This recipe is not for those who like their chicken spicy, or masaledar! This is for those who like subtlety. It has the right undertones of tarragon and chives and the garlic… oh, the garlic!
Try and let me know if you liked it.
- 2 chicken breasts cut into small cubes
- 10 to 12 pods of garlic
- 2 tsp sea salt
- 1 tsp lemon juice
- 3 tbsp olive oil
- 1 cup button mushrooms sliced
- 3 tbsp butter
- 1 small onion finely chopped
- 1 tbsp fresh chives finely chopped
- 1 tbsp tarragon
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1/2 cup fresh cream
- salt and pepper to taste
Crush 4 to 5 garlic pods with 1 tsp sea salt in a mortar and pestle. Apply this to the chicken pieces. Apply some lemon juice and rub the mixture into the chicken pieces. Keep the chicken pieces aside for an hour.
Heat the olive oil in a frying pan. Dry the chicken pieces thoroughly on kitchen towels and place each one on the frying pan. Keep some space between the chicken pieces. (Drying the pieces of chicken before frying them makes them brown evenly)
Fry them on both sides till they are evenly golden brown and slightly springy to touch. This takes about 3 minutes on each side.
Once all the chicken pieces have browned, remove them from the pan and drain them on kitchen towels once again. Now place the mushroom slices in the frying pan, again keeping space between each piece.
Once the mushrooms have browned well, remove them and drain them.
Remove all the remaining oil into a wok, and place the wok on heat. Add the butter. Crush the remaining garlic with the balance sea salt and put it in the butter-olive oil mixture. Throw in the chopped onions and saute for 2 minutes. Add the tarragon, chives, dry white wine and chicken stock. Boil the mixture till it reduces to about half the original volume. Now add the fresh cream and mix it well. Taste it and then add salt and pepper.
Put the chicken and mushroom pieces in the sauce and serve hot with bread.
Oh, I mean… Happy Cooking!