Mr.VISHWENDRA ( BCTCA 4th SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected him as the Chef of the Day.
Ingredients
For Chicken Marination
- 1 kg Chicken breasts & thighs with skin
- 30 gms Garlic paste
- 10 gms Salt
- 12 gms Black pepper crushed
- 25 ml Olive oil
- 60 gms Butter
Stew ingredients
- 300gms White mushrooms , halved if small, or cut in 4 to 6 if large
- 75 gms Onions , sliced 0.6cm (1/2in) wide
- 15 gms Garlic cloves , finely minced
- 1 no Bay leaf
- 3sprigs Thyme
- 25 gms Plain flour
- 125 ml White wine, semi dry
- 450 ml Chicken stock
- 06 gms Kosher salt
- 5 gms Black pepper, crushed
- 4 sprigs Parsley , chopped
- 175 ml Heavy cream
Method
- Season chicken:Pat chicken dry with paper towels then sprinkle with crushed garlic, salt, olive oil and pepper.
- Brown thighs: Melt butter & oil over medium-high heat in a large skillet or heavy based pot with a lid. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate.
- Brown chicken breast:In the same skillet, place the breasts and brown evenly on both sides. Take it out and place on a paper towel and rest.
- Sauté mushrooms and onion: Add onion, bay leaves, and sauté for 30 seconds. Add salt and pepper and sweat it for another 1 minute. Add mushrooms and thyme. Cook for 3 minutes until mushroom is lightly golden.
- Garlic and flour:Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.
- Wine and chicken stock:Add wine and chicken stock. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan (“fond”) into the sauce.
- Return chicken to sauce:Return chicken back into the sauce with the skin side up.
- Simmer covered 10 minutes:Once it comes to a simmer, adjust heat so it’s bubbling constantly but not rapidly, medium-low on my stove. Cover with lid and simmer 10 minutes.
- Uncover 20 minutes:Remove lid and let it simmer for a further 20 minutes. Chicken will be cooked – internal temperature 75°C/167°F or slightly higher.
- Creamy sauce: Remove chicken to a plate. Add cream to the sauce and stir. Once it comes up to a simmer.
- Serve!Return chicken into the sauce then remove from the stove. Sprinkle with parsley and serve! Traditionally served over mashed potato or rice. Also ideal with short pasta like