Tuesday, September 3, 2013

Southwest Chicken with Mushroom White Wine Sauce

We hadn't had chicken for a while and I needed fresh stock so I picked up some bone in breasts.  I wanted a mushroom sauce of some type so I got some mushrooms too.  I boned the breast to make stock and fried the skins till crispy as treats for the dogs. The fat that comes off the skins I brush on the breasts before putting them on the BBQ.  I sear them 2 minutes each side then put them in the centre off the heat to roast for 25-30 minutes total cooking time.

Southwest Seasoning

2 tbsp  chili powder
2 tbsp paprika
2 tsp ground coriander
1 tsp ground cumin
1 tbsp  brown sugar
2 tsp Mexican oregano
1 tsp granulated garlic
2 tsp kosher salt
2 tsp black pepper

2 tsp mustard powder

Plain old rice, but that is what Fern likes. The mushroom sauce was brown the mushrooms in butter, then add them to a butter and flour roux. Add some chicken stock, a couple of tablespoons and the white wine. I used about 3/4 cup white wine and poured it all in the sauce. I brought that to a boil and let it reduce.

The Greek salad was cucumber, yellow and red cherry tomatoes, shallots, black olives and feta cheese. Dressed with extra virgin olive oil and fresh lemon juice and some salt and pepper. 

The wine sauce had boiled down but it was really tart. I put more salt in but it would take too much salt to fix that. I put a bit less than a teaspoon of sugar in also. That was a mistake. It made the sauce too sweet.  It wasn't cloyingly sweet, just too sweet for savoury. A quarter to half a teaspoon would have been better. I only recently figured out that a little sugar can turn a bitter or sour flavour into something delicious without making it sweet. I just found out how much sugar is too much. 

As mistakes go, it wasn't all that bad.

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