The purpose of the blog is to keep the recipes simple..(for my sweet non- kitchen friendly relative) so here's something I cooked last night, which is simple enough to make a country style dish...
2 onions sliced
6-7 garlic pods cleaned
200 gms boneless breast of chicken, diced
100 ml red wine
2 tsp each of mixed herbs, paprika, black pepper powder
2 tomatoes,chopped, or 3 tbsp tomato puree
Salt to taste
Olive oil for cooking
200 gms mushrooms, sliced
2 tsp butter
1 tsp crushed garlic
Salt to taste
Heat the butter in the pan, add mushrooms, a little salt & sautee till limp. Let the water evaporate. Remove from pan.
In a separate pan, heat the olive oil on medium flame. Add the garlic pods & onions. Cook till the onions are soft & translucent. Add the chicken. Still every few minutes. Once chicken cooked on the outside, add the salt. Cook till all the water from the pan evaporates.
Add the tomato puree. Cook for a few more minutes till the colour turns darker.
Add the herbs, paprika, pepper. Sir in the mushrooms, top it up with red wine.( if required, some water) Let it cook on slow fire till the gravy is reduced unto 25% and the chicken is soft with flavours. Serve with rice, or crispy bread..
2 onions sliced
6-7 garlic pods cleaned
200 gms boneless breast of chicken, diced
100 ml red wine
2 tsp each of mixed herbs, paprika, black pepper powder
2 tomatoes,chopped, or 3 tbsp tomato puree
Salt to taste
Olive oil for cooking
200 gms mushrooms, sliced
2 tsp butter
1 tsp crushed garlic
Salt to taste
Heat the butter in the pan, add mushrooms, a little salt & sautee till limp. Let the water evaporate. Remove from pan.
In a separate pan, heat the olive oil on medium flame. Add the garlic pods & onions. Cook till the onions are soft & translucent. Add the chicken. Still every few minutes. Once chicken cooked on the outside, add the salt. Cook till all the water from the pan evaporates.
Add the tomato puree. Cook for a few more minutes till the colour turns darker.
Add the herbs, paprika, pepper. Sir in the mushrooms, top it up with red wine.( if required, some water) Let it cook on slow fire till the gravy is reduced unto 25% and the chicken is soft with flavours. Serve with rice, or crispy bread..
call me when you are done :)
ReplyDeleteOh-so-del! Sadly, pantry check shows red light on mushroom availability, so its happening over the weekend.
ReplyDeleteAlso, thank you for being a true chef and feeding us awesome hotdogs @ the weekender: specially when we were hungry as wolves, selling coupons were stopped and everywhere we went showed us no signs of food.
You gave us your coupons. The hotdogs were simply amazing and so were you.
Thanks! :P