Chicken in White Wine Thai Style

Ingredients

• Dry White Wine 25 fl oz
• Poultry 5 lbs
• Garlic 4 cloves
• Spanish onions 1 head
• Ginger 0 oz
• Celery salt 4 stalks
• Leek 1 stalk
• Green peppercorns 8 pieces
• Bay leaf to taste
• Black Bean Paste 1 tablespoon
• Basil 0 oz
• Cilantro 0 oz
• Salt to taste
• Lemongrass 1 stalk
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Cut the chicken into pieces, with two different types of meat per serving: white and dark.

Step 2

Pour in the wine and add the onion, celery, leek (only the white part), grated ginger, finely chopped garlic, bay leaf, lemongrass, and black peppercorns.

Step 3

Add a teaspoon of curry, season with salt, and mix well. Refrigerate overnight.

Step 4

When you're ready to cook, take the chicken out of the refrigerator, pour it into a pot along with all the marinade, and place it over heat. Bring it to a boil, then reduce the heat and simmer on low for one and a half hours. If the marinade reduces too much, add a bit of water or chicken broth.

Step 5

Add chopped basil and cilantro leaves, and serve the chicken with plain rice.