Dak bungalows were synonymous with the lonesome forest cottage where the English men would keep guard.
This recipe is borrowed from the Anglo-Indian style. Dak bungalows were synonymous with the lonesome forest cottage where the English men would keep guard. They were also famous for some rustic food being served by the caretakers who would hunt the catch from the forest and serve it to the Masters.
• 950 to 1,150 gms whole chicken, with skin cut into pieces
• 2 tbsps oyster sauce
• 2 tsps dijon mustard paste/mustard paste
• 1 tbsp oil
• 1 tbsp unsalted butter
• 1 small onion, minced
• 50 ml red wine
• 2 ribs celery, thinly sliced
• ¼ tsp crushed dry red chillies (hot red pepper fakes) or to taste
• Salt and crushed pepper to taste
• Several sprigs of fresh parsley, bay leaves, sprigs of fresh rosemary and celery leaves, tied in a bundle with cotton thread like a bouquet garni
• Season the chicken liberally with red wine, oyster sauce, salt and pepper.
• In a large frying pan, combine the oil and butter over high heat. When hot, add several pieces of chicken and cook on the skin side until it turns an even golden brown, about five minutes.
• Turn the pieces and brown them on the other side, for about five minutes more. Do not crowd the pan, brown the chicken in several batches. Carefully regulate the heat to avoid scorching the skin. When all the pieces are browned, transfer them to a platter.
• Add the onion, celery, crushed red peppers and salt to the fat in the pan and cook over moderate heat until the onion and celery are soft and translucent, for about four to five minutes.
• Add chicken stock and simmer it. Add the herb bundle, stir to blend and simmer for about five minutes. Bury the chicken in the sauce and simmer, partially covered, until the chicken is cooked through, for 25 to 30 minutes more.
• Remove and discard the herb bundle. Transfer chicken to warmed dinner plates, along with sauce. Serve immediately.