Chicken in White Wine Sauce with Basmati Rice

Chicken sauce is a dish most of us have requested for. Guess we all do get tired of the Nigerian stew from time to time. Having some other sauce to go with rice just brings interesting variety to meal times with rice. I venture this time to cooking with wine and the result is so amazing.The inspiration for this meal came from my lunch date with my niece at a Chinese restaurant. On the menu was spring roll, jumbo prawns, chicken and  corn soup , plain boiled rice with chicken sauce and sweet and sour sauce . Lunch was great  and we talked about many things, relationships, work etc . This young lady sure knows where she is going. With a degree in Industrial Engineering and another one in Design her eyes are fixed on bringing solutions to our lives. I have asked that she designs a machine that can help to slice Afang/Okazi. 🙂

The dual flavor of the tangy white wine and sweet dates makes this Chicken sauce so much interesting. Enjoy!

Recipe
Ingredient
1 Chicken Breast (bcut in cubes)
1/2 teaspoon Corn flour
4 pieces Dates
11/2 cups Chicken stock
2 table spoons dry white Wine( the sour type)
1/2 medium size Onion
2 Shombo Pepper( sliced)
2 cloves Garlic
1 table spoon Ginger( chopped)
2 cooking spoons Vegetable Oil
Chicken Seasoning cube to taste
Salt to taste

Method
1, Cut the chicken into cubes, season with garlic, salt, seasoning cube and dry pepper. Allow to marinade for about 30 minutes
2, Heat the oil and brown the Chicken. Remove the chicken and set aside
3, Dissolve the corn flour in the chicken stock. I usually have chicken stock in the fridge. If you do not have chicken stock, you can use water and chicken seasoning cubes  to make your stock. Add the wine into the chicken stock
4, In the  hot oil from where the chicken was removed, add the onion to fry till brown.
5, Add the chopped pepper and dates and fry for 2 minutes
6, Remove the dates, peppers and onion and set aside
7, Pour the chicken stock and wine mixture into the pot and Chicken and cook for about 2 minutes allowing the stock to thicken
8, Return the date and pepper to the pot, and cook for 1 minute. Taste and correct seasoning and cook for another minute and the sauce is ready

Cooking tip: If you do not want to use the white wine you may wish to skip it. I simply like the flavor it brings to the sauce.
In place of dates you can use Sultanas which is normally used for baking cake.