Chicken in white wine, Thai style
6 servings
120 minutes
Europe and Asia, white wine and green curry, celery and ginger, leek and lemon grass - aromatic chicken, Thai style
1
Cut the chicken into pieces, for a serving — two different types of meat, white and red.
- Chicken: 1.9 kg
2
Pour in wine, sprinkle with onion, celery, leek (only the white part), grated ginger, finely chopped garlic, bay leaf, lemon grass, and black peppercorns.
- Dry white wine: 750 ml
- Red onion: 1 head
- Celery: 4 stems
- Leek: 1 stem
- Ginger: 50 g
- Garlic: 4 cloves
- Bay leaf: to taste
- Lemongrass: 1 stem
- Black peppercorns: 8 pieces
3
Add a teaspoon of curry, salt, and mix. Place in the refrigerator overnight.
- Green curry paste: 1 teaspoon
- Salt: to taste
4
When it comes to the task, take the chicken out of the fridge, dump it in a pot with all the marinade, and put it on the heat. Bring to a boil, reduce the heat, and simmer on low for an hour and a half. If the marinade evaporates too much, add a little water or chicken broth.
- Chicken: 1.9 kg
- Dry white wine: 750 ml
- Salt: to taste
- Lemongrass: 1 stem
5
Add chopped basil and cilantro leaves and serve the chicken with plain rice.
- Basil: 50 g
- Cilantro: 50 g