Wine Chicken

Recipe by Amy Beh

Wine Chicken

• 1.5-2kg chicken, chopped

Seasoning

• 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

Roux

• 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.