Wine Sauce

Ingredients
1 glass of red wine, 1 tablespoon butter, chives or shallots

Preparation:
* Mini placing shallots or onions, wine, salt and pepper to heat until reduced by half
* Strain and reserve the wine all
* Replacing the wine fire and when it begins to herviragregr butter. Stir with a whisk until all the butter dissolves and begins to thicken.

It is ideal for red meat sauce.

Garlic chicken

Ingredient

1 chicken cut into pieces, 1 glass of white wine, 2 cups water, 1 head of garlic, 1/2 glass of brandy, salt, parsley


preparation

* Salt the chicken pieces and bring to a pan to fry on all sides

* Chop the garlic (2 whole leave teeth).
* When the chicken is golden, place the garlic
* It turns from side to side and the liquid media is placed.
* Cook until all the liquid evaporate
* Serve sprinkled with parsley

Serve with mashed potatoes (potato) or golden baked potatoes

Field Fondeu bread and cheese

Ingredients

500 g Emmenthal cheese (yellow or red skin). 200 g of Beaufort (roquefort or blue cheese), 500 g of Comté (I regianito or grating), 1 liter of dry white wine, pepper, 1 whole garlic clove, farm bread (homemade bread) amount needed.

preparation

* Cut the cheese into small cubes previously without bark.
* With the garlic, spread the bottom of the fondue while still cold.
* Place the wine in the fondue, and boil. When it begins to boil add the cheese.
* Stir constantly to make cheeses are completely disarmed.
* Add pepper
* With stick make homemade bread cubes or can be made slice of bread and spread on fondue.

suggestion

The bread of the field may be flavored, for best flavor is achieved.