This dish can be had with garlic bread, herb rice or even the local brun pao.
3- 4 tbsp olive oil
pinch of saffron, soaked
4-5 garlic pods, crushed
2-3 bay leaves
3-4 white onion, sliced
50 gm dried thyme
50 gm dried rosemary
salt & crushed pepper to taste
1.2- 1.5 kg chicken pieces, cleaned and seasoned with salt pepper & olive oil.
100 gm bacon, chopped
200 ml white wine
100 ml fresh cream
Heat oil in a heavy bottom pan. Stir in the chicken and cook till brown and soft. Remove chicken and keep aside. In the same pan, fry the bacon with the onion, bay leaves & garlic till the onions are soft and translucent.
Add the balance seasoning with white wine. Add the chicken & simmer till it all blends in. Stir in the cream and serve.
Optional: garnish with parley & some nutmeg.
3- 4 tbsp olive oil
pinch of saffron, soaked
4-5 garlic pods, crushed
2-3 bay leaves
3-4 white onion, sliced
50 gm dried thyme
50 gm dried rosemary
salt & crushed pepper to taste
1.2- 1.5 kg chicken pieces, cleaned and seasoned with salt pepper & olive oil.
100 gm bacon, chopped
200 ml white wine
100 ml fresh cream
Heat oil in a heavy bottom pan. Stir in the chicken and cook till brown and soft. Remove chicken and keep aside. In the same pan, fry the bacon with the onion, bay leaves & garlic till the onions are soft and translucent.
Add the balance seasoning with white wine. Add the chicken & simmer till it all blends in. Stir in the cream and serve.
Optional: garnish with parley & some nutmeg.
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