Sunday, 2 April 2017

Chicken in Balsamic and Mustard

                                  Balsamic and Wine Chicken

An easy to prepare chicken dish with lots of garlic, leftover wine, mustard, and the star ingredient balsamic vinegar.



Served 6 to 8 persons

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

Season the chicken pieces with salt and freshly ground black pepper.

In a pan heat the butter. Fry the chicken till golden brown. Takes about15 minutes; skin side down.
Add to this all the cloves of unpeeled garlic and keep cooking for yet another 10-12 minutes.
Turn the chicken over and cook another 10 minutes.
Now add the balsamic vinegar and let it bubble vigorously.
Remove the chicken and keep aside.

Add to the same pan, the finely chopped onion, sauté it for a few minutes till it starts to colour and add the tomato puree; mix. Pour in the wine, bring to a boil and keep it going till reduced by half. Add to this fresh coriander and finally the cream. Now with a fork, press out all the garlic stir it into the sauce. Finally add the mustard and water and give it all a good stir. Put all the chicken back into to pan, heat it  on a simmer for 20 minutes to allow the flavours to infuse.
Serve with crusty French or garlic bread and a tossed green salad.

Tips
Use a tbsp or two of fresh chopped chives to finish the dish. If you don't have any sprinke 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.


For Parsi Food recipes and origins and history of the cuisine, read The Art of Parsi Cooking; reviving an ancient cuisine.




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