GRILLED POUSSIN WITH TARRAGON AND GRAPES

Assemble these supplies:

• 1 x 450 g (1 lb ) poussin
• 1 teaspoon oil
• 1 teaspoon lemon juice
• 200 ml (7 fl oz) chicken stock
• 1/2 teaspoon dried tarragon
• 1 tablespoon double or whipping cream
• 50 g(2 oz) seedless green grapes
• salt
• freshly ground black pepper

To garnish:

• fresh tarragon

Preparation time: 5 minutes
Cooking time: 25 minutes

This is best made in a small meat tin or ovenproof gratin dish that will fit under the grill.

Steps in preparation: 

1. Cut the poussin down the backbone and flatten out. Keep the poussin flat by pushing 2 skewers through from leg to leg and wing to wing.
2. Place in the tin or dish, brush with the oil and sprinkle with the lemon juice. Pour the stock around the poussin and add the dried tarragon.
3. Place under a preheated hot grill for about 20 minutes, turning frequently.
4. When cooked, remove the poussin and keep warm. Strain the remaining juices into a small saucepan. (There should be about 3 tablespoons remaining. If there is more, reduce over heat until 3 tablespoons remain.)
5. Add the cream, grapes and salt and pepper to the pan and bring to the boil.
6. To serve, remove the skewers from the poussin, pour the sauce over and garnish with the fresh tarragon.

BREAST OF TURKEY WITH LEMON, ROSEMARY AND SPRING ONION

Assemble these supplies:

• 1 teaspoon flour
• salt
• freshly ground black pepper
• 1 x 175 g (6 oz) turkey breast fillet, sliced
• 15 g( 1/2 oz) butter
• 2 spring onions, chopped
• 1/2 teaspoon dried rosemary
• 85 ml (3 fl oz) chicken stock
• 1 teaspoon lemon juice
• 2 lemon slices

To garnish:

• sprig of rosemary

Preparation time: 5 minutes
Cooking time: 10 minutes

Steps in preparation: 

1. Combine flour, salt and pepper and coat the turkey slices with it. Melt the butter in a frying pan, add the turkey slices and cook for 2-3 minutes each side.
2. Add the remaining ingredients, bring to the boil and simmer uncovered until the mixture becomes syrupy. 
3. Place the turkey on a warmed plate, top with the lemon slices and pour the sauce over the top. Garnish and serve.

LAMB CHOP PARCELS WITH APRICOTS AND SESAME SEEDS

Assemble these supplies:

• 2 x 50-75 g (2-3 oz) lamb chops, trimmed of fat
• salt
• freshly ground black pepper
• 4 canned unsweetened apricot halves
• 50 ml (2 fl oz) apricot juice from can
• 1 teaspoon cornflour
• 1 teaspoon sesame seeds

To garnish:

• flat-leaved parsley

To serve:

• long-grain rice, cooked (optional)

Preparation time: 5 minutes
Cooking time: 30 minutes
Oven: 200°C, 400°F, Gas Mark 6

Steps in preparation: 

1. Place a large piece of foil on a baking sheet, place the lamb chops on the foil and season with salt and pepper.
2. Put 2 apricot halves on top of each chop.
3. Combine the apricot juice and cornflour and pour over the chops. Fold the foil around the chops to make a well- sealed parcel. Bake in a preheated oven for 30 minutes.
4. Transfer the chops and apricots to a warmed plate, pour the sauce over and sprinkle with the sesame seeds. Garnish with flat-leaved parsley and serve with plain boiled rice, if desired.

Sautéed Chicken with Tart Green Grapes

Since most grapes in American markets have been picked for eating, not cooking, you may have to search for really tart grapes. Be sure to taste them before buying. If the grapes you find are not tart enough, add a few drops of lemon juice to the dish just before you serve it; the sauce must not taste sweet if it is to be authentic.

