Chicken In Quick Brown Sauce

Ingredients list for Chicken In Quick Brown Sauce

• 1 Chicken 1 inch cubes
• 1/2 cup Refined Flour
• 1 medium Onion
• 2 medium Carrot
• 2 stalks Celery
• 7-8 medium Mushroom
• 1 medium Green capsicum
• 5-6 Black peppercorns
• 1 Chicken bones
• 4 tablespoons Oil
• 2 Bay leaves
• 5 cups Chicken stock
• 2 tablespoons Tomato puree
• to taste Salt
• 1 teaspoon White pepper powder

Method

1. Clean and wash chicken. Pat dry, roll in seasoned flour. Dust off excess flour and keep aside. Peel, wash and slice onion. Peel, wash and chop carrots. Wash and chop celery sticks. Clean, wash and slice mushrooms. Wash, deseed and cut capsicum into julienne. Crush peppercorns coarsely.
2. Heat two tablespoons of oil in a pan, add chicken bones and sauté on high heat for a minute. Add bay leaves, onion, carrots, half of the peppercorns and celery to the chicken bones. Mix, cover and cook on reduced heat. In another pan heat the remaining oil. Add chicken pieces and sauté till golden brown.
3. Turn over and cook till the other side also gets golden brown. Drain and keep aside. Retain the remaining oil in the pan. Add chicken stock to the chicken bones mixture and continue cooking. Add tomato puree and mix well. Season with salt and white pepper powder. Cook on high heat till you get the desired consistency. In the oil in which the chicken pieces were cooked, add mushrooms and sauté. Strain the sauce over the sautéed mushrooms and cook on high heat. Add fried chicken pieces and let it cook for two to three minutes. Add remaining crushed peppercorns, cover and cook till the sauce is reduced slightly. Add capsicum julienne and mix well.

Nutrition Info