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Country Chicken Stew

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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.

Serves4

Cooking Methodsauteeing

CostModerate

Total Timeunder 2 hours

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationgluten-free, lactose-free, peanut free, soy free

Equipmentfood processor

Mealdinner

Taste and Texturegarlicky, meaty, rich, savory

Type of Dishcasserole

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
  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.)

  4. 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.

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

  6. 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.

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