Assemble these supplies:

• 2 cups chicken broth
• 3-pound chicken, cut into 4 or 8 pieces
• Salt and freshly ground black pepper
• 1 1/2 cups seedless tart green grapes (about 3/4 pound)
• 3 tablespoons butter
• 8 plump cloves garlic, unpeeled
• 3 tablespoons dry white wine
• 2 teaspoons chopped fresh parsley

Steps in preparation:

1. In saucepan, simmer chicken broth until it is reduced to 2/3 cup.
2. Set aside.
3. While broth is simmering, cut away and discard any excess fat from chicken quarters.
4. Rub chicken with salt and pepper and set aside.
5. Puree 1 cup of the grapes in blender or food processor for 20 seconds.
6. Rub puree through strainer, using back of wooden spoon to press some of pulp through.
7. You should have about 1/4 cup green-grape juice. Discard pureed pulp.
8. In large deep nonaluminum skillet, heat 2 tablespoons of the butter over high heat. Add chicken pieces, skin side down, and unpeeled garlic cloves. Brown chicken pieces 1 minute on each side.
9. Shake pan often to keep chicken pieces and garlic from sticking.
10. Lower heat, cover pan tightly, and cook 10 minutes.
11. Uncover pan, tilt it, and degrease juices.
12. Turn chicken with tongs and add white wine to pan. Cover and cook over low heat 10 minutes longer.
13. Uncover pan and add 3 tablespoons of the grape juice.
14. Cover again quickly so chicken pieces absorb all aroma and flavor.
15. Cook chicken about 7 minutes more.
16. Test breast pieces for doneness and remove them from skillet.
17. Cover them lightly to keep warm and moist.
18. Add 1/2 cup of the reduced chicken stock to skillet.
19. Continue to cook leg pieces and garlic, uncovered, 5 minutes more, or until done. There should be about 1/4 cup of juice in skillet.
20. Return breast pieces to pan.
21. Turn chicken and garlic cloves in syrupy pan juices in order to glaze them. Remove chicken from skillet.
22. Cover and keep warm in oven while you make sauce.
23. Raise heat and add the remaining chicken stock, the remaining 1 tablespoon of butter, the remaining juice, and the remaining 1/2 cup grapes.
24. Swirl over heat to combine.
25. Remove from heat and season with salt and pepper.
26. Arrange chicken, garlic, and grapes on serving plat­ter.
27. Spoon sauce over them. Sprinkle with parsley.

Sautéed Chicken Breasts Stuffed with Persian Rice

Assemble these supplies:


The stuffing:

• 1/4 cup golden raisins
• 2 tablespoons Madeira
• 1/2 cup long-grain white rice
• 2/3 cup water
• 4 tablespoons butter
• 4 ounces chopped pecans
• 1/3 cup minced shallots
• 6 strips orange peel, finely julienned
• 1/4 teaspoon salt
• Freshly ground white pepper
• Freshly grated nutmeg
• 1 yolk from large egg
• The chicken:
• 2 whole unskinned boneless chicken breasts
• 2 teaspoons butter
• 2 teaspoons olive oil
• Orange butter sauce

Steps in preparation:

1. Soak raisins in Madeira in bowl.
2. Bring rice, water, and 1 tablespoon of the butter to a boil in heavy saucepan. 
3. Stir, scraping pan so rice does not stick.
4. Reduce heat to low, cover, and cook 20 minutes, or until rice is just tender.
5. Stir once during this time, scrap­ing sides of saucepan.
6. Add 2 tablespoons additional water if rice is too hard.
7. Remove from heat and set aside.
8. Melt 3 tablespoons of the butter in medium-size skillet.
9. Add chopped pecans and toss until lightly browned.
10. Add minced shallots and sauté until barely soft but not brown.
11. Add raisins with Madeira and orange peel and stir to mix well.
12. Remove from heat and add mixture to rice.
13. Stir well. Season to taste with salt, white pepper, and nutmeg. Cool.
14. When mixture is cool, stir in egg yolk. Set aside, covered.
15. With knife, trim and discard fat, sinew, and cartilage from chicken breasts, keeping skin intact.
16. To form pockets for stuffing, gently separate skin from flesh with your fingers where breastbone was, keeping skin and flesh intact around remaining edges.
17. If neces­sary, use knife to cut out tissue where skin and meat are attached along center of each breast.
18. Do not split breasts.
19. Fill pockets with rice stuffing.
20. Smooth skin over rice so it is completely covered, and pull skin down around filling, tucking edges under flesh of breast.
21. Use metal skewers, if necessary, to keep skin attached.
22. Melt butter in large skillet and add oil.
23. Add breasts, stuffed side up, and sear over high heat 2 minutes.
24. Turn and sear 2 more minutes.
25. Holding each breast between 2 spatulas, tilt, and sear any raw edges.
26. Over moderate heat, sauté breasts, stuffed side up, 10 to 12 minutes.
27. Turn and cook 5 minutes.
28. Remove chicken to platter.
29. Cut each breast in half and serve with orange butter sauce.

