This one is for those hot summer days when you want to cook something fancy but don’t want to spend too much time cooking. And what better excuse to keep drinking wine during the day than cooking with it? Here you go, very flavourful chicken and mushrooms in red wine sauce.
What you will need :
- 3 whole chicken breasts, chopped into small pieces
- 300 grams mushroom, washed and chopped
- 2 + 2 tablespoon butter
- 2 + 2 tablespoon olive oil
- 2 onions, finely chopped
- 3/4 cup red wine
- 1 cup chicken broth
- 1 cup hot water
- Salt and pepper to taste
- coriander or mint for garnish
What to do :
- Marinate the chicken in salt and pepper and keep aside for 15 mins.
- In a skillet heat 2 tablespoon oil + 2 tablespoon butter.
- Brown the chicken pieces on both sides in 2 batches. Remove with a tong and keep them aside.
- In a wok or Kadhai, transfer the remaining fat from the skillet, add the remaining 2 tablespoon of butter and oil.
- Sauce the onions and mushrooms till soft and golden brown. Stir occasionally till the water of the mushrooms evaporates.
- Add the chicken broth + 1 cup water and let it come to a boil.
- Then add the red wine and cook it for about 5 minutes till the wine evaporates.
- Simmer the sauce until gravy is reduced to about 1/2 cup. Season with salt and freshly ground pepper as per taste.
- Then add the chicken pieces and let it further cook for 2-3 mins.
- Serve with rice soaking up the delicious jus.
- Garnish with some finely chopped coriander.
- This can also be made with halved chicken breasts roasted and added to the gravy instead of chopping it into pieces. If you have 3-4 people, then this is a better option to serve each one a piece.
2. If you simmer it further to reduce the grave then it can also be eaten as an excellent snack.
Every once in a while, mostly on a Sunday, I make an elaborate lunch at home. The weekday meals are all made by my mum-in-law, a delicious vegetarian affair. So on Sundays, I try to give her a break and make something myself. A lot of times my folks have to eat the experimentation – uncooked pasta, overcooked chicken , too tangy salad etc. But sometimes, something like this gets created and I can’t wait to put it up here and share it with you all.
This time it is Pepper Pan-Grilled Chicken over Buttery Baked Rice and Tomato Salsa. This technique of baked rice was shown to me by our European business associate, they always bake rice and don’t use any pressure cooker. You can very well cook rice in the pressure cooker and lightly season it.
All the pans that we use at home currently are from Khlos. Wonderfully built and sturdy and yet non-stick, that our oil consumption has drastically reduced.And they look so pretty and are still very affordable.
Buttery Baked Rice
- 200 gram long grained rice
- 1 teaspoon salt
- 25 gram butter
- 400 ml boiling water
- Grease a 1.1 capacity ovenproof dish or casserole.
- Put the rice in the dish and stir int he salt until well mixed. Dot with butter.
- Pour over the boiling water. Cover and bake at 180C for 30 minutes until the water has been absorbed and rice is tender.
Pepper and Olive Oil Tender Chicken breasts
- 3-4 chicken breasts
- 1 tablespoon olive oil + 1 tablespoon softened butter
- 2-3 tablespoon coarsely crushed pepper
- 1 teaspoon salt
- chilli flakes
- butter for pan-grilling the chicken and for the sauce
- Lightly pound the washed chicken breasts with a chicken rolling pin. Rub it with the mixture of olive oil + butter+ salt+ pepper + chilli flakes.
- Let it sit for 20 minutes.
- Heat a thick bottommed pan and melt 1-2 tablespoon of butter. I have used Khlos grill pan to brown the chicken and give the pepper a crackling feel.
- Once the chicken breasts are browned on both sides, transfer them and the butter from the pan into an ovenproof dish. Bake in a pre-heated oven at 180C for 10 minutes so that the chicken gets cooked till the centre.
- Remove from heat and reserve the juices and butter.
- 2 cups finely chopped tomatoes (about 4 tomatoes)
- 1 teaspoon chilli flakes
- 1 teaspoon dried oregano
- 4 tablespoon chopped coriander
- 1 teaspoon sugar
- 1/4 teaspoon finely chopped green chillies
- about 3/4 teaspoon salt
- Mix all the above ingredients of the salsa and adjust the salt as per taste.
