February Wine of the Month
February is a month for love and snow and we ABSOLUTELY LOVE drinking our Cabernet Franc Reserve while snowed in! To help you enjoy it we are giving you 10% off all bottles purchased during the month of February. Cabernet Franc is quickly becoming a staple at most Virginia wineries and our 2013 reserve bottling of it is no exception. This wine has big notes of black cherry and white pepper on the nose which is followed by delightful flavors of cassis and velvety tannins on the finish. These characteristics make it pair wonderfully with fried chicken and southern peppered gravy!
Fried Chicken with Southern Peppered Gravy
Ingredients for Chicken:
- 4 boneless chicken breasts, halved and pounded flat
- 1/2 tsp Creole or Cajun seasoning
- 1/2 tsp salt
- 1 cup milk
- cooking oil
- 2 cups self rising flour
- 1/4 tsp black pepper
- 2 large eggs
Ingredients for Gravy:
- 1/4 cup reserved pan drippings
- 1/4 cup seasoned flour
- 1 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
Use a mallet to flatten the chicken breast and season with cajun seasoning, set aside.
Whisk flour, salt and pepper together in a bowl (set 1/4 cup aside for gravy)
Beat 1 cup milk with two eggs for egg wash. Dip the chicken into the seasoned flour, into the egg wash and back into the flour, shaking to remove excess flour.
Heat the cooking oil in cast iron or heavy skillet over medium heat. Cook chicken in batches until browned on bottom. Turn and finish cooking until golden brown.
Remove all oil except for approximately 1/4 cup. Over medium heat add in seasoned flour. Slowly whisk in 1 1/2 cup milk until mixture begins to thicken. Bring to a boil and cook for a few minutes. Season to taste. Serve chicken with gravy on top!