Orange Butter Sauce

• 2 tablespoons minced shallots
• 1/3 cup orange juice
• 1 1/2 tablespoons white wine vinegar
• 1 tablespoon dry white wine
• 5 tablespoons frozen, salted butter
• 2 strips orange peel, finely julienned Salt and freshly ground white pepper 
• Freshly grated nutmeg

Combine shallots, orange juice, vinegar, and wine in nonaluminum saucepan. Reduce until about 2 teaspoons of liquid remain with shallots.Over very low heat, carefully whisk in frozen butter, 1 tablespoon at a time, until all is melted. The sauce should look opaque. Do not overheat or butter will separate. Remove from heat.
Stir in julienned orange peel and season to taste with salt, white pepper, and nutmeg.

Chicken Breasts Stuffed with Cheese

Assemble these supplies:

The stuffing:

• 2 tablespoons butter
• 1/4 cup chopped onions
• 2 teaspoons minced garlic
• Peel of 2 medium-size lemons, finely julienned 
• 1/3 cup ricotta cheese 2 tablespoons freshly grated 
• Parmesan cheese 
• 1 1/2 tablespoons minced fresh marjoram,or 1 1/2 teaspoons dried 
• 2 teaspoons minced fresh thyme, or 1/2 teaspoon dried 
• Freshly ground white pepper
• Salt
• Freshly grated nutmeg
• 1 egg yolk from large egg

The chicken:

• 2 whole unskinned boneless chicken breasts 
• 2 teaspoons butter
• 2 teaspoons olive oil
• 4 tablespoons freshly grated 
• Parmesan cheese

 Steps in preparation:

1. In saucepan, melt butter and sauté onion until soft but not brown.
2. Add garlic and lemon peel and mix quickly. 
3. Transfer to bowl and cool.
4. Put ricotta cheese, 2 tablespoons Parmesan cheese, herbs, and seasonings in another bowl and mix well. 
5. Add egg yolk and garlic mixture and mix until well blended. 
6. Cover and refrigerate.
7. With sharp knife, trim and discard fat, sinew, and car­tilage from chicken breasts, keeping skin intact.
8. To form pockets for stuffing, gently separate skin from flesh with your fingers where breastbone was, keeping skin and flesh intact around remaining edges. 
9. If neces­sary, use knife to cut out tissue where skin and meat are attached along center of each breast.
10. Fill pockets with cheese stuffing.
11. Smooth skin over filling so it is completely covered, and pull skin down around filling, tucking all edges under flesh of breasts. 
12. Use metal skewers, if necessary, to keep skin attached.
13. Melt butter in skillet and add oil.
14. Add breasts, stuffed side up, and sear over high heat 2 minutes.
15.  Turn and sear 1 to 2 minutes.
16. Holding each breast between 2 spatulas, tilt, and sear any raw edges.
17. Over moderate heat, sauté breasts, stuffed side up, 15 minutes.
18. Meanwhile, place broiler pan 3 inches from heat source and turn broiler on.
19. Remove skillet from heat and sprinkle Parmesan cheese on top of each chicken breast. 
20. Press cheese down with spatula.
21. Transfer to broiler and broil about 5 minutes, or until cheese topping is light golden brown.
22. To serve, remove skewers, if used, and cut each breast in half.

