Ingredients for 4
1.5-1.8 kg chicken, cut into portions, season
with salt and black pepper
2 onions finely chopped
3 tbsp olive oil
1/2 cup white wine
1 1/2 cup chicken stock
3 thyme sprigs
1 bay leave
Making the Picada (Catalonia -Style
1 tbsp olive oil
1 thick of sliced bread, crusts removed, cut
40g pine nuts
2 garlic cloves- cut in slices
pinch of saffron threads or powder
1/2 tsp ground cinnamon
2 tbsp chopped Italian parsley
2 tbsp lemon juice
2 egg yolks
Complement with broccoli, zucchini or
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. Add 1 tbsp of the oil in a heavy
based 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 the casserole dish to the stovetop and stir over very low
heat until thickened slightly. Season to taste, return the chicken and gently warm
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 the stew or a braise during the final minutes of cooking time and has a
quite unique taste.
Enjoy with Spanish wine!
Written by Kumiko