This month’s column is for the reader who has just gotten home from working all day and then has to face preparing dinner for a room full of unappreciative twits (or appreciative ones if you are lucky).  You know that those blank stares aimed toward you from the dining room are quietly saying, “How soon do we eat? How soon do we eat?”  The Boss absolutely swears by “Twenty Minute Chicken Dishes” by Karen A. Levin (published by Contemporary Books,1991 and available used over the internet).  Every dish (such as the one below) starts with boneless chicken breast or thighs and then takes that basic ingredient into many very tasty directions.  AND, these are truly 20 minute recipes, as opposed to those from certain currently popular cooks, that require a prep cook first.
 
The wine this month is a fruity white from the Finger Lakes region of New York State.  This is the 2006 dry Riesling by Anthony Road Winery on the West side of Seneca Lake.  This wine has a floral nose and citrus and apple character that fills the mouth.  This delightfully crisp wine is a good match and will stand up to the spicier elements of the recipe below.  I paid $13 a bottle for this wine.  If you cannot find this particular wine, I would say to look beyond to other New York State Rieslings and dry Rieslings including Fox Run, Glenora, Lakewood and Hunt Country.  They will not only compliment this recipe; but, also, will match well with your turkey and gravy this Thanksgiving.

Chicken Gumbo

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1 ½ inch pieces
• 4 pieces bacon, diced
• 1 large onion, coarsely chopped
• 2 tbsp flour
• 1 large green pepper, coarsely chopped
• 1 14 to 16 oz can of stewed or Cajun stewed tomatoes
• 1 cup chicken broth
• 2 bay leaves
• 2 to 3 tsp of Cajun or Creole seasoning
• 1 tsp gumbo file’ powder
• around 2 tbsp chopped fresh parsley (optional)

Cook bacon and onion in a large skillet over medium-high heat for 3 minutes (I would spray pan with Pam first).  Sprinkle evenly with flour; cook and stir 1 minute.  Add chicken and green pepper; cook 1 minute stirring constantly.  Add remaining ingredients except file’ and parsley; cover and simmer 8 minutes or until chicken is cooked through and sauce is thickened.  Remove bay leaves.  Stir in file’ powder; then remove from heat.  Ladle into bowls and sprinkle with parsley.  Serve with rice.   Makes 4 servings.

Both file’ and Cajun seasonings are generally available in most supermarkets.  Prepared Cajun/Creole blends vary, but most contain a mixture of thyme, oregano, garlic powder, onion powder, cayenne pepper, and ground white and black pepper.  File’ powder will give the dish an authentic flavor, but if it is unavailable, it may be omitted.

I hope that you will contact me with your comments and favorite wines at   I will be happy to share them with the broader Mensa group.