Malbec and Parmesan Stew

Alright, let's break some rules. Sound good? Here we go, red wine + chicken . . . ooh. Orange and Milk . . . oooh. . . You'll want to start this the night before.

Malbec and Parmesan Stew

Part One:

2 1/2 lbs. of Boneless Skinless Chicken breasts
1 Can of Coke
3 Tbsp of Chili Powder
3 Tbsp Soy Sauce

Rinse and pat dry the chicken and place all ingredients in a container; cover and refrigerate; marinate overnight or at least 4 hours.

Part Two:

Marinated Chicken
3 Tbsp Olive Oil
2 Cups of Chopped Carrots
2 Medium Onions
2 Cups of a good Malbec wine
1 Medium Orange
3 Tbsp Chili Powder
3 Cups Boiling Water

Chop the chicken into about 1 inch cubes and return to marinade while your chop your carrots. Add your olive oil to the pot and drop the chicken in a handful at a time. You'll need your big pot for this one, put it over a medium-hight heat. If it's not all touching the bottom, just remember to stir and flip the pieces. Peel and quarter your onions. Cook your chicken till it's white on all sides. Deglaze the pot with the juice from the orange and add your red wine. Add the onions, carrots, and chili powder. Add your extra water here. Stir well, reduce heat and cover. I let this cook on low, for about an hour.

Part Three:
2 Tbsp. Flour
3 Tbsp. Butter
2 Cups Milk
2 Cups Graded Parmesan

Now, pull all the chicken, onions, and carrots out of the pot and set them aside. Turn the heat back up to medium and slowly add your milk while stirring with a whisk. Keep stirring as you add your flour and butter. Once your butter is melted, you'll need to add your Parmesan. If it doesn't come right into solution, don't worry too much you just want it well mixed. Turn the heat back down to simmer and add the chicken, onions, and carrots back into the soup. Cover and let it alone for at least 45 min. If it's not time to eat for a while you can let the soup rest in a 200 oven, but just be careful not to scorch it, now that it's got milk and cheese in it.

Part Four:
1 lbs. of Tri-Color Rotini
Salt and Pepper
Bit more Parmesean
A little rough cut parsley

Prepare your pasta to al Dente and stir it into the hot soup. Add salt and pepper to taste and garnish with fresh parmesan and parsley.

There you go!

Trust me when I say it's worth the work.