Mushroom and Chicken in Balsamic Sauce!


Balsamic Vinegar is one of the ingredient gems of Italian Cooking. Its sweet and tangy flavors can enhance a salad, entree or even a dessert.
I had bought a bottle of Balsamic vinegar a while ago but still hadn't used it. The bottle I got was more tart than sweet so i couldn't just pour it over salad or avocado. I had to use it in making some sauce. Recently I chanced upon few recipes which combine chicken and mushrooms in balsamic sauce and thought it was perfect timing. I had all the ingredients in my kitchen just waiting for the magic to happen.

I made the recipe gluten free and egg free by coating the chicken pieces in rice flour and pan frying them. Also I didn't have thyme so i substituted with ajwain/ova - a spice similar in flavor which is very common in an Indian pantry. The pictures may not look appealing but the flavors are awesome.

I served the Mushroom and Chicken in Balsamic Vinegar with flavored rice and pan roasted garlicky green beans for a complete meal.

Ingredients:
  • 4 chicken thighs
  • 10-12 large cremini mushrooms
  • 1 small onion, sliced
  • 3-4 cloves of garlic, minced
  • 1/4 cup balsamic vinegar
  • 1/2 cup chicken stock/water
  • 1/2 teaspoon fresh thyme or 1/4 teaspoon ajwain seeds
  • 1 teaspoon sugar
  • salt to taste
  • lots of freshly ground black pepper
  • 2 -3 tablespoons of olive oil
  • 2 -3 tablespoons of rice flour


Direction:
  1. Wash, clean and pat dry the chicken thighs and cut into desired size pieces.
  2. Season with salt and pepper and lightly dust with rice flour.
  3. In a large saucepan, heat the olive oil to medium heat.
  4. Add the chicken pieces few at a time and just cook enough to lightly brown the outer coat.
  5. Take out with a slotted spoon and keep aside. Some of the pieces or the coating may stick to the pan. Its okay, when we make the gravy it will add additional flavor.
  6. Once you are done frying all the chicken pieces, in the same oil, add the onions and garlic and saute.
  7. Stir in the thyme or ajwain and saute for a few minutes.
  8. Add the mushrooms and saute till they release some water.
  9. Pour in the balsamic vinegar and the chicken stock/water.
  10. Liberally crush some fresh pepper over the sauce.
  11. Add the Chicken back in the pot, and mix to coat in the sauce. 
  12. Lower the heat and cook till the chicken is done.
  13. Adjust the salt and also add the sugar now.
  14. Serve hot with flavored rice, pasta or quinoa.

Comments

Post a Comment

Popular posts from this blog

Gluten Free Chapati/Sorghum Flatbread

Image
Chapati/ Roti/ Poli - Different names for a simple flat-bread made in most Indian homes on a daily basis. Its usually made up of whole wheat which is freshly milled at the local flour mill. The most common carbohydrates consumed in an Indian diet are rice and wheat. Interestingly potatoes and corn are considered more as vegetables than carbs. In fact you can segregate the Indian populations geographically with North India relying heavily on wheat as opposed to South Indians being rice eaters and a whole segment in between who need both rice and the wheat chapatis in each meal. My daughter grew up preferring to eat chapatis even though my husband and I were born rice eaters. All hell broke loose when she was diagnosed with gluten allergy. Meal times became a struggle as she pushed away every meal with rice. Desperately i searched the internet for help. I tried many different mixes with starches and gums added but I still wasn't getting the soft pliable texture of a chapa...
Read more

Gluten Free Upma

Image
Upma is traditionally made for breakfast in South Indian homes . Its main component is Rava or Cream of wheat. To make this gluten free, i have swapped the Rava for cream of rice or Idli Rava which is easily available at Indian grocery stores. This is a mild tasting but very filling breakfast. You can add more vegetables if you like. Makes: 2 servings Ingredients: 1/2 cup Cream of Rice /Idli Rava 1 1/2 cup water 1/2 tsp. mustard seeds 1/2 cup chopped onions 1 green chili finely chopped 1/2 inch piece ginger finely grated 1/2 cup peas salt to taste 1 tsp. sugar handful of raisins and cashew nuts(optional) Chopped cilantro for garnish 1 tbsp. oil Directions: Heat oil in saucepan over medium heat. Temper with mustard seeds and let them pop. Add chopped onions and sauté till soft. Add grated ginger and chopped chilies. Add raisins and cashew nuts if using. Add peas and the water. Let it come to a boil. Flavor it with salt and sugar. Add the idli rava and ...
Read more

Pudina Ghosht: Goat meat in Mint curry!

Image
Chicken just like potatoes can be cooked and flavored in infinite ways. But every Sunday which is our goat meat /mutton feasting day, I am torn between the left creative side of my head and cautious practical right side. I usually pair the goat meat with strong spices which compliment it well. Today I took a detour and decided to try a refreshing herb mint/pudina. I supported the mint with some cilantro/coriander leaves and churned out a delicious Mint flavored Goat curry /Pudina Ghosht. The refreshing herbs balanced the spices and meat flavors perfectly. This recipe is a winner and will have many repeats. Ingredients: 2 lbs goat meat pieces on bone 1 large red onion, sliced 4-5 large cloves of garlic, chopped 1.5 inch ginger chopped 3-4 thai chilies chopped 1 packed cup of fresh mint leaves 3/4 cup of fresh cilantro (coriander leaves) 1 heaped teaspoon of freshly ground black pepper (can add more to increased heat and flavor) 1/2 cup thick yogurt 1/4 teaspoon ...
Read more