Monday, October 7, 2013

Spanish-style Chicken

I've been in a rut lately, cooking the same "old favorites" over and over again. While I do have my tried and true chicken preparations, I felt like eating something a bit different. So, instead of using boneless, skinless thighs, which are my "go to" part of the bird, I decided to use a whole chicken, skin, bones, and all.

Serves 4
1 whole chicken (3 1/2 - 4 lbs), cut into 10 pieces
Kosher salt
sweet paprika
1 tbs olive oil
6 cloves of garlic, minced (I used gigantic cloves and loved the flavor; you may want less)
1 heaping tbs tomato paste (I use the one in a tube)
1/3 cup sherry vinegar
2 cups chicken broth (I recommend low sodium)
6 jarred piquillo peppers, cut into strips
1/2 cup green olives, sliced
2 tbs chopped, fresh parsley for garnish

Preheat oven to 400 degrees. Season the chicken pieces on both sides with salt and paprika. Heat an ovenproof skillet* (at least 12 inche) over medium heat and swirl in oil. Working in 2 batches, add chicken to pan and cook until browned (2-4 minutes on each side). Transfer chicken to a plate as it is browned.

Reduce heat to low and add the garlic and tomato paste, scraping up browned bits with a wooden spoon. Return chicken to the skillet, increase the heat to high, and pour in the vinegar. Boil, stirring, until liquid is reduced to a glaze. Turn chicken pieces to coat all over.

Stir in broth and bring to a boil. Add the peppers and olives. Transfer to oven and braise for 25 minutes (until a thermometer inserted into thickest part of breast reaches 160 degrees and liquid is reduced by half. Garnish with parsley.

*I wrap my nonstick skillet's handle in aluminim foil and it works fine
Chicken on the bone almost always tastes far better than boneless, skinless pieces of the bird do (and that's even when you take the skin off before eating). This dish smelled wonderful and tasted even better. My only regret was that I couldn't dunk an entire loaf of garlic bread into the wonderful sauce. The sauce is very thin, but could be thickened at the very end with a simple slurry. I had planned to use leftovers to make a soup, but I'm having second thoughts and may just eat it as is.

1 comment:

  1. Did you get a new camera what a great colorful photo love the recipe too!


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