This vegan version of Madame Renoir’s Sauted Chicken was just what I needed to hone my seitan making skills.
And as we are stuck in lockdown at the moment I am trying all sorts of recipes.
I had never heard of Madame Renoir and her chicken till it popped up in one of Rick Stein’s documentaries on France, and I then found a recipe on-line. There seem to be a number of variations of this dish.
The original recipe calls for Cognac, but I used white wine, and of course vegan butter.
For the seitan chicken see my recipe here, which was originally inspired by “It Does’t Taste Like Chicken“.
In that recipe I suggest either cutting the seitan into steaks, or pieces for skewers, but this time I made it into medium sized pieces, a bit like chicken breasts.
My ingredients:
- 5 of my seitan chicken pieces
- Olive oil
- Vegan butter
- 2 tomatoes, seeded and chopped
- 1 large onion, sliced
- 4 cloves garlic, peeled
- 1/4 C stock
- Bouquet Garni of parsley and thyme
- 150 grams mushrooms, coarse chopped
- Handful of black olives, pitted
- 2 to 3 T wine or cognac
- Salt and black pepper
- Some chopped garlic and parsley – for serving/garnish
What to do:
1 Heat a dash of olive oil in a large pan, and brown the seitan pieces.
2 Once browned, remove the pieces, discard any oil left in the pan, and then heat about 2 T of the vegan butter in the pan.
3 Add back the seitan pieces along with the onion, garlic cloves, chopped tomatoes, bouquet garne and stock.
4 Cook gently for about 15 minutes, stirring occasionally to prevent sticking.
5 Add in the chopped mushrooms and continue cooking for another 10 to 15 minutes until the mushrooms are soft.
6 Add in the olives along with the wine, and continue cooking till the liquid has reduced almost to nothing.
7 Remove the bouquet garni, season with salt and pepper.
7 Serve up and sprinkle with the persillade (chopped parsley and garlic)
Bon apetit!
