An easy to prepare chicken dish with lots of garlic, leftover wine, mustard, and the star ingredient balsamic vinegar.
2 kg chicken, in 16 pieces
salt and pepper
2 oz butter
one pod of garlic
4 tbsp balsamic vinegar
1 large finely chopped onion
1 tsp tomato puree
1 cup of white OR red wine
1 tbsp fresh corriander leaves
1 1/4 cup cream
3 tbsp dijon mustard
1/2 cup water
Use a tbsp or two of fresh chopped chives to finish the dish. If you don't have any sprinkle with fresh corriander or any other fresh herb.
Wine should not be cooking wine but whatever you enjoy drinking.
The colour will be lighter or darker dependent on the wine.
You can replace olive oil for butter, or use half butter half oil.
I generally do not use chicken with skin on but this recipe does seem to be the exception. If you prefer skinless it all works but bones are important to the flavour.
Buying a whole roasted chicken, removing the skin, cutting it into 8 pieces and adding the pieces to the sauce to infuse is another option too.
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.