Home Cooking


Mexican Crusade Conquered (moved from Ontario board)


Home Cooking

Mexican Crusade Conquered (moved from Ontario board)

schtanley | Jun 18, 2008 07:46 PM

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....


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