Friday, August 20, 2010

Braised Chicken in Red Wine Sauce

1 lb chicken meat
15 pcs of white mushrooms
1 stalk of carrot - cut into small chunks
1/2 white onion - cut into small pieces
few slices of garlic
1 bowl of red wine
4 tbsp of tomato ketchup
5 bay leaves
salt and pepper to taste
  1. Marinate the chicken pieces with salt and pepper for a few hours.
  2. Heat up a non-stick pan and brown the marinated chicken pieces.  Set aside.
  3. With some oil in the pan, saute the onion and garlic until fragrant.
  4. Add in the chicken pieces, mushrooms, carrots, bay leaves, red wine and ketchup.
  5. Braise for at least 30 mins or more.  Check seasonings and add salt and pepper if desired.
  6. Transfer to plate and serve warm.