Monday, January 04, 2010

Chicken in white wine

Last week's roti left me with some extra chicken to use up. No despair! I love the following dish which is one of my favorite Spanish recipes - I still cannot master my mom's recipe but this one is a close second.

Great for using up leftover wine from the Christmas holiday celebrations. This dish is light enough to serve for lunch or dinner and a big hit with all. Many dishes are better the day after: so is this one.

Serve with rice and a green salad, and some nice, crusty bread for mopping up the sauce.

Chicken in white wine

1 tablespoon of olive oil
2 chicken legs and thighs (or 2 chicken breast, cut in chunks)
1 large onion, peeled and sliced
1 garlic clove, peeled and minced
1 small can of mushrooms (or one cup of fresh mushrooms, sliced)
1 1/2 cup of white wine
1 1/2 cup of warm water
1 chicken bouillon cube
2 bay leaves
thyme
pepper

Heat the olive oil in a Dutch oven and quickly brown the chicken on all sides. Add the sliced onion and the garlic clove and saute until translucent. Add the wine, the warm water, the bouillon cube and the mushrooms and bring to a boil. Turn down the heat, add the bay leaves, a sprinkle of thyme and pepper and simmer for at least 45 minutes.

Taste the sauce and see if it needs adjusting. If not, thicken it with a little bit of flour and water and simmer for another five minutes.

Serve over rice or just by itself, with a green salad and plenty of bread! It somehow doesn't look very appetizing on the picture but by golly....it's all gone!



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