Chicken with boozy mushroom sauce


Being accustomed to Indian food where there are a dozen or more spices in one dish it was difficult (baffling even) for me to imagine a meal with just salt and pepper as spices. But I guess that’s where you fall back on true flavour of the ingredients. So here is my attempt at working with just salt, pepper and a pinch of cayenne…

Ingredients:
2 Medium sized Chicken breasts
Potato – 1 Small cut into half
Mushrooms 100 gms
Flour 1Tbspn
Vodka/White wine 1/4 Cup
1 Small sized Onion –  finely diced
Salt – to taste
Black Pepper (freshly cracked) – to taste
Cayenne Pepper – a pinch
Olive oil or butter – 1Tblspn

Image

Lets face the hardest part of this recipe first – its the choice between olive oil and butter. It translates into appeasing your taste buds vs going healthy. For me it was the former (clearly!) so I went for the butter but nothing stopping you from being good! 😉

Now that we are through that, lets get cracking. Take the chicken and add some salt, freshly cracked black pepper and a pinch of cayenne and rub these in. Let it rest for 5mins until you chop the mushrooms and onions. Next, in a non-stick pan add some olive oil or butter put the chicken breast in till you get a light golden colour on both sides but do not fully cook! Put the two pieces of potatoes in the pan, sprinkle salt and get a nice golden colour to the base of the flat face of the potatoes. As earlier make sure you do not cook them fully. In a preheated oven, add the chicken and the potatoes to cook for about 20mins at 280 degs.

For the sauce use the same pan & oil you used for frying the chicken to not lose the lovely flavours, add extra oil/butter if needed. Add the onions & cook only till they are translucent do not wait for them to get brown/crispy. Next add the mushrooms, salt, pepper and let it cook till the mushrooms are soft. Next add the booze and stir till it evaporates. Here is where you can either add some chicken stock if you like, I personally prefer to stay true to the mushroom & booze flavour so I add a little bit of water and a already mixed flour-water mix to avoid any flour balls in the sauce. Simmer until the sauce till it thickens and its done ! 

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