- Slice the chicken and place it on a bed of rice with salsa on the side. Garnish with some mint/basil leaves.
I have often heard people lament about the fact that chicken breasts are the least flavourful of them all. But I was a vegetarian before I got married about 4 years back and though we love some really good tangdi kebabs, we prefer the boneless breasts when cooking at home. So I have a collection of very easy to make yet delicious boneless chicken breast recipes for everyday cooking. And they don’t need a lot of marination time. Just half hour of marinating it in some spices or lemon or curd and they are ready to be cooked.
This today is a house favourite over the last few months. Mint and Pepper Cream chicken. I have adapted it from the TheShirazine.com. The original recipe does not have pudina or mint leaves in it, but I love the of zing of mint leaves in fresh cream based gravies.
Mint and Pepper Butter Chicken
What you will need :
- 400 grams boneless chicken breasts cut into 2 inch or so pieces
- 1/2 teaspoon chilli powder
- 1 teaspoon salt (or more as per taste)
- 3 tablespoon dark soy sauce
- 1 teaspoon black pepper powder, freshly ground
- 2-3 tablespoon mint leaves (pudina), crushed + few for garnishing
- 3 tablespoons olive oil
- 12-15 cloves of garlic, finely chopped
- 2 cups fresh cream + 1/2 cup water
- 1 cup milk
What to do :
- Marinate the chicken breasts in soy sauce, salt, pepper and chilli powder and mint leavesfor about 30 minutes
- In a pan or kadhai, heat some olive oil, fry the chopped garlic till translucent. Add the chicken pieces and cook on medium heat for 3-4 minutes till 80% cooked.
- Then add the cream, water and milk and mix well. Check taste and add more salt if required. Cover it and let it cook further for 5-6 minutes on medium heat till chicken is fully cooked and the sauce begins to thicken.
- Serve hot with bhakri or rotis.
Every time my husband spots a Mac D, he wants to have the Chicken Maharaja Mac burger. EVERY TIME. I mean it. He will always order one Maharaja Mac burger meal, which comes with some french fries and a glass of freshly carbonated Coke. And that is his idea of a “perfect meal”.
Very frankly, I am not and never have been fond of McDonalds. I just think it is too bland, especially for our masala-loving, fiery-hearted Indian taste buds. So I had been doing research and experimenting with different ways to make the perfect spice infused chicken filling for a wholesome burger. In some hope that Akshay (my husband) would like it at least half as much as he likes Maharaja Mac.
Chicken pieces and patties have become passé, so this time I pounded the chicken into an even 1/2 inch thick slice, marinated it and pan grilled on the tava (pan). It was deliciously moist and full of flavor.
Also this summer, we found some bright green banana peppers and used them to make the banana pepper hot sauce. It went so beautifully well with the parsley chicken, spread out on one slice of the burger bun. Then a nice thin slice of cheese with a layer of mayo on the other side of the bun. And of-course, Caramelised Onions. How could I forget them?! They took the chicken burger to a whole new level!
My husband’s grandmother had come to our house for lunch. And she is a strict vegetarian. So we also made potato and green pea patties to put in the burger instead of chicken. Hot pepper dressing and salad remained the same, and we had two different burgers at the same time.
Having fresh off-the bakery burger buns helped in getting the texture right. The burger was soft yet crisp.
Yield : 4 chicken burgers
The Penne pasta especially the ridged one, is an excellent sauce-grabber! The hollows of the pasta hold the sauce inside and the ridges on the outside. Done in white sauce, you will lick the cheesiness off your fingers for quite a while!
And adding shredded chicken, makes it all the more juicy.
What you need :
For the pasta
- 250 gms pasta
- 250 gms boneless chicken breast (i always use the frozen!) – cut into 2 inch pieces , marinated for at least 15 mins in lemon juice, ginger garlic paste, salt and chilli powder
- 2 tbsp corn flour
- 4 medium size shredded onions
- 1 cup Cheese spread or grated cheese
- 1 tbsp mixed herb seasoning/ pepper and chilli flakes
- 2 cups water