{"id":2279,"date":"2010-05-30T07:56:14","date_gmt":"2010-05-30T12:56:14","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=2279"},"modified":"2010-05-30T07:56:14","modified_gmt":"2010-05-30T12:56:14","slug":"tagine-of-chicken-with-preserved-lemon-and-olivessauvignon-blanc","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2010\/05\/30\/tagine-of-chicken-with-preserved-lemon-and-olivessauvignon-blanc\/","title":{"rendered":"Tagine of Chicken with Preserved Lemon and Olives\/Sauvignon Blanc"},"content":{"rendered":"<p>This <a href=\"http:\/\/winetrailtraveler.com\/recipes\/entree60.php\" target=\"_blank\">recipe<\/a> for chicken and Sauvignon Blanc may be an interesting recipe to use this Memorial Day weekend. You will need to make a substitution or two and some creativity in cooking may be rewarding. The recipe calls for strips of lemon peel. The directions for making the lemon peel is given but takes a week to make. Just substitute fresh lemon peel for this weekend.<\/p>\n<p>As far as cooking, if you\u2019d like to barbeque the chicken, marinate it in the ingredients, barbeque the chicken and reduce the marinate and use as a sauce. Of course, enjoy the Sauvignon Blanc with the meal.<\/p>\n<p>The recipe is provided by <a href=\"http:\/\/www.handleycellars.com\/index.jsp\" target=\"_blank\">Handley Cellar<\/a>s, Philo, California.<\/p>\n<p>Read Wine Trail Traveler&#8217;s <a href=\"http:\/\/winetrailtraveler.com\/california\/handley.php\" target=\"_blank\">review<\/a> of Handley Cellars.<\/p>\n<p>Cheers,<\/p>\n<p>Terry<\/p>\n<script type=\"text\/javascript\" class=\"owbutton\" src=\"http:\/\/www.onlywire.com\/button\" title=\"Tagine of Chicken with Preserved Lemon and Olives\/Sauvignon Blanc\" url=\"http:\/\/winetrailtraveler.com\/blog\/?p=2279\"><\/script>","protected":false},"excerpt":{"rendered":"<p>This recipe for chicken and Sauvignon Blanc may be an interesting recipe to use this Memorial Day weekend. You will need to make a substitution or two and some creativity in cooking may be rewarding. The recipe calls for strips of lemon peel. The directions for making the lemon peel is given but takes a [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[155],"tags":[1170,583,136],"class_list":["post-2279","post","type-post","status-publish","format-standard","hentry","category-wine-and-food","tag-chicken","tag-recipe","tag-sauvignon-blanc"],"_links":{"self":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/2279","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/comments?post=2279"}],"version-history":[{"count":1,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/2279\/revisions"}],"predecessor-version":[{"id":2280,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/2279\/revisions\/2280"}],"wp:attachment":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/media?parent=2279"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/categories?post=2279"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/tags?post=2279"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}