Chicken, boneless cubes: 400 gm

Salt to taste

Black pepper powder: 1/2 tsp

Rosemary: 1 tsp

Lime juice: 1 tsp

Flour: 1/4 cup

Olive oil: 2 tbsp


Onions, sliced: 1

Garlic, chopped: 1 tsp

Capsicum, julienne: 1/4 cup

Mushrooms, sliced: 1/4 cup

White wine: 2 tbsp

Red chilies, chopped: 1

Tomato concasse: 1/2 cup



  1. Marinate chicken in salt, 1/4 tsp black pepper powder, 1/2 tsp rosemary & lime juice.
  2. Let sit for a minimum of 20 mins for the flavours to seep in.
  3. Sprinkle flour onto a platter & coat the chicken cubes with it, dusting off the extra.
  4. Heat olive oil in a pan, shallow fry the chicken cubes till they turn a pale golden brown.
  5. Remove onto a kitchen absorbent napkin.
  6. In the same pan, add onions & sweat for a minute, before dunking in garlic.
  7. Sauté for 30 secs more before adding capsicum & mushrooms.
  8. Pour in white wine & allow a gentle boil to come.
  9. Add in red chilies, 1/2 tsp rosemary & mix in nicely.
  10. Allow the wine to reduce by half, then add tomato concasse.
  11. Cook for 3-4 mins, then add the fried chicken cubes.
  12. Check for seasoning & adjust salt along with 1/4 tsp black pepper powder.
  13. Serve hot with rice which has been tossed in butter & chopped parsley.                                                                                   Note: This is a classic recipe of the Italian cuisine with subtle mix of spice with wine. Enjoy! 

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