[identity profile] silmaril.livejournal.com posting in [community profile] df_recipes
This was the dinner for Wednesday and Thursday nights. I had a bottle of white wine to finish up---needed to cook it, it was past drinking---so looked over a few chicken with white wine recipes online and came up with this. Since I started off from a recipe, there are real actual measurements here for some things; try to contain your shock.

Get two chicken breasts; remove bones, skin etc. to taste; cut into strips, five-six strips per breast. Mix 1.5 cups of white wine, a little less than 0.25 cup of a high-heat oil (I used sunflower), some thyme, some salt, some pepper and parsley, and two tablespoons of flour in a blender or with your mixer. Chop half an onion and one or two cloves of garlic. Put the rest of the 0.25 cup of the high-heat oil into your non-stick pan or skillet or whatever you prefer to use; heat it, adding some thyme and parsley to the oil as well to flavor it. Cook the onion and garlic a little, until discolored; add the chicken strips and toss them once or twice, then pour in the sauce, stir, bring it to a boil and reduce the heat to let it simmer. Longer cooking time = more flavour all around, but if you are in a hurry, having cut the chicken into strips, they will cook through in about 12-15 minutes of simmering. Serve with rice prepared with mint. Yum.

The next day: Chop a standard box of mushrooms (how much is that, 100 grams?) and six-to-eight baby red potatoes (or equivalent amount of any other potato). Make sure to slice the potatoes rather thin so that they can cook quickly; microwave them for a minute or two if you want. Make some more of the same sauce; I made less this time. Broil the mushrooms in a little more of the oil until they are nice and brown; if you salt them a tiny bit, they will release juice when they are at the yummy stage. When they do, put in the potatoes and pour in the sauce, adding hot water if you think it's necessary. If you feel more thickening will be a good thing, dissolve a teaspoon of corn starch in a tiny bit of hot water and mix it in. In the meantime, heat the pan with the leftovers from the night before. After five minutes or so of letting the potatoes cook, merge the two pans, bring to a boil, and let simmer down with lower heat for about 10 minutes. Yum.

Cross-posted to personal journal.


Darkfriend Recipes

August 2010

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