Chicken Royal Cooked In Red Wine
|Chicken||1 Kilogram, dressed|
|Dry sherry||4 Tablespoon|
|Soya sauce||4 Tablespoon|
|Spring onions||1 Cup (16 tbs) (SautÃ©ed)|
|Parsley||2 , chopped|
|Red golconda wine||2 Cup (32 tbs)|
|Secondary broth||2 Cup (32 tbs) (Secondary)|
|Corn flour||1 Tablespoon (Mixed With 2 Tablespoon. Water)|
|Boiling water||1 Cup (16 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
Rub the chicken in and out with a little sherry and soya sauce.
Heat the oil and deep fry the chicken until golden brown.
Drain and plunge into a pan of boiling water to remove the oil.
Place the chicken in a casserole.
Mix the sauted spring onions and parsley together and stuff it inside the cavity of the chicken.
Mix together wine, broth, remaining sherry, soya sauce, and salt.
Pour over the chicken.
Simmer the chicken in wine sauce for 30 minutes covered.
Add little water or extra wine if necessary.
Remove the chicken from sauce and cut into small pieces or simply dis-joint the chicken.
Thicken the remaining wine sauce with cornflour mixture.
Place chicken pieces in a plate.
Pour sauce over it.
Use vegetarian chicken instead of chicken and follow the recipe as given above.