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Jun 18, 2008 07:46 PM
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Mexican Crusade Conquered (moved from Ontario board)

So this one is all about me and not to take the limelight away from Beautiful American, and she is very beautiful, but it is my crusade. So, as I mentioned previously, there is this place in Ajax; wonderful place, I really like it. Even Beautiful American agrees, reluctantly. I was really blown away with their non-menu item, that is only listed as a special. Creamy Garlic Chipotle Wine Chicken...mmmmm; it is outstanding.

Cheap as I am and ever to take a cuisine challenge, I endeavoured to recreate this wonderful dish. Having strategically secured some dry chipoltes from Kensington earlier in the year, I dissected the tastes and came up with what turned out to be bang on including heat (confirmed by Beautiful American):

- 2 good size boneless skinless chicken breasts (add some big shrimp too!)
- 1 can chicken stock (twas what I had)
- 1/2 cup of white wine (or more as desired)
- 1/2 cup table cream (half of those half pint cartons, I didn't measure)
- 3-4 good size garlic cloves
- 2 whole dried chipotles (I might try more but this was pretty good)
- 1/4 cup finely chopped onion
- 1/2 cup thinly chopped mushrooms
- olive oil
- salt and pepper

Keep it simple:

- soak the chipotles in a dish of water for a minimum hour
- drizzle a little olive oil over chicken and season with S&P
- with a pan over medium-high heat and olive oil, saute chicken breasts until browned on both sides, remove from pan and reserve
- this is the trick; in a mini-chopper, chop-blend the garlic and chipotles together as fine as possible, you will want to retain some texture so not a paste
- add a little oil to the hot pan and saute the garlic-chipotle mix 1 minute max, don't let it burn
- add onion and mushroom, saute another minute or so till soft
- de-glaze with wine and chicken stock (eyeball so as not to drown), simmer to reduce by half
- once reduced add warmed cream..simmer 1 minute, add reserved chicken, simmer 1-2 minutes, check seasoning,
- serve by placing chicken on plate and spooning sauce over, perfect with spanish rice on side and don't forget re-fried beans and that nice cool mexi-salad.

To die for....

Schtanley

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