Chicken Breasts Stuffed with Pâté

Assemble these supplies:

The stuffing:

• 6 ounces ground pork
• 4 ounces ground veal
• 2 ounces prosciutto, minced
• 3 tablespoons minced shallots
• 1 tablespoon finely chopped fresh parsley
• 1/4 teaspoon minced garlic
• 2 teaspoons brandy or Cognac
• Pinch of ground allspice
• 1 teaspoon minced fresh thyme, or 1/2 teaspoon dried
• 1/3 teaspoon salt
• Freshly ground white pepper
• 1 large egg, well beaten

The chicken:

• 2 whole unskinned boneless chicken breasts
• 2 teaspoons unsalted butter
• 2 teaspoons olive oil
• Sauce supreme (see following recipe)

Steps in preparation:

1. In large bowl, combine all ingredients for pâté stuffing.
2. Mix ingredients well, cover, and let flavors blend.
3. With knife, trim and discard fat, sinew, and cartilage from chicken breasts, keeping skin intact.
4. To form pockets for stuffing, gently separate skin from flesh with your fingers where breastbone was, keeping skin and flesh intact around remaining edges.
5. If neces­sary, use knife to cut out tissue where skin and meat are attached along center of each breast.
6. Fill pockets with pâté mixture.
7. Smooth skin over filling so it is completely covered, and pull skin down around filling, tucking all edges under flesh of breasts. Use metal skewers, if necessary, to keep skins attached.
8. Turn oven to 375 degrees.
9. Heat oil in large skillet and add butter.
10. Place breasts, stuffed side up, in skillet and sear over high heat 2 to 3 minutes. Turn, and sear 1 to 2 minutes more.
11. Holding each breast between 2 spatulas, tilt, and sear any raw edges.
12. Over moderate heat, sauté, stuffed side up, for addi­tional 2 minutes.
13. Remove pan from heat.
14. Transfer chicken to cake rack set on baking pan. Roast 18 to 22 minutes, or until meat thermometer registers 155° degrees.
15. Turn off oven and leave breasts in it.
16. Drain off any fat from skillet and make sauce supreme.
17. Remove skewers, if used, and cut each breast into 1/2 - inch slices.
18. Spoon sauce over each portion.

Sauce Supreme

• 1/4 cup brandy or Cognac
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 11/2 teaspoons lemon juice
• Salt and freshly ground white pepper Freshly grated nutmeg
• 2 tablespoons frozen, salted butter

1. Place skillet used for sautéing breasts over high heat and add brandy. 
2. Deglaze pan by stirring and scraping bottom until liquid is reduced by half.
3. Turn heat to moderate, add broth and heavy cream, and cook—stirring—until reduced by half.
4. Add lemon juice and season with salt, white pepper, and nutmeg. 
5. Remove from heat and whisk in butter.

WHAT TO DRINK

This special dish calls for a white Burgundy—a Meursault or, for a really festive occasion, a Montrachet. A less expensive alternative is to serve a lightly chilled Beau­jolais, which would go well with these robust flavors.

Herbed Wild Rice

Wild rice, like quail, is a special occasion dish—and the two blend deliciously. Technically not a true rice, this nutty-flavored grain is a wild grass seed and is one of many American contributions to world cuisine. Originally har­vested wild by Indians, it grows only in Wisconsin, Min­nesota, a few other northern states, and Canada. Commercial growers now successfully cultivate it, but the crop is always small, and wild rice sells for about 10 dollars a pound. Fortunately, one cup of raw rice (equal to one half pound) yields enough for four. You can find wild rice in most supermarkets and specialty shops. Be sure the pack­age you choose is not a combination of wild rice and regular white rice.

Assemble these supplies:

• 2 tablespoons butter
• 1/4 cup chopped onion
• 1 cup wild rice
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives, or 1 teaspoon freeze-dried
• 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
• 1/2 teaspoon salt
• Freshly ground black pepper
• 21/2 cups water

Steps in preparation:

1. In medium-size saucepan, melt butter over medium- high heat. 
2. Add onion and cook about 2 minutes until soft.
3. Stir in wild rice and mix until coated with butter. 
4. Add parsley, herbs, salt, pepper, and water.
5. Bring mixture to a boil. 
6. Reduce heat to medium-low and cook, covered, 30 to 35 minutes, or until all liquid has been absorbed, and kernels are tender but still have some crunch. 
7. Keep warm until serving time.

