Weekend Cookout! - Braised Herb Chicken, Red Sauce and Sauteed Veggies!

Hey all! Its almost the weekend and EL the Cook wants you to try this delicious recipe at home!

The Herb Chicken with a Red sauce and generous butter sauteed veggies is the perfect start to pamper yourself and your family! This simple recipe is quick and involves rather run-of -the mill ingredients, but when presented on a plate, it becomes a spectacle of flavor and color!

The warm smells and fresh taste of this dish will keep you on your toes for the week ahead!


Here's what you'll need:

INGREDIENTS ( Serves 3)

• 1 Large Red Onion (chopped fine)
• 2 Large Tomatoes (Pureed)
• 1 Large Carrot, diced
• 4-5 medium sprigs of broccoli
• 3 cloves garlic, minced
• 1 Yellow, Green and Red Bell Pepper,diced
• 4 Chicken breasts
• 7-8 baby corns,diced
• 1 green chili, sliced in half

SEASONING

• Fresh Coriander
• Parsley flakes
• 10 gm tomato ketchup
• 1 teaspoon vinegar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon sugar
• Salt & Pepper
• Olive oil
• Butter

KITCHEN EQUIPMENT:

• Chefs Knife
• Heavy metal skillet
• Griddle Pan
• Spatula
• Serving platters

METHOD:

A) Red Sauce:

The Red sauce is the most important part of this dish. It ties the herb chicken and the veggies together, so getting this element of the dish right is of prime importance. It also takes the longest to cook.

• Place 2 tablespoons of olive oil in the skillet and place 2 cloves of minced garlic and the sliced chili. Leave this on high heat for 5 minutes, to make the fresh chili & burnt garlic oil.
• Add in the chopped onion and the sugar. Caramelize the onion well as this gives color to your sauce
• Add in the pureed tomatoes and leave to simmer for 5 minutes
• Add the vinegar, Worcestershire sauce, tomato ketchup and a teaspoon of parsley flakes
• Now, leave to simmer for 30 minutes.

B) Sauteed Vegetables:

• To the griddle pan add 1 tablespoon butter and add in your diced carrots 1st
• Then add the bell peppers, broccoli and baby corn
• Cook on high heat for 5-7 minutes, ensuring it is well tossed. Add in parsley flakes, salt as per your taste.
• Do no overcook or vegetables become soggy. You'll want that crunch in your dish!

C) Braised Chicken :

• Marinade the chicken in salt, pepper, parsley flakes and olive oil for 15 minutes.
• The veggies should be cooked by now, take them off your griddle pan and turn up the heat.
• On high heat, place your chicken breasts and cook them for 3 minutes on each side.
• They should be well braised. Lower the heat and cook for another 2 minutes until juicy.

Assemble your dish as shown above.

This dish is best eaten piping hot! The freshness of the veggies and the richness of the sauce should compliment the parsley braised chicken. 

A beautiful continental dish for a warm dinner feeling for the family!

Bon Apetit!