I have no picture of this dish as it’s been a few months since I’ve made it but Ciara has requested that I do this post soon. So, here it is sans picture.
This is a dish that my Mom has been doing for as long as I remember. Growing up a fussy eater, I always refused to eat it…silly me! It’s delicious.
About two years ago, my Mom and her friend, threw a party for their friend’s 60th. For the main course, my Mom cooked chicken martini for about 40 + guests and everybody loved it. I should know, myself and Jayne were recruited to wait the meal and I don’t think there was one plate we cleared that wasn’t licked clean. :)
I love this dish, especially in the winter, as it’s so heart-warming and rich and so very easy to make.
Here’s what you need:
1 yellow onion, sliced
1 red pepper, sliced
1 green pepper, sliced
5 medium chicken breasts, skinless and boneless – lightly season with salt and pepper
250 ml cream
250ml of dry martini
1 tbsp of paprika
Here’s what you need to do:
Preheat the oven to 180 (C). Place inside the oven, a pyrex dish.
Cut the chicken into 1-2 inch pieces and sear in a pan for about 3-4 mins.
Take the chicken out of the pan and put in the pyrex dish and into the pre-heated oven.
While the chicken continues to cook, heat a little oil in a pan and once hot put in the sliced onion and allow to cook for about 1-2 minutes until the onion turns translucent.
Then place the peppers into the pan and allow to cook for another 1-2 minutes.
Pour in the martini and allow to cook for a minute.
Pour in the cream.
Add the paprika and stir to combine.
Bring to the boil. Reduce the heat and allow to simmer for 1-2 minutes before taking off the heat.
Pour the sauce into the pyrex dish with the chicken and place in a preheated oven at 180 C degrees. Cover with foil.
Cook for 15 mins.
Serve with rice.
Variation: This sauce would also work well with a white fish or crab claws.
Tip: This sauce (with the onions and peppers removed) can be cooled and stored in the freezer until needed. Once out the freezer, just pop out of container and place in saucepan over medium heat until it is fully melted. (Freeze once cooled and keep in freezer for up to 6 months)