Monday, 15 March 2021

Chicken in Buttermilk Sauce

 

 
Chicken in Buttermilk Sauce

This recipe is a particular favourite for me as it holds the most wonderful food memories of holidays and family get togethers. This one was created on a whim, visiting a deli on my way home in Wimbledon. I still recall feeling excited about the variety this new shop in the village offered. It was whatever I picked, that I put in with my beautifully pan-fried golden crusted chicken. The end result was the family squeezed around the table loving it all. It was also the first time I had used a Le creuset - something I had only heard and read about. 




Serves 6
 
30gm butter + 1 tbsp olive oil
1.5 kg of boneless chicken - in pieces
Salt and pepper to season
4 cloves of garlic, finely chopped
2 cups buttermilk, at room temperature
250 gm kalamata or mixed olives
250 gm 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, season with salt and pepper.
Sprinkle the fresh garlic over, give it a stir. Cover and let it cook for 20 minutes. Remove 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 till done.
Serve it with warm crusty bread.
 
Tips
 
Thigh meat is preferred for this cooking time. Breast pieces may need half the time to cook, do not dry it out by overcooking.
Buttermilk is the leftover liquid when making paneer.
Optionally a red chilli and sliced sundried tomatoes can be added

 

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