Peculiar Pairings

I tend to follow certain trends when searching for recipes. If it contains garlic, sun dried tomatoes, cherry tomatoes, basil, pesto, sauteed onions and chicken breasts or pork chops then I've most likely found it, tried it, tweaked it and remade it. I love those ingredients and don't stray from them often enough. When I first came upon the recipe below of course it sounded like something I'd try. Chicken breasts- check. Cipollini onions- check. But two other ingredients seemed perplexing - apricots and white grape juice? I've braised meats in wine and stock but never white grape juice and certainly not with apricots. The combination proved to be one of the most fantastic meals I've ever had! The fresh herbs and squeeze of lemon nicely cut the butteriness of the onions while the grape juice and apricots add the most delicious flavor to the chicken. While the combination was peculiar it turned out, in fact, to be perfect.
Another unusual pairing that I encountered lately was not necessarily conflicting ingredients but rather an unexpected wine and food combination I'll enjoy much more of in the future. My other blogs recount love affair with guacamole. In the same cook book (a thoughtful birthday gift from my sweet husband) that I found the aforementioned apricot delicacy I also found a recipe for something called "Pico-Guac." Now that is a perfect pair. Pico-de-gallo & guacamole. However, upon making it I realized that what others call Pico-Guac is actually my rather hefty and packing-a-punch, regular guacamole. All the while, the other perfect pair in this instance was the wine. We had plenty of leftover prosecco from our New Year's Bash and while taking on the task of finishing said prosecco, I discovered that the tart, yet slightly-sweet nature of the bubbly libation compliments the spicy and rich nature in guacamole. So go ahead, next time you're treating yourself to Mexican stray from the usual Corona and pop a bottle of the bubbly. Peculiar or not, this pair is indeed perfect, too. Apricot & Cipollini Braised Chicken
Adapted from Rachael Ray's "Big Orange Book"

4 boneless skinless chicken breasts
1 packet garlic & herb marinade
20 cipollini onions, ends trimmed and skins removed
20 apricots, cut into slivers or halves
2.5 cups white grape juice
1 cup chicken stock
2 tablespoons olive oil
Salt & Pepper to taste
1 handful parsley, rough chopped
Lemon wedges for garnish

1. Heat oil in a dutch oven or large deep dish over medium heat. Brown chicken breasts in olive oil, about 2-3 minutes per side.
2. Remove chicken and cover with foil to keep warm and juicy.
3 Add cipollini onions and cook 5-7 minutes until slightly soft in chicken drippings adding more olive oil if necessary.
4. After onions are softened, turn heat to medium-high and deglaze the pan using a large wooden spoon to scrape up drippings. Add white grape juice and apricots.
5. Cook until liquid has reduced in half.
6. Add chicken back into the pan and cover. Cook for an additional 10 minutes until liquid as reduced in half again and chicken is cooked through.


To serve spoon sauce, onions and apricots over the chicken breasts and top with parsley and a squeeze of lemon. Serves 4.

"Pico-Guac"
Adapted from Rachael Ray's "Big Orange Book"

3 avocados, skins removed and rough chopped
1 handful of cilantro, finely chopped
1/2 large red onion, finely chopped
2 jalapenos, seeds removed, finely chopped
1 large garlic clove, minced
2 plum tomatoes, seeded and finely chopped
Juice of 1 lemon
Pinch of salt & pepper
Pinch of cumin

1. Mash all ingredients together in a large mixing bowl.