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May. 6th, 2012 11:30 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
carols_stuffNorthside Chicken
4 boneless, skinless chicken breast halves
8 cloves of garlic, sliced
1/2 cup (125 ml) black olives, sliced (measured before slicing)
1 cup (250 ml) chicken stock
3/4 cup (180 ml) dry white wine or vermouth
The juice of 1/2 lime
2 tsp (10 ml) Dijon mustard
1 Tbs (15 ml) grated fresh ginger
2 ounces (56 g) dried imported mushrooms
1 15-ounce (425 g) can ready-to-eat Cuban-style black beans (make sure to get ready-to-eat and not plain)
1 tsp (5 ml) rosemary
Hot paprika and salt to taste
2 Tbs (30 ml) oil
Reconstitute the mushrooms by soaking them for an hour in enough water to cover. Heat the oil over moderate heat in large skillet, and add the garlic, cooking till it’s soft but not brown. Remove and reserve the garlic, and add the chicken to the skillet, cooking till it’s light brown on both sides. Add the stock, wine, lime juice, and mustard. Mix well. Add the beans, ginger, and olives. Return the garlic to the skillet. Squeeze the water from the mushrooms and add them. Add the rosemary, and the salt and hot paprika to taste. Cook for 30 minutes more. Serves 4.
4 boneless, skinless chicken breast halves
8 cloves of garlic, sliced
1/2 cup (125 ml) black olives, sliced (measured before slicing)
1 cup (250 ml) chicken stock
3/4 cup (180 ml) dry white wine or vermouth
The juice of 1/2 lime
2 tsp (10 ml) Dijon mustard
1 Tbs (15 ml) grated fresh ginger
2 ounces (56 g) dried imported mushrooms
1 15-ounce (425 g) can ready-to-eat Cuban-style black beans (make sure to get ready-to-eat and not plain)
1 tsp (5 ml) rosemary
Hot paprika and salt to taste
2 Tbs (30 ml) oil
Reconstitute the mushrooms by soaking them for an hour in enough water to cover. Heat the oil over moderate heat in large skillet, and add the garlic, cooking till it’s soft but not brown. Remove and reserve the garlic, and add the chicken to the skillet, cooking till it’s light brown on both sides. Add the stock, wine, lime juice, and mustard. Mix well. Add the beans, ginger, and olives. Return the garlic to the skillet. Squeeze the water from the mushrooms and add them. Add the rosemary, and the salt and hot paprika to taste. Cook for 30 minutes more. Serves 4.
