Chicken in Buttermilk Sauce
30g/ 1 oz butter + 1 tbsp olive oil
1.5 kg/ 3.3 lb of boneless chicken - in pieces
Salt and pepper to season
4 cloves of garlic, finely chopped
2 cups buttermilk, at room temperature
250 g/ 8 oz kalamata or mixed olives
250 g/ 8 oz pickled mushroom
3 tbsp fortified tawny vintage port - sherry
In a deep skillet with a lid, heat the butter and olive oil.
Brown the chicken on both sides and season with salt and pepper.
Sprinkle the fresh garlic over and give it a stir. Cover it and let it cook for 20 minutes. Remove it from the stove top and wait for a few minutes before adding the buttermilk and the choice of wine, shaking the pan to mix it well. Add the olives and mushrooms. Cook for another 10 minutes or till done.
Serve it with warm crusty bread.
Thigh meat is preferred for this cooking time. Breast pieces may need half the time to cook; do not dry them out by overcooking.
Buttermilk is the leftover liquid when making paneer.
Optionally, a red chilli and sliced sundried tomatoes can be added
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.