Nobody Delivers Like Macadoodles!
This Week’s Specials
*Prices good for a limited time. Tax not included.
For a complete list, visit Macadoodles on Facebook.
PICK OF THE WEEK
Basil Hayden Kentucky bourbon, 750ml – $32.98 (save $11.00)
SKYY vodka, 1.75L – $19.98
Jameson Irish whiskey, 750ml – $22.98
TX Texas Straight bourbon, 750ml – $33.98 (save $12)
TX Blended whiskey, 750ml – $25.98 (save $12)
Wild Turkey 101 whiskey, 1.75L – $39.98
Jack Daniel’s Tennessee whiskey, 750ml – $19.98
Jack Daniel’s Tennessee whiskey, 1.75L – $39.98
Weston Sun vodka, 1.75L – $14.98 (save $5.00)
Maker’s Mark, 750 ml – $23.98
Maker’s Mark, 1.75L – $47.98
Yellowtail assorted varietals, 1.5L – $7.98
Cavit pinot grigio, 1.5L – $9.98
Parducci pinot noir – $10.98
Chateau Ste. Michelle chardonnay – $6.98
La Crema Winery chardonnay – $17.98
Gruet brut – $13.72
Louis Martini cabernet – $15.88
Conundrum red blend – $19.98
Les Bourgeois concord – $4.97
Clos du Bois chardonnay – $7.98
Santa Cristina pinot grigio – $7.49
Shannon Ridge petite sirah – $8.98
Explodes with every sip! Blackberry, blueberry, hints of cranberry. Pair this with a ribeye steak and roasted new potatoes in front of a nice fireplace.
Take an additional 10% off these prices when you buy at least six bottles of wine any day of the week. Take 15% off on Tuesdays!
Winter weather worries? Not a problem!
Imagine this: you’re on the couch watching your favorite show and you realize you’re out of beer! Don’t worry! You won’t have to miss a single second because Macadoodles delivers inside Columbia city limits! You reach for the phone, dial 573-443-1825, place your order and a short while later, your favorite drinks are at your front door! It’s really that easy, give it a try!
Chicken with wine sauce
6 tablespoons spreadable butter, divided
1 cup chopped onions6 (about 2 lbs) boneless chicken thighs
1/3 cup all-purpose flour
1 cup dry white wine
1 cup heavy cream
Place 2 tablespoons of butter in a large skillet over medium heat. Add onions and sauté until lightly brown, then remove onions from pan and set aside.
Pat chicken pieces dry, dredge in flour and shake to remove excess flour.
Add remaining 4 tablespoons of butter to the pan over medium heat and brown the chicken pieces evenly on both sides.
Cover the skillet, reduce heat and cook the chicken until tender about 10 minutes. Remove chicken and set aside.
Add wine to pan, stirring and scraping to deglaze the pan. Bring to a boil and then boil 4 minutes to reduce the wine.
Stir in the cream and reduce sauce over medium heat – about 3 to 4 minutes.
Return chicken and onions to the pan and simmer – about 5 minutes.
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