"COUNTRY CHICKEN CHOWDER A' LA BORENORE"
Prepare:
- 1 cup diced red pepper
- 1 cup diced celery
- 1/2 cup peas
- 1 cup diced onions
- 1 cup sliced mushrooms
- chop 3 to 4 chicken breasts into bite sized pieces
- cook 1 cup of spiral pasta (al-dente
)
Need:
- 2 litres good chicken stock
- 2 litres milk
- 1/2 cup white wine
- 1/4 cup thickened cream
- 2 tablespoons of arrowroot powder
- 2 cloves of fresh garlic
- 1 tablespoon finely chopped fresh green ginger
- 1 teaspoon of finely chopped thyme
- salt
- white pepper
- olive oil
Method:
Place chicken into a pre-heated oiled fry pan and seal quickly. Add to same pan onions, crushed garlic cloves and chopped ginger. Stir and cook till onions are translucent. Place contents of fry pan into a dish and put to one side. Pour white wine into fry pan and stir until all the brown residue is in solution. Pour solution into dish containing cooked chicken. Place all of the chicken stock into a large pan and bring to boil. Add to stock red peppers, celery, peas, mushrooms and chopped thyme. Turn down heat and simmer for ten minutes. Add cooked pasta, chicken, onions and white wine mixture. Add all of the milk and simmer for a further ten minutes.
Place arrowroot powder in a small dish and make into a runny paste using some liquor from the pan. Stir paste into pan contents and stir whilst heating contents. When mixture thickens turn off heat. Add salt and peeper to taste. Place lid on pan and allow to stand for an hour. Just before serving add thickened cream and re-heat if necessary
Serve: serve in pre-heated bowls with crusty bread rolls
Wine: serve with an adequately cooled bottle of Rosemount's "Orange" Chardonnay or similar.
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