Chicken in wine With Crunchy Veggies

Drunk-Tangy Chicken With Crunchy Veggies

Chicken is a lean meat and for all non-vegetarians it is one of the best foods to be incorporated for keeping weight and cholesterol under control. The benefits of chicken diet is lost if it is cooked with too much of oil/fat. This recipe deals with tastier and easy to cook method of making chicken, retaining all the benefits of lean meat. The veggies by the side of juicy, slightly sweet, chicken with wine and mustard flavor add not only crunchiness to the meal, but also all other type of required proteins, dietary fibers , minerals and vitamins which chicken alone chicken cannot provide. Those who are not averse to carbs can add any type of bread. I prefers it without any accompaniment. My daughter in law loves this preparation of chicken and needless to say how much I enjoy the happiness and appreciation I see on her face while she is relishing the dish.

Preparation Time: 20 min.(marination time not included)

Cooking Time: 10 min.

Servings 2 Large servings

Ingredients Required For Making Chicken Sautéed in Wine:

• 500 gm. Boneless Chicken
• 100-120 ml. Red Wine (I used homemade wine which is not having any sweet taste)
• 3 Teaspoon Honey
• 2 Teaspoon Mustard powder (Preferably freshly powdered yellow mustard)
• 1/2teaspoon Red chili Powder (Optional)
• 3-4 Tea spoon Thick Curd
• 2 Teaspoon fresh Ginger-Garlic Paste
• Salt to taste
• 5-6 French Beans
• 1 Medium size Carrot
• 1 Medium size Capsicum
• 4-5 Mushrooms

Veggies 

• 1 ml. Olive Oil

Directions For Making Typsy Chicken:

• Making Marinade For Chicken:
• In a bowl take:
• 50 ml. wine
• Ginger- Garlic Paste
• 3-4 Tea spoons of thick curd
• Red chili powder
• Mustard powder
• Honey
• Salt
• Mix all ingredients with a spoon. It will be slightly liquidish marinade.
• Marinade for chicken is ready.
• Wash the chicken and cut them to 3-4 inches pieces.
• Drain all water from the washed chicken.
• Poke the pieces of chicken with a fork so that the marinade reaches inside the chicken pieces.
• Add marinade to the chicken and mix nicely to ensure every piece coated with the marinade.
• Cover and keep for minimum of 30 min. for marinating. (It can be kept in fridge for 2 days also for later use). I normally keep for 5-6 hrs for marinating to get full taste of marinade in the chicken.
• Wash all vegetables.
• Devein the beans and remove any thin roots present in the carrots. (I prefer not to peel it as lots of nutrients are lost in the process).
• Dry the mushrooms with a cloth.
• Cut beans to 2-3 inches pieces.
• Cut carrots to 2-3 inches long and thin pieces.
• Remove the stalk and seeds of capsicum and cut capsicum to the thin 2inches pieces.
• Cut each mushroom to 4 pieces and if they are huge then to 6-8 pieces.
• In a thick bottom pan take ½ ml of Olive oil and heat till hot (not smoking hot)

Olive oil for Chicken

• Put all chicken pieces and the marinade in the pan and cook on medium flame/heat flame with continuous tossing / stirring and turning to make sure chicken gets cooked with marinade evenly.

Marinated chicken with marinade in hot oil

• Add remainder 50-70 ml. of wine and bring down the flame to medium and let the chicken cook in wine for 4-5 min. Stir two or three times to ensure even cooking. Do not allow the juices to dry up completely. The chicken should be moist, juicy with little wine sauce along with it.

• While the chicken is cooking the color of chicken will change to pink. If not checked then the honey will get caramelized leading to brown color of chicken. This will also change the taste.
• While the chicken is cooking in wine take 1/2 ml. oil in another pan and heat it.
• Add carrots and beans and capsicun to the hot oil and stir for just 1 min. keeping the flame on high.

Veggies in 1/2 ml. oil on high flame

• Add mushrooms and cook for 1 more min.



Mushrooms added and being cooked

• Sprinkle salt to taste and mix all the while heat being on high flame for just one min.

• Switch off the gas and sprinkle 3-4 drops of honey and 1/2ml. of vinegar to the veggies and stir. I use apple cider.
• While the veggies were cooking the chicken becomes ready to be plated.

Chicken ready to be plated along with Veggies

• Place the veggies and chicken side by side in a plate and serve hot.



Drunk-Tangy Chicken with Crunchy Veggies

• Clear chicken / vegetable soup and any type of bread goes very well along with this dish .

Tips:

• In the absence of boneless chicken, chicken with bones can also be taken.
• If you are not comfortable cooking veggies and chicken together then cook chicken and keep aside then do the veggies as it takes 3-4 minutes only to do the veggies. Heat chicken by sprinkling 2-3 ml wine, then plate it with piping hot veggies.
• Too much reheating of chicken causes it to become dry so avoid heating again and again.
• Veggies should be cooked for 2-3 min. only. They should be crunchy not limp.

Suggested Variations:

• 1-2 ml of dark soy sauce can be added to the chicken while it is cookeing with marinade.
• Broccoli, Asparagus, cauliflower, Red/yellow/purple bell pepper can be added to the veggies. Let your imagination run wild in choosing veggies. It will add a different dimension to your dish.
• Little (2-3) ml. honey can be poured to the cooked chicken just before plating. Believe me it tastes yummy.