Sautéed Quail

Quail, which are all white meat and virtually fat free, are so small that you must allow two per serving. Generally more flavorful than chicken, they cook very fast. Over cooking will spoil their flavor and even their looks, for if they are baked or roasted too long, they fall apart. This recipe calls for sautéing the birds about 20 minutes, an ideal technique, and then coating them with a bourbon- accented cream sauce. Because they are so small, they are hard to eat without using your fingers, particularly for the leg and thigh meat.

Assemble these supplies:

• 8 fresh quail, or 8 frozen quail, thoroughly defrosted Salt and freshly ground black pepper
• 4 tablespoons butter
• 1/2 cup plus 1/3 cup bourbon
• 1/2 cup finely chopped onions
• 2 tablespoons flour
• 1 1/2 cups chicken broth
• Sprigs of parsley (optional)

Steps in preparation:

1. Split quail with poultry shears down their backs, and spread open.
2. Sprinkle lightly with salt and pepper.
3. Taking care not to let it burn, melt butter over high heat in sauté pan.
4. Place quail, flesh side down, in hot butter and sauté 3 minutes.
5. Turn and sauté on other side 3 minutes more, or until both sides are golden.
6. Using poultry shears, cut quail down the backbone.
7. Plunge asparagus into cold water to stop cooking and to set color.
8. Drain and set aside until 5 minutes before serving.
9. Melt butter in skillet. Add asparagus and toss in hot butter.
10. Add chervil and salt. Serve immediately.

Flamed Chicken with Mushrooms

Assemble these supplies:

• 5 tablespoons butter
• 1/4 cup minced shallots
• 1/2 pound fresh mushrooms, sliced
• 1 tablespoon chopped fresh marjoram, or 1 teaspoon dried
• 2 tablespoons chopped fresh chives, or 2 teaspoons freeze-dried
• Salt and freshly ground black pepper
• 1/4 cup dry white wine
• 8 skinless, boneless chicken breast halves
• 1/4 cup brandy
• 2 tablespoons chopped fresh parsley for garnish (optional)

Steps in preparation

1. Melt 3 tablespoons of the butter in skillet large enough to hold chicken in one layer. (It may be necessary to use two skillets to cook chicken.) 
2. Stir in shallots and cook over low heat for about a minute.
3. Add mushrooms and continue cooking for another min­ute. 
4. Stir in herbs, seasonings, and wine. Cook over moder­ately high heat about 3 minutes, or until wine has reduced to an essence.
5. Remove mushroom mixture and set aside on warm plate. 
6. Cover and keep warm.
7. Put chicken between sheets of waxed paper and pound until breasts are about 1/2 inch thick. 
8. Season with salt and pepper.
9. Add the remaining 2 tablespoons butter to skillet over medium-high heat. 
10. When butter is hot, sauté chicken breasts, without crowding pan, 3 to 4 minutes on 1 side until lightly browned. 
11. Reduce heat slightly, turn each breast with tongs, and brown other side—adding more butter if necessary. Place some mushroom mixture on top of each breast and turn off heat.
12. Slightly warm brandy in small saucepan. Standing back, hold a match just above brandy and set it aflame.
13. Pour flaming brandy over chicken. 
14. Shake pan gently until flames have subsided. Remove to platter and garnish with parsley, if desired.

WHAT TO DRINK

A bright, slightly acidic white wine will make a nice coun­terpoint to the rich flavors of this menu. Try an Italian Pinot Grigio or Pinot Bianco from either Friuli or Tren­tino-Alto Adige. Whichever you select, buy enough to use in the sauce as well as at dinner.If you prefer a Mideastern touch, in keeping with the bulgur, brew hot tea with mint leaves and sugar.

