Each one of us have a story to tell
And there is one that I have too
Of our tales through numerous spell
Each season marked with different hue
'Midst turn and bends, highs and lows
Our discretion of life clearer grows.
One of the mediums through which I tried to impress my wife during our courtship was poetry. Today much of poetry has turned into passion for cooking and food that we commonly share. This Valentine week friends from Kolkata Food Bloggers decided to celebrate it through the theme 'Love on the Plate-Dinner for Two' where we were supposed to make dinner for two (two of us ofcourse). Coincidentally Valentine Day also happens to be our marriage anniversary so the idea of 'dinner for two' particularly intrigued me.
Its been four amazing years with my wonderful wife and certainly I do not need a Valentine Day to remind me how fortunate I have been to have her in my life. She complements and completes, encourages and appreciates, ignores my shortcomings, bears my complacency, forgives my inadequacies and loves unconditionally.
Like cooking, sometime life begins to sing in a monotonic song. Some of my cooking style, like the chicken roast, became very monotonic and predictable to Amrita in the sense that she more or less knew what group of ingredients and spices I would be use in the process. Therefore I mustered up enough courage to try something different this time. I had conceptualized this myself and hoped it to be edible. Thankfully it did impress her. I, naturally, could think of no better name for it but 'Chicken Valentine'.
- Chicken breast boneless 2 pieces about 500 gm
- Balsamic Vinegar- 2 tbsp
- Worcestershire Sauce- 1 tbsp
- Red wine (I used a homemade one)- 100 ml
- Vegetable Oil- 2 tbsp
- Salt to Taste
- Broccoli- 25gm
- Baby Corn- 3 sticks
- Green Capsicum- 1/2 Capsicum
- Garlic- 2 Cloves
- Olive Oil-1 tbsp
- Salt to Taste
- Freshly crackled black pepper
- Cherry Tomatoes- 6 Pcs
Wash and clean chicken.
Marinate it in Balsamic Vinegar and Worcestershire Sauce and salt for 1/2 hr.
Chop Capsicum, Baby Corn and Broccoli very finely. Crush and chop garlic.
In a pan warm olive oil and put garlic. Cook for few second till it releases the aroma.
Place the finely chopped veggies and whole cherry tomatoes. Sauté slightly, not overcooking it and at the same time maintaining the crispness of the veggies. Season with salt and freshly crackled pepper. Set aside.
In another pan heat oil and pan roast the marinated chicken. Cook for about 6 minutes each side or till done. Set aside.
Deglaze the fond in the pan with wine and reduce to a medium consistency.
To deglaze a pan means adding liquid such as stock or wine to a pan to loosen and dissolve food particles (called fond) that are stuck to the bottom. The flavorful mixture produced by deglazing can then be used to make a sauce. (Source:About.com)
Place the sauté vegetables on one side and place the chicken breast slightly on the inner side towards the center. Drizzle with wine sauce.
Serve with toasted garlic bread and choice of wine.