Pollo con Uvas y Vino Tinto (Chicken with Grapes and Red Wine) and Setas al Ajillo (Mushrooms with Garlic)
Today marks the second and final installation of Spanish recipes as cooked by my boyfriend. I had a little more of a hand in this as I did the mushrooms and saved the chicken when he was distracted by the athletics!
Both of these dishes are gorgeous and they work well as part of a larger tapas group or together as a main course, perhaps with some rice or potatoes if you're that way inclined. The wine you use for the chicken is, of course, paramount and I stand by the general rule that you should only ever cook with something you'd be happy to drink.
Pollo con Uvas y Vino Tinto (Chicken with Grapes and Red Wine)
Serves 4
8 chicken thighs, bone in and skin on
100ml olive oil
5 garlic cloves, finely chopped
½ Spanish onion, chopped
1 stick celery, finely chopped
8 sage leaves
25ml brandy
200ml red wine
200ml water
30 red grapes
sea salt and freshly ground black pepper
Heat the olive oil in a large, heavy-based pan over a medium to high heat and add the chicken. Fry on all sides until golden, about 15 minutes. Add the garlic, stir, then after one minute add the chopped onion and celery. Cook, stirring, for 10 minutes until the onion and celery have softened and turned golden.
Add the sage leaves, brandy and red wine and flambé the pan: use a lighter or long matches to set light to thw alcohol as soon as you add it to the pan. Reduce until there is no liquid left and then add the water. Taste and add more seasoning and then add the grapes. Reduce the heat and leave to simmer for 20 minutes. Serve with the mushrooms below.
Setas al Ajillo (Mushrooms with Garlic)
Serves 4
300g wild mushrooms
8 tbsp olive oil
3 garlic cloves, finely chopped
1 tbsp fresh parsley, chopped
4 sprigs thyme
splash of white wine (or gin)
sea salt and freshly ground black pepper
Heat the olive oil in a large frying pan and fry the mushrooms, insides facing up for a couple of minutes. Season the insides with salt and pepper and then flip over. Season again and fry for another 2 minutes. Add the chopped garlic and parsley and cook, stirring, for a couple of minutes.
Add the thyme sprigs and white wine (or gin) to the pan and give the pan a shake. It may flambé so be careful. Cook for around 30 seconds and then serve.
Both of these dishes are gorgeous and they work well as part of a larger tapas group or together as a main course, perhaps with some rice or potatoes if you're that way inclined. The wine you use for the chicken is, of course, paramount and I stand by the general rule that you should only ever cook with something you'd be happy to drink.
Pollo con Uvas y Vino Tinto (Chicken with Grapes and Red Wine)
Serves 4
8 chicken thighs, bone in and skin on
100ml olive oil
5 garlic cloves, finely chopped
½ Spanish onion, chopped
1 stick celery, finely chopped
8 sage leaves
25ml brandy
200ml red wine
200ml water
30 red grapes
sea salt and freshly ground black pepper
Heat the olive oil in a large, heavy-based pan over a medium to high heat and add the chicken. Fry on all sides until golden, about 15 minutes. Add the garlic, stir, then after one minute add the chopped onion and celery. Cook, stirring, for 10 minutes until the onion and celery have softened and turned golden.
Add the sage leaves, brandy and red wine and flambé the pan: use a lighter or long matches to set light to thw alcohol as soon as you add it to the pan. Reduce until there is no liquid left and then add the water. Taste and add more seasoning and then add the grapes. Reduce the heat and leave to simmer for 20 minutes. Serve with the mushrooms below.
Setas al Ajillo (Mushrooms with Garlic)
Serves 4
300g wild mushrooms
8 tbsp olive oil
3 garlic cloves, finely chopped
1 tbsp fresh parsley, chopped
4 sprigs thyme
splash of white wine (or gin)
sea salt and freshly ground black pepper
Heat the olive oil in a large frying pan and fry the mushrooms, insides facing up for a couple of minutes. Season the insides with salt and pepper and then flip over. Season again and fry for another 2 minutes. Add the chopped garlic and parsley and cook, stirring, for a couple of minutes.
Add the thyme sprigs and white wine (or gin) to the pan and give the pan a shake. It may flambé so be careful. Cook for around 30 seconds and then serve.
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