Try this flavorful chicken stew, typical of stews eaten in the region of Castilla, where the winters are chilly and food warms you from the inside out. Served with home-fried potatoes and warm, crusty French bread and a simple green salad for a filling, delicious meal.
Prep Time: 15 minutes
Cook Time: 1 hours
Ingredients:
1 whole fryer, cut into pieces or 8-10 pieces of chicken
1/4 cup virgin Spanish olive oil
2 cups of white mushrooms, sliced
4-5 large cloves of garlic, unpeeled
1 1/2 cups dry white wine
1 large yellow onion, coarsely chopped
1 medium sweet red pepper
2 peeled carrots, cut into large pieces
1 - 16 oz. can green peas, drained
salt and pepper to taste
Preparation:
Remove excess fat and skin from chicken, rinse in cold water and pat dry with paper towels. In a large, deep frying pan or skillet, heat olive oil and brown chicken for 5-7 minutes on medium high heat.
Add mushrooms, garlic, onion, carrots and sweet red pepper to pan and sauté until mushrooms are softened and onion is translucent, approximately 5 minutes on medium heat.
Add white wine to skillet and turn heat to high until broth boils, then reduce and simmer until chicken is cooked thoroughly and liquid is reduced a bit and thickens, 20-30 minutes. Check the pan while chicken is cooking and add more broth or water if necessary.
Just before serving, add green peas to pan and stir well. Serve with home-fried potatoes.
Note: Spaniards like to use their wonderful, crusty French-style bread to “mop up” the sauce.
By Lisa & Tony Sierra
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