← Back to Search Results
sauteeing Catalonia, Spanish
Country Chicken Stew

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Picada--almonds, garlic, and saffron, ground to a paste and thickened with hard-boiled egg yolks--is a typical Catalan way to finish a stew. Serve this rustic chicken dish with a Rioja wine and plenty of good, crusty bread.

Yield: Serves 4

Ingredients

  • 1 (2½-pound) chicken, rinsed, patted dry, and cut into 8 serving pieces
  • Coarse salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 30 cipollini or pearl onions, peeled
  • ¾ pound carrots, peeled and sliced into ½ inch rounds
  • 8 small Red or White Rose potatoes
  • 1 bay leaf
  • 1 cup dry white wine
  • 4 cups chicken stock, preferably homemade

Picada:

  • 2½ ounces slivered almonds, toasted
  • 3 large garlic cloves, peeled
  • ½ teaspoon loosely packed saffron threads
  • 3 hard-boiled large egg yolks
  • 3 hard-boiled large egg whites, finely chopped

Directions

Season the chicken generously with salt and pepper. Heat the olive oil in a large heavy skillet over medium-high heat. Brown the chicken evenly on all sides, then transfer to a flameproof casserole. Add the onions and carrots to the skillet and cook, stirring occasionally, until golden, about 10 minutes. Transfer to the casserole with the chicken. Place the potatoes around the edges and season with 2 teaspoons salt and 1 teaspoon pepper. Add bay leaf.

Pour off most of the fat from the skillet and return to high heat. Pour in the white wine and cook, stirring and scraping the bottom of the pan to release all the browned bits, about 3 minutes. Pour over the chicken and add the stock.

Place the casserole over medium heat and bring to a boil. Reduce to a simmer and cook, covered, 25 to 30 minutes, until the chicken thighs are cooked through. (Check the pan occasionally to make sure the liquid is at a slow simmer.)

To make the picada, combine the almonds and garlic in a food processor and process to a fine paste. Add the saffron and hard-boiled egg yolks and process again, adding enough liquid from the casserole to make a smooth paste. Set aside.

With a slotted spoon, transfer the chicken and vegetables to a serving tureen, and discard the bay leaf.

Return the casserole to medium-high heat and whisk the picada into the cooking liquid. Pour over the chicken and vegetables, sprinkle with the egg whites, and serve.


© 1997 Mary Sue Milliken and Susan Feniger
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving.

1104kcal (55%)
224mg (22%)
89mg (148%)
940mcg RAE (31%)
2850mg
214mg
57g
25g
15g
103g
294mg (98%)
913mg (38%)
11g (56%)
49g (75%)
7mg (38%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
living-raw-food Living Raw Food
by Sarma Melngailis
lucid-food Lucid Food
by Louisa Shafia
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
martin-yans-china Martin Yan's China
by Martin Yan
the-sweet-life The Sweet Life
by Kate Zuckerman
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
flavor Flavor
by Rocco DiSpirito
baked-explorations Baked Explorations
by Matt Lewis
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?