Rosalia's Chicken Stew With Vegetables

Serves: 2

Gideon Batz

1 January 1970

Based on User reviews:

57

Spice

42

Sweetness

44

Sourness

39

mins

Prep time (avg)

4.5

Difficulty

Ingredients:

2 tsps

Salt

2 tbsps

Olive Oil

3 large

Garlic (cloves)

Directions:

1

Rinse the chicken well under cold running water and pat dry with paper towels

2

Season generously with salt and pepper

3

In a large heavy skillet, heat the olive oil over medium/high heat

4

Brown the chicken pieces evenly on all sides, then transfer to a covered heatproof casserole

5

Add the onions and carrots to the hot skillet and cook, stirring occasionally, for about 10 minutes, until golden

6

Transfer them to the casserole with the chicken

7

Place the potatoes around the edges of the casserole and again season with salt and pepper

8

Add the bay leaf

9

Pour off most of the fat from the skillet and, over high heat, deglaze it with the white wine

10

Cook, stirring and scraping the bottom and sides of the pan to release all the flavorful bits into the liquid, for about 3 minutes

11

Pour the wine over the chicken, add the stock and bring up to the boil

12

Reduce the heat to very low, cover and simmer for 25 to 30 minutes, until the chicken thighs test done

13

Check the pan occasionally to make sure the liquid is kept at a slow simmer

14

If it boils the chicken will be tough

15

Transfer the chicken and vegetables to a platter with a slotted spoon and discard the bay leaf

16

To make the picada: combine the almonds and garlic in a food processor and process them to a fine paste

17

Add the saffron and the hardboiled egg yolks only, process again and add enough of the liquid from the casserole to make a smooth paste

18

Return the casserole to mediumhigh heat and whisk the picada into the cooking liquid

19

Simmer until the sauce is reduced to about 3 cups, and taste for seasoning

20

Return the chicken and vegetables to the pan and turn to coat them with the sauce and heat through

21

Serve in the pan, sprinkled with the egg whites