Poulet a’ la Burgundy A French dish – Chicken in red wine
Serves 3-4
8” round. 3” deep dish with cover
500 gms chicken with or without bones (preferably cut into bite size pieces)
2 tbsp oil
3-4 flakes garlic – minced
3-4 spring onions – chopped
2-3 sticks celery (optional) – chopper fine
1 tej patta (bay leaf)
¼ cup red wine
2 ½ tbsp flour (maida)
½ tsp ajwain – powered
½-1 pepper powder
1 tsp salt
1.In casserole mix together oil, garlic, chopped spring onions (hold back the greens for later use) bay leaf, celery and chicken. Mix well. Micro high covered 4 minutes.
2.In another dish take flour. Micro high uncovered 1 minutes.
3.Add wine and ½ cup water to the flour to form a paste. Add this to above chicken of step 1.
4.Mix well, add salt, pepper and ajwain powder.
5.Micro high covered 4 minutes or till thick. Stir once in between.
6.Let stand 2-3 minutes.
7.Sprinkle spring onion greens on top and serve hot with garlic bread.
8” round. 3” deep dish with cover
500 gms chicken with or without bones (preferably cut into bite size pieces)
2 tbsp oil
3-4 flakes garlic – minced
3-4 spring onions – chopped
2-3 sticks celery (optional) – chopper fine
1 tej patta (bay leaf)
¼ cup red wine
2 ½ tbsp flour (maida)
½ tsp ajwain – powered
½-1 pepper powder
1 tsp salt
1.In casserole mix together oil, garlic, chopped spring onions (hold back the greens for later use) bay leaf, celery and chicken. Mix well. Micro high covered 4 minutes.
2.In another dish take flour. Micro high uncovered 1 minutes.
3.Add wine and ½ cup water to the flour to form a paste. Add this to above chicken of step 1.
4.Mix well, add salt, pepper and ajwain powder.
5.Micro high covered 4 minutes or till thick. Stir once in between.
6.Let stand 2-3 minutes.
7.Sprinkle spring onion greens on top and serve hot with garlic bread.
Comments
Post a Comment