Not so Drunken Chicken with Tomatoes
2015-01-02- Cuisine: Fusion
- Course: Main Course
- Skill Level: Advanced
- Yield : 1.5 Kg
- Servings : 5
- Prep Time : 30m
- Cook Time : 20m
- Ready In : 50m
The not so drunken chicken with tomatoes – this is my version of the Drunken Chicken with a twist. I ran short of port wine one day and used only 1/4th the quantity. I also added wine vinegar to the marinade, hence the name “Not so Drunken Chicken”
I have also done away with a lot of other ingredients from the traditional recipe and yet, this one is a winner.
I served it on the side of Pasta in Arrabbiata sauce
Ingredients
- Button mushrooms, sliced 150 gms
- Onion 1 diced finely
- Garlic 10-12 cloves finely chopped
- Chicken 1.5 Kg Boneless, cut in square pieces
- Dried herbs (Thyme and Rosemary)
- Worstshire sauce 2 Tbsp
- Wine Vinegar 2 Tbsp
- Port wine 1/2 cup
- Tomatoes 5, boiled, skinned and chopped finely
- Cherry tomatoes 100 gms cut in halves
- Butter for cooking
- Heavy cream 4-5 Tbsp
- Salt and Pepper to taste
Method
Step 1
Marinate chicken in 2 Tbsp of Wine vinegar, salt, pepper and 2 Tbsp of Worstshire sauce. Add a pinch of dried herbs (I used thyme and rosemary) and let it sit for about an hour or so.
Step 2
Heat butter in a pan, add garlic, onions and fry till onions become translucent. Add mushrooms, wine, and tomatoes. Let the mix simmer and reduce it to make it a thick sauce.
Step 3
In another pan, fry the marinated chicken in butter till it cooks and keep it aside. I did it in batches as the chicken really needs to cook through and become brown.
Step 4
When the sauce has reduced and has thickened a bit, add to it the cooked chicken and cherry tomatoes and let it simmer till the cherry tomatoes soften
Step 5
Switch off the burner, add creme and serve with Pasta in Arrabbiata sauce on the side.
Trivia
Drunken chicken is the name given to several different ways of preparing chicken using alcoholic beverages. In Chinese cuisine there are many different ways of cooking drunken chicken. One nationally known and very popular version, Shaoxing, originated in the Zhejiang province of eastern China. In another version of the dish, the whole chicken is first steamed then chopped up into pieces appropriately sized for picking up by chopsticks. The steamed meat, along with its juice, is cooked with scallions, ginger and salt. After the chicken is cooked it is marinated in Chinese liquor, sherry or a distilled liquor, like whiskey, overnight in the refrigerator. The chicken is served chilled, often as an appetizer. Besides the liquor-flavored meat, another feature of the dish is the liquor-flavored gelatin that results from the chilled mixture of the alcohol and the cooking juices.
Source: Wikipedia
Drunken Chicken with Tomatoes
