Brown Sauce Grilled Chicken - Spain

Brown sauce is a traditional condiment served with food in the United Kingdom and Ireland, normally brown or dark orange in colour. The best known brown sauce is HP Sauce, a spicy and tangy variety, 
is most popular  in the UK.  Brown sauce is traditionally eaten with meals and dishes such as bacon sandwiches, chips and baked beans.

In Spain Espagnole (pronounced like the word for Spanish: "espaƱol") is a basic brown sauce which  is one of the five mother sauces of classical cuisine and  is traditionally served with red meats.

In week 3 - day 14, for the marathon the theme is Condiment from Countries.  

Condiment - Brown Sauce
Country - Spain 

300 Grams Chicken
For Marination
1 Teaspoon Brown sugar
1 Tablespoon Balsamic vinegar
1 Tablespoon Lime Juice
3 Cloves Garlic  - crushed
1 Tablespoon Soy sauce
1 Tablespoon Worcestershire sauce
1/2 Teaspoon Back pepper powder
1/4 Teaspoon Salt
1 Tablespoon Olive oil

For the Sauce
1 Tablespoon All purpose flour
1 Tablespoon Butter
1 Tablespoon Oil
1 Bay leaf
1/2 Teaspoon Fresh Thyme
2 - 3 Cups Chicken Stock
1 Onion - finely diced
1 Carrot - finely diced
1 Tablespoon Celery - finely diced
2 Tablespoon Tomato paste
Salt to taste

Mix all ingredients  for the marination add the chicken and keep it in the refrigerator to marinate  at least 2 hours or overnight.

To prepare the sauce

In a heavy-bottomed saucepan, melt the butter and oil over a medium heat, add the onions and fry till brown, stir the flour and stir it with a wooden spoon for 
 five minutes or so, until the flour releases an aroma,  add the stock little at a time and keep stir till the flour is lump free and form a smooth paste  , add the remaining stock and rest of the ingredients and let it boil  on low flame for 15  to 20 minutes keep stirring in between.  After 15 - 20 minutes, remove the bay leaf and  cool the broth, then blend it to a smooth paste.  

Boil this sauce over lower heat, until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan.
For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer.

In a grill pan fry the marinate chicken in little oil till cooked and brown on both sides, as the chicken is frying pour the remaining marinade a spoon at a time, so that the chicken remains juicy and does not dry out.  .

To Serve
In a serving plate spoon in a tablespoon of sauce, place the grilled chicken on it.  Rice or steamed noodles and veggies or with fried potato wedges or french fries.  Serve hot and enjoy. 

Labels : Chicken, Brown Sauce, Spain, Continental Cuisine, Blogging Marathon

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.