Poulet A La Catalane
Serves: 6
Branson Greenfelder
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
56
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 large
Onion (chopped)2 cloves
Garlic (chopped)1 cup
Tomato Concentrate2.25 cups
Water1 pinch
SaltDirections:
1
Special equipment: A large heavy bottomed pot Saute the chicken pieces in olive oil in the pot until they are golden brown
2
Add the duck breast and saute another few minutes
3
Remove and reserve on a plate
4
Brown the onions and garlic in the chicken drippings
5
Remove from the heat and reserve
6
Fry the bacon in another pan
7
*Cooks note: don't use any oil as there is enough fat in the bacon
8
When the bacon is crisp and the fat is rendered, combine with chicken and duck breast and set aside
9
Mix the peeled tomatoes with the tomato concentrate and puree
10
Heat them in another casserole until they turn slightly golden
11
Add 1 1/2 tablespoons of the flour to thicken
12
Add the onions and garlic to the tomato mixture
13
Add the chicken, bacon, and duck and cover with 2 1/4 cups of water
14
Add salt and freshly ground black pepper
15
Bring to a slow simmer and cook for 40 minutes
16
Add 3 slices of blanched orange to casserole and leave for 15 minutes to allow the orange aromas to permeate the chicken
17
Then remove them and reserve for garnish