Friday, May 2, 2008

Wine Chicken

Recipe by Amy Beh

Wine Chicken

  • 1.5-2kg chicken, chopped


  • 1 tsp salt
  • ¾ tsp pepper
  • 2 tbsp corn oil
  • 1 tbsp butter
  • 1 tbsp minced garlic
  • 10 shallots, peeled and kept whole
  • 2 bay leaves
  • 1 tbsp Italian mixed herbs
  • 1 onion, quartered
  • 1 can button mushrooms, halved
  • 200g carrots, cut into wedges
  • 5 red dates, seeded
  • 2 slices of ham, chopped
  • 1 leek (use white portion only), sliced
  • 70g sweet snow peas
  • ½ bottle red wine
  • ½ cup fresh chicken stock


  • 1½ tbsp plain flour
  • 1½ tbsp corn oil

Lightly marinate chicken with salt and pepper. Heat oil and butter in a saucepan; sauté garlic, shallots, bay leaves and ham until fragrant. Add marinated chicken to mix.

Pour in chicken stock and add the mixed herbs. Bring to a boil. Reduce the heat and add onion, mushrooms, carrots and red dates. Simmer for 20-25 minutes or until meat is tender.

Pour in red wine and stir well to mix. Add leek and snow peas. Cook for about 5-6 minutes. Add roux to mix.

To prepare roux: Heat oil in a non-stick saucepan. Stir in plain flour to mix. Keep stirring until sauce turns slightly golden. Scoop a ladleful of stock from the main dish and mix with the roux. Keep stirring until a paste is formed. Transfer the roux into the main dish. Stir well until gravy is thick.

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