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.

Olive Stuffed Chicken breast with Mushroom Sauce

Olive Stuffed Chicken Breasts with Mushroom Sauce

Stuffed Chicken Breast with Mushroom Sauce

Chicken meat is very tender and does not require too long cooking as well as much fat / oil while cooking. This preparation of chicken is very healthy with minimum fat and least calories but full of nutrients as it has herbs, olive and mushroom. Since chicken is cooked in a pan not in tandoor thus the temperature at which chicken is cooked is not extremely high thus retaining all nutrients intact along with the juice of chicken and olive. If guests arrive suddenly and you have to prepare chicken dish this is an apt dish as it is easy to cook, take less time than other chicken preparations and very very tasty.

Olive stuffed Chicken Breast

Preparation Time: 1 hr.

Cooking Time: 20 min

Servings: 2 medium servings

Ingredients Required For Making Stuffed Chicken Breast:

• 2 Bone less Chicken Breast

• 10-15 black Olive

• 4 Tea spoon Cream (Optional)

• 1 Tea spoon Dry Basil / 10-12 Fresh Basil Leaves.

• 1 Tea spoon Mustard paste and 1 tea spoon honey / 2 Tea spoon Mustard Honey Sauce

• 2 Teaspoon Olive oil

• 1 Tea spoon chili flakes

• Salt to taste

Ingredients Required For Making Mushroom Sauce:

• 10-15 Button Mushrooms

• 10-12 Fresh Basil Leaves

• 6-7 Cloves of Garlic

• 5 ml. Vinegar

• 1 Tea spoon Honey

• 4-5 Black Olive

• Salt to taste

Direction for Making Stuffed Chicken Breast:

Marinating process:

• Cut the chicken breast from the center as such that it remains intact from one edge.

• In a bowl take olive oil, Basil (if you are taking fresh basil then shred the basil leaves to small pieces)

• Chili flakes,Salt and mix nicely. Marinade for chicken is ready.

• Prick the breast pieces from inside and outside with a fork.

• Apply the marinade nicely on all sides of chicken breast.

• Keep for 30 min.

 Stuffing Olive to Marinated Chicken:

• Cut black olives to thin round pieces.

• Mix the olive pieces and mustard honey sauce in a bowl.

• Open the chicken breasts two parts and spread the olives on the lower part of chicken breast, and let the upper flap fall on it so as it gets closed.

Chicken breast and Black olive marinating in olive oil,Basil,white pepper,salt,chili flakes

•  Spread one tea spoon of mustard honey sauce evenly on all sides of stuffed chicken breast.

Mustard honey in marinated chicken

•  Leave aside for 10 min.

• Put cream on stuffed chicken breast and carefully spread it evenly on all sides and inside.

Cream added to marinated chicken

Cream mixed to marinated chicken

• If any olive spill out just push them inside.

Olive stuffed marinated Chicken breast

•  Heat a non-stick pan on medium flame.

• Carefully place the stuffed chicken breast on the pan.

Stuffed Chicken breast placed on hot non-stick pan

Stuffed marinated chicken breast pieces being cooked without oil on low flame (After 5 min)

Stuffed chicken breast being cooked on hot non-stick pan on low flame (After 10 min.)

• Lower the flame and cook without disturbing the chicken breast for 3-4 min

• The side touching the pan will get light golden brown color.

Shifting chicken pieces to the edges so that it gets cooked on the sides also

• Flip the chicken breast so that the other side also gets cooked.

Golden brown on one side and being cooked on the other side

•  Cook on low flame for 3-4 min. Both sides will become golden brown.

• Mix 1/2tea spoon vinegar and 1/2tea spoon honey in 20 ml water.

• Add 10 ml. of this water to the chicken in the pan and cook on low flame till all water evaporates.

Chicken breast being cooked with stock

Chicken breasts cooked till all stock got absorbed

• Turn the chicken breast pieces and add rest of the vinegar-honey water and cook till all water dries.

• Chicken breasts are now cooked. The chicken breasts will look beautiful with golden brown color and green specks due to basil in it.

• The chicken should be bouncy to touch when cooked.

Testing by pressing with finger tip

Olive stuffed Chicken Breast

Direction For Making Mushroom Sauce:

• Wash and cut each mushroom to 3-4 long pieces.

• Peel and cut garlic to small pieces.

• Shred Basil leaves.

• Take 3-4 drops of olive oil in a nonstick pan and heat it.

• When the oil is hot lower the flame and add garlic to it cook for 30 sec.

• Add mushroom and cook for 1 min.

Mushroom, Olive  and fresh basil being Sauteed  in 1ml, olive oil

• Mix vinegar, honey and 30ml. water and add this mixture to the mushrooms in the pan.

Ready for Honey,Vinegar olive stalk to be added

•  Cook for 2 minute. 

Mushrooms being cooked in stock for 2 min.

• Add salt, mix nicely and switch off the gas.

Salt added and gas switched off

• Delicious mushroom sauce with basil flavor is ready.

Mushroom sauce

How to serve:

• Heat the stuffed chicken breast on a non-stick pan or in micro wave oven.

• Place hot chicken breasts on a serving plate.

• Pour hot mushroom sauce on it.

Olive stuffed chicken breasts with mushroom sauce

• Serve hot.

Tips:

• Use non-stick pan and do not use oil, this recipe does not require oil during cooking.

• If you do not have non-stick pan then only grease the cooking utensil with 3-4 drops of oil and place the chicken breast on medium hot pan, not very hot pan.

• You can make fresh mustard-honey paste by taking fresh paste of mustard seeds and honey in 1:2 ratio and mixing both nicely by beating with a spoon/fork.

Suggested variations:

• 4-5 teaspoon grated Parmesan cheese can be mixed with olive and then stuffed.
• Instead of black olive green olive or mixture of black and green olive can be taken.

• Thyme can be taken instead of Basil.

• If you want to make chicken breast completely fat free then omit cream.