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    Preparation Time
    25 Mins
    Spice Level  

Basque Chicken in Red Wine with Olives, Served with Paprika & Rosemary Potatoesby Tejasvi Arneja

Rs. 598 Serves 2

This dish is inspired from the Spain's Basque Regions famous "Coq Au Vin" method of preparation. It gets a beautiful flavor with red wine and Olives and is served with crispy rosemary potatoes.

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Rs. 598Serves 2

NUTRITIONAmount Per Serving

    • Calories650


    Non Stick Pan
    Frying Pan

INGREDIENTSPortion for 2

    For chicken
    400 gms Chicken Breasts
    1 Chopped Onion
    1/2 Green Bell Pepper Chopped
    1/2 Red Bell Pepper Chopped
    1/2 Yellow Bell Pepper Chopped
    1/2 tsp Dried Sage Leaves
    1 tsp Dried Thyme
    3 tbsp Black Olives Halved
    4 tbsp Red Wine
    1.5 tbsp Olive Oil
    Juice - 1 Lemon

    For Potatoes
    1/2 tsp Rosemary
    1 tbsp Flour
    2 Parboiled Potatoes
    1/2 tsp Paprika Powder
    4 tbsp Vegetable Oil

    Tejasvi Arneja

    More Recipes by same Chef

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      Start by Sauteing Chicken Heat a non-stick pan over low heat and add olive oil. Add chicken and cook for 5 minutes till it gets a golden color.


      Add Bell Peppers and spices Add onions, all bell peppers, sage, thyme, black olives, salt and pepper to taste.


      Add Red Wine to Chicken Mixture Turn heat to high and add red wine. Cook for 2 minutes.


      Add Lemon Juice, Water and Reduce Turn heat to low, add lemon juice and 1 tbsp (15ml) water. Cover the pan and let it simmer for 10 minutes or until water has reduced.


      For Rosemary Potatoes Coat Potatoes with flour, paprika, rosemary, salt and pepper to taste. In a small frying pan over high heat add vegetable oil. When oil is hot, fry potatoes for 3 to 4 minutes on each side until they are golden brown.


      Final Serving Serve chicken with golden fried rosemary potatoes.

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