WINE FOR NEW MOMS RECIPES

Steps:

• Stir together 8 cups water, wine, ginger, sugar, whole scallions, and 1/2 teaspoon salt in a large Dutch oven. Remove giblets from chicken; reserve for another use, if desired. Add chicken to Dutch oven, and bring mixture to a boil over medium-high. Reduce heat to low, cover, and simmer until a meat thermometer inserted in thickest portion of thigh registers 165°F, about 1 hour and 30 minutes, skimming foam from surface of soup occasionally.
• Transfer chicken to a work surface; let cool slightly. Remove and discard ginger and whole scallions from broth, and add kohlrabi and mushrooms. Cover and cook over medium-low until kohlrabi is tender, about 30 minutes.
• Meanwhile, remove and discard skin from chicken; pull meat off bones. Discard bones. Shred meat into bite-size pieces.
• Stir shredded chicken, bok choy, and sesame oil into soup. Cover and cook until chicken is heated through and bok choy is crisp-tender, about 10 minutes. Stir in sliced scallions and remaining 2 tablespoons salt. Ladle soup into bowls, and serve with ground Szechuan peppercorns, if using.

Steps:

• Season chicken with salt and pepper to taste. In a shallow plate, spread Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed).
• In a skillet, melt butter or margarine over medium high heat. Cook chicken, stirring frequently, until golden brown.
• Reduce heat and add wine. Cover and simmer over low heat for 20 minutes