2 Tbsp.  each cornstarch and water, stir into pan. Heat, stirring till thickened.

7. Serve over rice.

CROCK POT ASIAN CHICKEN

1. In skillet, heat 1 Tbsp. oil, add boneless, skinless chicken pieces and brown on both sides.

2. Tranfer the chicken to crockpot and add: 1/2 cup soy sauce, 1/2 cup brown sugar, 1/4 cup ketchup, 2 tsp. fresh grated ginger. Stir thoroughly.

3. Cover, cook on low for 5-6 hours or on high for 2-3 hours. In the middle of cooking, stir to coat the chicken. When done, remove chicken and reserve 1/4 cup cooking liquid. Combine this with 1/2 cup Hoisin sauce, and 1 Tbsp. lime juice and drizzle over chicken. 

4. Optional: sprinkle with sesame seeds and green onions.

5. Serve over rice.