This recipe is best with
Recipe Ingredient
- 1.5-2kg chicken, chopped
- Seasoning
- 1 tsp salt
- ¾ tsp pepper
- 2 tbsp corn oil
- 1 tbsp butter
- 1 tbsp minced garlic
- 10 shallots, peeled and kept whole
- 2 bay leaves
- 1 tbsp Italian mixed herbs
- 1 onion, quartered
- 1 can button mushrooms, halved
- 200g carrots, cut into wedges
- 5 red dates, seeded
- 2 slices of ham, chopped
- 1 leek (use white portion only), sliced
- 70g sweet snow peas
- ½ bottle red wine
- ½ cup fresh chicken stock
- Roux
- 1½ tbsp plain flour
- 1½ tbsp corn oil
Instructions
- Lightly marinate chicken with salt and pepper. Heat oil and butter in a saucepan; sauté garlic, shallots, bay leaves and ham until fragrant. Add marinated chicken to mix.
- Pour in chicken stock and add the mixed herbs. Bring to a boil. Reduce the heat and add onion, mushrooms, carrots and red dates. Simmer for 20-25 minutes or until meat is tender.
- Pour in red wine and stir well to mix. Add leek and snow peas. Cook for about 5-6 minutes.
- Add roux to mix.
- To prepare roux: Heat oil in a non-stick saucepan. Stir in plain flour to mix. Keep stirring until sauce turns slightly golden. Scoop a ladleful of stock from the main dish and mix with the roux. Keep stirring until a paste is formed. Transfer the roux into the main dish. Stir well until gravy is thick.