Southern Fried Chicken

Assemble these supplies:

• 2- to 2 1/2-pound chicken, cut into serving pieces
• 1/2 cup flour
• 1/3 cup buttermilk
• 1/3 cup lard
• 5 tablespoons butter
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• Lemon wedges and watercress for garnish (optional)

Steps in preparation

1. Rinse chicken pieces and pat dry with paper towels.
2. Put flour in paper bag.
3. Pour buttermilk into medium-size bowl and dip each chicken piece in it to coat. 
4. Place 1 or 2 chicken pieces in bag and shake to coat with flour. 
5. Place coated pieces of chicken on plate. Repeat until all chicken pieces are floured.
6. Melt lard and butter over high heat in frying pan.
7. Meanwhile, sprinkle chicken with salt and pepper.
8. When fat is hot, add thighs and legs, fleshy side down. 
9. Brown about 3 minutes. 
10. When golden, turn them with tongs and brown other sides. 
11. Add chicken breasts to pan. 
12. After about 3 more minutes, turn all chicken pieces. 
13. Add wings to pan.
14. Continue cooking and turning chicken pieces so that they brown evenly. 
15. Cook chicken on as high a temperature as possible. 
16. Reduce temperature to medium-high only if chicken is browning too fast. 
17. It should be done in 20 to 30 minutes from time thighs and legs were placed in pan. 
18. Chicken should be medium brown and the crust very crisp.
19. Spread doubled paper towels on warm serving platter and place chicken on top; then cover chicken with doubled paper towels. Allow chicken to drain 3 to 5 minutes in a warm spot. 
20. Remove towels.
21. Garnish chicken platter with lemon wedges and water­cress, if desired.

Sauté of Chicken with Mushrooms

Assemble these supplies:

• 1 ounce Italian dried mushrooms.
• 1 1/2 cups chicken broth
• 6 to 8 small chicken legs with thighs
• Salt and freshly ground black pepper
• 4 tablespoons butter
• 1 teaspoon vegetable oil
• 2 small yellow onions, cut in half crosswise
• 1 tablespoon flour
• 3/4 cup heavy cream
• Finely minced fresh parsley for garnish (optional)

Steps in preparation:

1. Rinse mushrooms quickly under cold running water.
2. Combine in small saucepan with 1 cup of the chicken broth.
3. Bring to a boil. Reduce heat, cover, and simmer 20 min­utes.
4. Drain mushrooms, reserving liquid; dice them and set aside.
5. Rinse chicken pieces and dry thoroughly with paper towels.
6. Season with salt and pepper.
7. In large heavy skil­let, heat 3 tablespoons of the butter with oil.
8. Sauté chicken on both sides until it is nicely browned.
9. Do not crowd pan.
10. Add onions to skillet and pour in 1/4 cup of the remaining chicken broth.
11. Lower heat and simmer, partially covered, 25 to 30 minutes, turning chicken once. Add some of the mushroom liquid if needed. Be sure not to drown chicken, or it will lose its nice colon
12. When chicken is done, use tongs to remove it from skillet and set it aside on platter.
13. Remove onions with slotted spoon and discard.
14. Skim surface of pan juices of any fat.
15. Add mushrooms and the remaining 1/4 cup chicken broth to skillet.
16. Cook until sauce is reduced to 1/2 cup.
17. Make beurre manie by combining flour with the re­maining 1 tablespoon butter, working it together with your fingers until thoroughly blended.
18. Add cream to reduced sauce.
19. Taste and season carefully with salt and pepper.
20. Whisk in a little beurre manie until sauce is just thick enough to heavily coat spoon.
21. Return chicken to skillet and coat with sauce.
22. Reheat, and serve garnished with parsley, if desired.

Creamy Lemon Pilaf with Lemon-Cream Sauce

Assemble these supplies:

• 2 tablespoons butter
• 11/2 cups long-grain white rice
• 3 cups chicken broth Salt
• Lemon-cream sauce (see following recipe)
• 3 tablespoons freshly grated Parmesan cheese
• 3 tablespoons finely chopped parsley
• Freshly ground black pepper

Steps in preparation:

1. Heat butter in heavy saucepan.
2. Add rice and cook 1 minute, or until rice turns opaque.
3. Add chicken broth and season with salt.
4. Bring to a boil, reduce heat, and simmer, covered, 20 to 25 minutes.
5. Just before serving, add lemon-cream sauce to rice and fold in gently.
6. Add Parmesan cheese and parsley.
7. Taste, and season with salt and pepper. Serve immediately.

