Catalonia Chicken Stew
Ingredients for 4
1.5 ~1.8 kg chicken, cut into portions, season with salt and black pepper
2 onions finely chopped
3Tbsp olive oil
1/2 cup white wine
1 1/2 cup chicken stock
3 thyme sprigs
1 bay leave
Making the Picada (Catalonia -Style Pesto)
1 Tbsp olive oil
1 thick of sliced bread, crusts removed, cut in pieces
40g pine nuts
2 garlic cloves- cut in slices
pinch of saffron threads or powder
1/2 teaspoon ground cinnamon
2 Tbsp chopped Italian parsley
2 Tbsp lemon juice
2 egg yolks
Complement with broccoli, zucchini or green beans
1. Heat 3 Tbsp of the oil in the casserole dish over medium heat and brown the chicken pieces for 5 minutes. Remove from heat onto a plate. Add onions and cook gently on low heat for 6 minutes until translucent.
2. Return the chicken to the casserole dish, adding wine, stock, thyme and bay leaf. Warm up and simmer, covered over low heat for 1 hour.
3. While cooking the chicken, making the Picada. 1 bsp of the oil in a heavy base pan over medium heat. Add bread and pine nuts and fry for 3 minutes until golden. Remove and drain on paper towel and cool slightly. Put in a mortar pestle or food processor, add garlic, saffron, cinnamon and 1 Tbsp parsley and grind to a coarse, crumbly consistency.
4. Once the chicken has been cooking for 1 hour, remove just the chicken from the casserole dish to a plate and keep warm. Add the pine nut pesto to the casserole dish and cook for 1 minute. Remove from the heat and whisk in the lemon juice and egg yolks and parsley. Return casserole dish to the stovetop and stir over very slow heat until thickened slightly. Season to taste, return the chicken and gently warm through.
This dish features the sauce thickened with “Picada” which is the Catalonia Style Pesto- traditionally a blend of toasted nuts , herb, garlic and bread. Picada is usually stirred into stew or a braise during the final minutes of cooking time and has a quite unique taste.
Enjoy with Spanish wine!
Written by Kumiko