9224 Route 414
Lodi, NY 14860-9641

1999 Semi-Dry Riesling
Chicken Curry with Apricots

Serves 4

Lamoreaux Landing's 1999 Semi-Dry Riesling works very well alongside this quickly prepared chicken curry with apricots. The wine's bright fruit and floral accents complement the aromas of curry, ginger, and garlic, while its slight sweetness brings out the apricots' many fruit flavors. Chicken breast would also taste fine in this recipe, with a shorter cooking time, but the thigh meat’s richer flavor works best with this wine.

1/2 cup dried apricots, chopped
1 cup Lamoreaux Landing Wine Cellars 1999 Semi-Dry Riesling
2 tbsp. canola or other neutral oil
2-1/2 lbs. chicken thighs, boneless and skinless, cut in 1-inch pieces
1 large onion, sliced
1 red sweet pepper, in matchsticks
1 long green Italian pepper, seeded and sliced into 1/4 inch half-moons
1 tbsp. ginger, minced
2 large cloves of garlic, minced
1 tbsp. curry powder
1/2 lemon, juice and minced zest
2 bay leaves
pinch of cayenne pepper, or more to taste
salt and pepper to taste
1 can (14-1/2 oz.) low-salt chicken broth

Soak apricots in wine for an hour or longer before proceeding; drain; reserve wine.

Place a nonstick skillet over high heat, add oil, and when it is hot but not smoking, add chicken. Brown the meat for several minutes, then remove it with a slotted spoon to a bowl. Lower heat to medium-high. In the remaining oil, sauté the onions and peppers until soft, add ginger and garlic, and sauté for one minute; add curry powder and stir for one minute. Add lemon juice and zest, bay leaves, cayenne, salt and pepper, broth, and reserved wine. Bring to a boil over medium heat, add apricots and chicken with any collected juices, and simmer for 15-20 minutes, until chicken is done. Remove bay leaves. Taste and adjust salt. Serve this curry with lots of steamed rice, a cucumber salad with lemon dressing and a touch of sugar, some plain yogurt, and Lamoreaux Landing Wine Cellars 1999 Semi-Dry Riesling. Grady Wells is a writer and radio producer living in Ithaca, N.Y.

Mix all ingredients except tomato paste and marinate beef 8 hours or overnight, bring daube to a boil in a heavy pot, then simmer covered for three or more hours, until the beef is cooked through. Drain beef, defat liquid, add 1/4 cup tomato paste, and boil sauce until thickened. Add beef and heat gently; taste for seasonings.

Roast Vegetables:

4 large parsnips, peeled, cut into bite-size pieces
6 large carrots, peeled, cut into bite-size pieces
4 large onions, peeled, cut into four wedges each
12 large mushrooms, trimmed and cleaned 12 large garlic cloves, peeled
Olive oil, salt, pepper to taste

One hour before stew is done, pre-heat oven to 400 degrees. Toss vegetables with oil and seasonings. Roast parsnips, carrots, onions, and 6 garlic cloves in a shallow pan for 45 minutes to an hour, stirring frequently, until well browned. Roast mushrooms separately with remaining garlic for 30 minutes, stirring often.

Divide vegetables into bowls and top with meat and sauce. Serve with sourdough bread, a simple salad, and Lamoreaux Landing Wine Cellars 1998 Cabernet Franc.

Grady Wells is a writer and radio producer living in Ithaca, N.Y.

back to list of recipes