CULPRIT WINE RECIPES

Steps:

• Preheat oven to 375°F with 1 rack in middle position and 1 rack positioned 6 inches from upper oven heating element. Rub butter all over inside of a 13- x 9-inch baking dish; set aside.
• Place a large strainer over a large heatproof bowl. Stir together cream, milk, bay leaves, 1 1/2 teaspoons of the salt, and 1/4 teaspoon of the pepper in a medium saucepan; bring to a simmer over medium. Stir in pasta; return to a simmer. Simmer until almost al dente, about 4 minutes. Pour pasta through strainer, letting cream mixture strain into heatproof bowl; remove and discard bay leaves. Reserve 1 1/2 cups strained cream mixture; discard remaining cream mixture, or reserve for another use. Set aside.
• Gently whisk eggs in a large heatproof bowl. If reserved cream mixture is no longer hot to the touch, microwave on medium (50% power) until hot but not boiling, 30 to 60 seconds. Slowly pour or ladle about 1/2 cup warm cream mixture into eggs, whisking quickly and constantly, until eggs are warm and tempered. Whisk in cream cheese, mustard, and remaining 1/2 teaspoon each salt and pepper (mixture will be chunky). Add remaining 1 cup warm cream mixture, and whisk to combine. Add Cheddar, and whisk until cheese starts to melt but some solids remain. Add cooked pasta; fold to combine. Pour half of the pasta mixture (about 4 cups) into prepared baking dish. Sprinkle with 1 1/2 cups of the Colby-Jack. Spread remaining pasta mixture over Colby-Jack. Cover tightly with aluminum foil. 
• Bake on middle rack in preheated oven until bubbling around edges, about 30 minutes. Remove from oven, and carefully remove foil. Sprinkle with remaining 1/2 cup Colby-Jack, and return to oven on rack 6 inches from heating element. Increase oven temperature to broil, and broil until cheese is browned in spots, 4 to 5 minutes. Remove from oven. Let cool until pasta mixture is set and firm, about 10 minutes. Serve warm.

Steps:

• Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
• In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
• Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
• Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
• Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
• Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.