Join “Jayni’s Kitchen” this week for “Cooking With Wine & Salute Preview.”

Host Jayni Carey will prepare the following recipes.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m., Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Chicken Provencal

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1 whole chicken (about 3 1/2 pounds), cut into 8 pieces

salt and black pepper

2 tablespoons extra-virgin olive oil

1 tablespoon butter

1/2 cup thinly sliced shallots

3 to 4 garlic cloves, thinly sliced

1 cup dry white wine (see suggestion)

1 cup chopped fresh tomato

1 teaspoon herbes de Provence

1/3 cup Provencal black olives, pitted and halved

1 teaspoon orange zest

Rinse the chicken pieces in cold water, drain and pat dry with paper towels. Sprinkle with salt and pepper.

Heat the olive oil and butter over medium-high heat in a large skillet with a lid. Add the chicken pieces and brown on all sides. Do not crowd. Lower the heat to medium to prevent burning if necessary. Remove browned pieces to a platter.

Add the sliced shallots and garlic to the pan, reduce the heat to medium-low and cook for about 2 minutes, just until softened. Drain off all but 2 tablespoons of drippings. Add the wine and scrape up the browned bits. Simmer the wine gently over medium heat to reduce by half, 4 to 5 minutes.

Return the chicken to the pan, add the chopped tomato and sprinkle the chicken with the herbes de Provence. Reduce the heat to low, cover and simmer gently for 50 minutes, or until the chicken is very tender. Baste the chicken with the pan juices twice during cooking. Add the olives and orange zest during the last 10 minutes of cooking. Skim excess fat from the pan, if desired. Serves 4 to 6.

Wine suggestion: French White Bordeaux, or French or California White Rhone Blend.

Pan-Fried Steaks with Red Wine Sauce

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Wine Reduction:

2 tablespoons finely chopped carrot

2 tablespoons finely chopped celery

2 tablespoons finely chopped shallot

1/4 ounce dried porcini mushrooms

2 fresh parsley sprigs

1 1/2 cups medium-bodied dry red wine (see suggestion)

4 rib-eye or strip steaks, 1/2 to 3/4-inch thick

salt and black pepper

1 tablespoon butter

1 tablespoon olive oil

Wine Reduction: Combine all ingredients in a small saucepan and simmer over medium heat until the liquid reduces by half (3/4 cup remaining), about 8 minutes. Pour the wine reduction through a cheesecloth-lined strainer, and discard the vegetables, mushrooms and parsley.

Trim the excess fat from the steaks. Sprinkle with salt and pepper. Heat the butter and olive oil in a large skillet over medium-high heat. Add the steaks and cook from 2 to 3 minutes, until nicely browned. Turn the steaks over, reduce the heat to medium and cook from 2 to 3 minutes more, or until the steaks reach the desired doneness. Remove the steaks to a warm platter and cover with aluminum foil. Drain the fat from the pan.

Add the reduced wine to the pan and simmer gently over medium heat, stirring up the browned bits, until the liquid again reduces by half, about 5 minutes.

Arrange the steaks on four dinner plates and pour some of the wine sauce over each. Serves 4.

Wine suggestion: French Cotes du Rhone, Red Bordeaux or California Rhone Blend.

Serving Suggestion: Serve steaks with CrÃme Fraiche Mashed Potatoes with Buttered Leeks. For the recipe, go to www.6productions.com and click on “Jayni’s Kitchen.” Scroll down through “Jayni’s Recipes” and click on “Jazz Up Your Everyday Meals.”

Sabayon with Fresh Red Raspberries and Peaches

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4 egg yolks

1/2 cup sugar

1/2 teaspoon lemon zest

3/4 cup dry or sweet white wine, room temperature (see suggestion)

12 ounces fresh red raspberries

2 to 3 fresh peaches, sliced

Fill the bottom of a saucepan about one-third full with water. Bring the water to a simmer over medium-low heat. Place the egg yolks in a glass bowl just large enough to sit over the top of the saucepan. A double boiler pan also may be used for this recipe. Using a wire whisk, whisk the sugar and lemon zest into the egg yolks until the mixture becomes very creamy and light in color, about 3 minutes. Whisk in the wine. Place the bowl over the pan of simmering water and continue whisking until the mixture is thick and frothy, and doubled in volume, about 10 minutes. If the water begins to boil rapidly, reduce the heat to maintain a simmer. Remove the bowl from the pan using a hot pad and continue to stir the sabayon for about one minute as it cools.

Place some of the raspberries and peach slices in four wine glasses or dessert bowls. Spoon the sabayon over the fruit and top with the remaining fruit. Serve warm or chilled. Serves 4.

Wine suggestion: Dry white wine such as a Sauvignon Blanc, or a sweet wine such as a white Muscat.