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.

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