Canadian national Chicken receipe

Preparation time: 10 minutes Stand: 30 minutes (Cook time : 1 hour)

Ingredients

• 1-1/2 cups (375 mL) sodium-reduced chicken broth (Chicken Stock)
• 1 pkg (1/2 oz/14 g) dried morel mushrooms or any ordinary mushrooms  
• 1 chicken, (4 lb/2 kg), cut into pieces
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) pepper
• 1/4 cup (60 mL) all-purpose flour
• 2 tbsp (30 mL) vegetable oil
• 1/4 cup (60 mL) butter
• 1/3 cup (75 mL) chopped shallots or Onions
• 2 cloves garlic, minced
• 1 cup (250 mL) dry sherry or white wine
• 1/2 cup (125 mL) whipping cream 
• 1 fresh thyme sprig 
• 2 tbsp (30 mL) chopped fresh parsley

Preparation

In small saucepan, bring broth to boil. Remove from heat. Add mushrooms; let stand for 30 minutes to rehydrate. 

Meanwhile, sprinkle chicken with salt and pepper; dredge in flour, shaking off excess. 

In large skillet or Dutch oven, heat oil over medium heat; brown chicken. Remove to plate. Drain fat from pan.

In same skillet, melt butter over medium heat; cook shallots and garlic until softened. Pour in sherry, scraping up brown bits and bring to boil; boil for 2 minutes. 

Add cream, thyme and broth with mushrooms, being careful not to add any grit from bottom of pan. Return chicken and any accumulated juices to pan; bring to boil. Reduce heat and simmer until juices run clear when chicken is pierced and sauce is thickened, about 45 minutes. Sprinkle with parsley.

Simple Ice wine special

• 1 cup water
• 1 cup sugar
• 2 teaspoons grated lemon rind 
• 1/2 cup lemon juice 
• 1 (25 5/8 ounce) bottle rose wine

Directions:

1. 1
   Combine water and sugar in small saucepan; bring to a boil, stirring constantly, until sugar dissolves. Let cool.
2. 2
   Combine sugar syrup and remaining ingredients, pour into freezer trays, and freeze until almost firm. Spoon mixture into large bowl, and beat with an electric mixer until slushy. Return to freezer trays;freeze until firm.

Chicken Biryani Recipe

your favorite food in Hyderabad

Ingredients:
Chicken - 1, about 900 gms, cut into 8 pieces
Ghee or Oil - 1 cup
Onions - 2, medium sized and sliced
Onions - 2, medium sized and minced
Ginger - 2, two inch pieces, minced
Garlic - 5 cloves, minced
Garam Masala Powder - 1 tblsp
Turmeric Powder - 1/2 tsp
Black Pepper Powder - 2 tsp
Salt - 1 1/2 tsp
Tomato - 1, large, minced
Coriander Leaves - 1/2 cup, minced
Rice - 1 cup
Black Cardamoms - 2
Green Cardamom - 1
Cinnamon - 1 inch stick
Cloves - 2 to 3

Method:
1. Wash chicken and set aside to drain.
2. Heat ghee or oil in a heavy-based pan over moderate heat.
3. Add sliced onions and fry till brown.
4. Remove onions from pan, drain and set aside for garnish.
5. Remove half the oil from the pan and return to moderate heat.
6. Add minced onions, ginger and garlic.
7. Cook over low heat for 2 to 3 minutes till well blended.
8. Add chicken, spice powders and salt.
9. Stir and cook over moderate heat for 5 minutes, checking that it does not stick to pan.
10. Lower heat and cook for a further 8 to 10 minutes till water released from chicken is almost absorbed.
11. Add tomato and coriander leaves and cook for about 5 minutes.
12. Wash rice and soak in water for 15 minutes.
13. Drain rice and add to pan with whole spices.
14. Stir till rice turns translucent.
15. Mix in 2 cups of water.
16. Cover pan and put a weight on the lid.
17. Steam cook rice over moderate-low heat for 10 to 15 minutes till water is absorbed and rice is tender.
18. Garnish with the reserved fried onions.
19. Serve hot.