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.



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