Lemon-Cream Sauce

• 1 tablespoon lemon juice
• 1 teaspoon grated lemon peel
• 2 yolks from extra-large eggs 
• 1/4 cup heavy cream

Combine lemon juice, lemon peel, yolks, and cream in small bowl. Whisk until well blended. Reserve for rice.

ADDED TOUCH

For a light, sweet dessert, chill, peel, and thinly slice four oranges. Sprinkle a teaspoon of orange liqueur (Grand Marnier and Triple Sec are both good with oranges) and a teaspoon of confectioners' sugar over each portion.

Basque Sauté of Chicken Breasts

Assemble these supplies:

• 4 skinless, boneless chicken breast halves
• Salt and freshly ground pepper
• 1/2 cup flour
• 2 to 4 tablespoons olive oil
• 2 medium-size zucchini, cut into 11/2-inch matchsticks
• 3/4 pound sweet Italian sausages
• 1 tablespoon butter
• 1/2 teaspoon crushed red
• pepper (optional)
• 1/4 cup dry white wine
• 2 large cloves garlic, thinly sliced
• 1/3 cup chicken broth
• 7-ounce jar roasted peppers, drained and finely sliced
• 1 tablespoon finely chopped fresh parsley

Steps in preparation:

1. Remove fillets from chicken breasts and remove and discard all fat and gristle. 
2. Cut chicken breasts crosswise into 1/2-inch slices. 
3. Season with salt and pepper and dredge lightly in flour. Set aside.
4. Place skillet over high heat. 
5. Add 2 tablespoons olive oil to skillet and, when hot, add zucchini. 
6. Sauté zucchini 3 minutes, or until nicely browned. 
7. Season with salt and pepper, remove with slotted spoon, and reserve.
8. Add sausages and sauté over medium heat until nicely browned on all sides. 
9. Add more oil if needed. 
10. When done, remove sausages and set aside. 
11. Discard all but 1 table­spoon of the fat from skillet.
12. Add butter and hot chili to skillet. 
13. When fat is hot, add chicken slices and sauté them over high heat 2 to 3 min­utes, until browned. 
14. Add wine to skillet, bring to a boil, stir, and reduce for 2 to 3 minutes.
15. Add garlic and broth and simmer chicken, partly cov­ered, 2 to 3 minutes more.
16. Slice sausages crosswise into 1/4-inch slices. 
17. Add sau­sage slices, zucchini, and roasted red peppers to skillet. 
18. Toss with chicken and simmer over low heat 2 to 3 minutes. 
19. Taste for seasoning and sprinkle with chopped parsley.

Cauliflower with Roquefort Vinaigrette

For the hors d'oeuvre, choose the whitest cauliflower you can find, avoiding any spotted or yellowish heads or any with open flower clusters. The recipe calls for a cup of milk to be added to the cooking water with the cauliflower. This keeps the cauliflower white without changing the taste. The oil-cured black olives, which are imported, are not as salty as those packed in salt and brine.

Assemble these supplies:

• 21/2 quarts salted water
• 1 large head cauliflower
• 1 cup milk
• Roquefort vinaigrette (see following recipe)
• 1/4 pound Genoa salami, thinly sliced for garnish (optional)
• 1/2 pound oil-cured black olives for garnish (optional)
• 1 pint cherry tomatoes for garnish (optional)
• Parsley sprigs for garnish (optional)

Steps in preparation:

1. In large covered saucepan, bring 21/2 quarts salted water to a boil.
2. Trim cauliflower. Add cauliflower and milk to boiling water.
3. Cook over medium heat 8 minutes, or until cauliflower is crisp but tender.
4. Test by inserting blade of knife near core end—it should come out easily.
5. Remove and drain cauliflower.
6. Place on round serving platter.
7. Serve with Roquefort vinaigrette and surround with salami, black olives, cherry tomatoes, and parsley as desired.

WHAT TO DRINK

The strong flavors of this menu call for a wine with enough body to support them. Choose a not-too-expensive, white Graves, a California Sauvignon Blanc (sometimes labeled Fume Blanc), or a white Spanish wine from the Rioja region.