(Oct. 7, 2022) American cookery is a cornucopia of many cultures, and it is hard to pinpoint a chef that has had the greatest influence.

That being said, there was a French chef who has had a profound impact on American cuisine, cooking shows, and the wine industry. If you guessed Julia Child, you are correct.

In 1963, Child created and hosted, “The French Chef,” an American television cooking show.

The French Chef was an immediate success. Through tips and detailed demonstrations, Child was able to introduce French cuisine with a level of unpretentious simplicity.

Julia Child’s lightheartedness and charm instantly caught the admiration of Americans. Her ability to make a mistake on live TV and laugh it off humanized this icon.

She was also infamous for partaking in a glass of wine.

I remember watching her on “Good Morning America” and was mesmerized not only with her skills but the fact that she was having a glass of wine in the morning.

Believe it or not, but Julia Child’s on-camera drinking sparked an interest in fine wine.

As much as Prohibition damaged the American winemaking industry, its impact on the beverage’s perception was more insidious.

A routine accoutrement for food quickly became an extravagant indulgence. The repercussions and connotations from the law lingered well beyond the years of restriction.

Julia Child’s candid love affair with cooking and wine helped revive the popularity of wine with meals.

This new fascination enticed American wineries to produce more upscale wine. Today, American wineries are firmly ensconced among the world’s top producers.

While we are on the subject of wine, let us review a few reminders when cooking with the adult beverage.

First and foremost, stay away from cooking wines. They are loaded with preservatives, sweeteners, and salt, and can even impart a metallic aftertaste.

Whenever one adds an ingredient to a dish, it is going to affect the overall flavor. As a result, cook only with wines that you would drink.

Wines used in cooking must undergo a slow reducing process to allow the alcohol to evaporate.

Do not at any time succumb to the temptation of adding raw, unreduced wine to a sauce that is finished. All of your efforts will be ruined in a few split seconds.

If a recipe calls for a dry white wine without mentioning the type of wine, Sauvignon Blanc or Chardonnay are great choices.

When cooking with red wine, choose a wine that is low in tannins. Tannins are bitter and do not reduce when applied to heat. Cabernet Sauvignon and Pinot Noir are good options.

Fortified wines, unlike red and white wines, may be added to finished sauces or soups. The quantity of wine added varies between one-tenth and one-eighth of the total quantity of sauce or soup to be flavored.

Fall is here and menus should reflect change. Braised chicken with peppers, olives and capers is packed with flavor. Yellow, orange, and red peppers along with poblanos highlights the fall foliage.

This dish is easy to make and can be served with crusty bread.

If that does not meet your fancy, the recipe pairs well with mashed potatoes or a baked potato. The soft texture will absorb the sauce for a tasty starch.

Braised chicken with peppers, olives and capers is a fusion of French, Italian and American cookery.

If one is a fan of Julia Child, pour yourself a glass of wine, enjoy the fruits of your labor, and remember her bubbly personality. Jouir!

Braised Chicken with Peppers, Olives and Capers

6 pounds boneless or boned-in chicken

2 (each) orange, yellow, and red bell peppers, seeded and sliced

2 poblano peppers, seeded and sliced

2 (28-ounce) cans of whole tomatoes, seeds removed

1 tablespoon each dried oregano and thyme

1 tablespoon each dried basil and crushed rosemary

½ teaspoon crushed red pepper flakes

2 cups green and kalamata olives combined, sliced in half lengthwise

1 cup sundried tomatoes, sliced (optional)

kosher salt and black pepper to taste

1. In a large Dutch oven, heat olive oil to medium. Heavily salt and pepper chicken, and sauté until a sear is achieved on both sides. Remove chicken and place on a sheet pan.

2. Deglaze the pan with the chicken stock and white wine, constantly scraping the bottom of the pan to loosen any browned bits.

3. Add both cans of tomatoes along with the juice of one can.

4. Add the remaining ingredients and simmer for approximately 30 minutes without the lid. Thicker pieces of chicken may take a few more minutes to cook.

5. You can add a cornstarch slurry (equal parts of cornstarch and water) to thicken the broth (optional).

6. Stir until combined, remove bay leaves, and serve immediately.

Secret Ingredient – Wine. “I cook with wine, sometimes I even add it to the food.”

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