It has rained almost everyday since the past few weeks. I’m just loving this weather! It’s pleasant and the best part is working on my laptop with a cup of coffee while it’s pouring outside 🙂
After a hectic week, yesterday we went to the Singapore Night Festival. It’s a festival organized by the National Museum of Singapore every year around this time of the year. There are more than 130 activities spread across 10 venues including light and sound shows and live performances. So yesterday we managed to make it on time and watch a few amazing performances…. the phoenix show, light and sound show, live performances etc. It was such a fun night! Here are some shots I took last night 🙂
The recipe I’m posting today is something different I tried…yes with red wine. I’ve never cooked any dish before with wine although wine is a common ingredient used. For this dish, I added the vegetables I had in stock to make it a whole some meal. I loved cooking this dish, especially the part where I poured the wine since I always found it visually enticing watching chefs pour wine when they prepared similar dishes! 🙂
No more talking, here you go with the recipe…enjoy 🙂
Preparation Time: 15 minutes (excluding marinating time)
Cooking Time: 25 minutes
Serves: 3 to 4
Olive oil – 2 tbsp
Chicken – 900 g, fillet
Red Wine – 1/2 cup
Tomato – 1 medium, cut into discs
Red Pepper – 1, sliced
Carrot – 1, cut into thin discs
Big red chili – 2, a thin slit in the middle
Garlic – 2 tsp, finely chopped
Chicken stock – 1 cup
Dried Parsley – 1 tsp
Brown sugar – 1 to 2 tsp
Salt – as required
For the marinade:
Red wine – 1 to 2 tbsp
Vinegar – 2 tsp
Paprika – 2 tsp
Chili powder – 1/2 to 1 tsp
Seasoning – 3 tsp
Step 1: Mix the marinade ingredients and add it to the chicken. Marinate for around 1 to 2 hours.
Step 2: Heat the olive oil in a U-shaped vessel or pan (after the chicken has been marinated for at least 2 hours). Add the carrots and mix well. Cook for around 1 to 2 minutes.
Step 3: Add the garlic followed by the tomato. Saute for another 1 to 2 minutes. Add the red pepper, red chili and mix well.
Step 4: Add the chicken and mix well. After 2 to 3 minutes, add the red wine and the parsley. Cook for few minutes.
Step 5: Add the chicken stock now along with the sugar and mix well. Lower the flame and cover the pan. Let the mixture cook until you have a very thick consistency. Add salt as required.
Step 6: Serve hot with freshly baked bread of your choice.
To print this recipe click here: Chicken in Red Wine
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