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Delicate French vinegar — béarnaise, mignonette, vinaigrettes
Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Delicate French vinegar — béarnaise, mignonette, vinaigrettes
Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
Adjustable stand — hold cookbook or tablet at eye level while cooking
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from orange, grate 1 1/2 teaspoons peel. with knife, cut remaining peel and white pith from orange and discard. holding orange over small bowl to catch juice, cut out segments between membranes; drop segments into bowl. with slotted spoon, transfer segments to cutting board; coarsely chop. reserve 2 tablespoons orange juice. with meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness. spray large ridged grill pan with cooking spray and heat over medium-high until hot. meanwhile, combine barbecue sauce, dijon, and 1 teaspoon peel; reserve 1/4 cup sauce for serving. place chicken on grill pan; cook 4 minutes, turning once. generously brush chicken with remaining barbecue-sauce mixture; cook 3 to 4 minutes longer or until chicken is no longer pink throughout, turning often and brushing with sauce frequently. while chicken is cooking, make citrus slaw: in large bowl, mix orange pieces, reserved juice, cabbage mix, fennel, vinegar, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and remaining 1/2 teaspoon peel; toss to combine. makes 4 1/2 cups slaw. serve slaw with chicken; garnish with fennel fronds.