Chicken with mushrooms
1.2 kg chicken
600 grams fresh button mushrooms
150 grams tomato paste
1 tablespoon crushed garlic
1 large onion finely chopped
3 tablespoons vegetable oil
salt and pepper to taste
2 tablespoons chopped parsley
1/2 cup dry sherry
1/2 cup dry red wine
Cut the chicken into serve size pieces and mix with the garlic, onions, sherry, 1 tablespoon parsley, cloves, salt and pepper.
Allow to marinate for 30 minutes or desirably overnight in the fridge.
Clean the mushrooms and cut into 1 cm thick slices.
Heat oil in a deep saucepan to simmering point.
Add the marinated chicken pieces and marinade into the pan.
Stir thoroughly and cook until the chicken pieces are fried to a golden brown colour. Be careful not to overcook.
Stir in the tomato paste. Mix thoroughly and add 1/2 cup of hot water. Mix well, cover and allow to simmer for 10 minutes.
Add 1/4 cup of red wine and allow to simmer for 5 minutes. If necessary, add a little hot water to avoid the sauce from drying up or to your preference.
Add the sliced mushrooms and carefully mix with the chicken pieces and sauce. Avoid crushing the chicken or sliced mushrooms.
Add 1/4 cup of red wine. Simmer over low heat for 15 minutes or until mushroom pieces are thoroughly cooked.
Keep saucepan covered or uncovered, depending upon your preferred sauce consistency.
Transfer chicken, mushrooms and sauce into a serving dish. Sprinkle with 1 tablespoon of finely chopped parsley.
Serve on a bed of rice with a lettuce salad or with achard de legumes.
Madeleine's recipe : Chicken with mushrooms
Discover more of Madeleine’s Mauritian cuisine in‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe