29 August 2012

thai-inspired basil chicken with mushrooms. {gluten-free & dairy-free}










29 August 2012

Sticky, sweet, salty, sour, earthy & spicy. The flavors & textures are lovely. My brother Peter was literally licking the bowl. Not very polite according to table etiquette, but very honest. 

This Thai-inspired dish could easily be doubled to feed a crowd. I usually tend to drink a dry white wine when I eat Asian-inspired food, but this Spanish Garnacha was really nice with the deep flavors from stewing. Plus we just got an amazing gust of dry, cool weather here in Maine...so it just seemed right.  

thai-inspired basil chicken with mushrooms. 
serves 3-4

1 TBL vegetable oil
1 tsp. spicy sesame oil
2 whole chicken legs, cut at the joint into two parts
sea salt & a generous amount of cracked pepper
1 small onion, halved & sliced
2" piece of ginger, peeled & roughly chopped
1-2 chilies, chopped (your spice preference)

2 cups baby bella mushrooms, whole

1/2 cup white wine
1/4 cup water
1/4 cup fish sauce
2 TBL brown sugar
2 TBL soy sauce

2 handfuls of fresh basil

serve with:
black rice or jasmine rice (cooked in chicken broth-according to package directions)
1 lime, cut into slices
  1. In a large pan (with fitted lid), over medium heat add oils, onion, ginger & chilies. Season the chicken & add to the pan. Cook about 4 minutes per side. 
  2. Add mushrooms, wine, water, fish sauce, sugar & soy sauce. Bring to a boil, reduce to a simmer, cover & cook for 40-45 minutes until sauce is sticky & reduced .
  3. Remove bones & add basil. 

happy eatings & cheers!

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