Nobody Does SAVINGS 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
Maker’s Mark, 750 ml – $23.98

SPIRITS
SKYY vodka, 1.75L – $19.98
Jameson Irish whiskey, 750ml – $22.98
TX Blended whiskey, 750ml – $25.98 (save $12)
TX Texas Straight bourbon, 750ml – $33.98 (save $12)
Wild Turkey 101 whiskey, 1.75L – $39.98
Basil Hayden Kentucky bourbon, 750ml – $32.98 (save $11.00)
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, 1.75L – $47.98 

WINES
Cs cabernet – $15.98
JaM Cellars Butter chardonnay – $14.98
Dreaming Tree cabernet – $12.98
Simi chardonnay – $14.9819 Crimes cabernet – $7.98
Angeline pinot noir – $9.72H3 cabernet – $9.98
Seaglass pinot noir – $8.98
Chateau Ste. Michelle merlot – $12.98
La Crema pinot noir – $19.98
Cavit pinot grigio, 1.5L – $9.98 

FEATURED WINE:
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!

With more than 3,200 wines, 600 craft and imported beers, and 1,500 spirits, Macadoodles surely has something for everyone. Whether you’re hosting a small get together or looking for a quiet night in with your date, Macadoodles has that perfect bottle for you!

Chicken with tarragon and white wine

Ingredients: Chicken
1/4 cup vegetable oil
1 (4 1/2-pound) chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
Flour for dustingS
Sauce
1 1/2 cups (about 10 ounces) cipollini or pearl onions, trimmed and peeled
4 cloves garlic, halved
Kosher salt and freshly ground black pepper
1 cup white wine, such as Riesling
3 cups low-sodium chicken broth, plus 1/3 cup
1/2 cup chopped fresh tarragon leaves, plus 2 tablespoons
2 tablespoons all-purpose flour
2 tablespoons unsalted butter

Directions:
For the chicken: In a Dutch oven or large saucepan, heat the oil over high heat. Season the chicken with salt and pepper, to taste, and dust with flour. Cook the chicken, turning occasionally, until brown on all sides, about 8 minutes. Remove the chicken and set aside.
For the sauce: Heat the same pan used for the chicken over medium-high heat. Add the onions and garlic and season with salt and pepper, to taste. Cook, stirring frequently, until softened, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan. Add 3 cups of chicken broth and 1/2 cup of tarragon and bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook, turning the chicken pieces over every 10 minutes, until cooked through, about 30 minutes total for the breasts and wings and 40 minutes total for the legs and thighs. Transfer the chicken to a platter and loosely tent with foil while finishing the sauce.
To finish the sauce: In a small bowl, mix together the remaining 1/3 cup chicken broth and flour. Whisk the flour mixture into the sauce until smooth. Bring the sauce to a simmer and cook, uncovered, until thickened, about 8 to 10 minutes. Stir in the butter and season with salt and pepper, to taste. Serve the sauce over the chicken and garnish with the remaining 2 tablespoons of tarragon.