Pollo Con Salsa De Aceitunas Españolas (Chicken with Spanish Olives)
I was lucky enough to receive a few Spanish food-related Christmas presents this year so this weekend we had a bit of a tapas feast with some of the delicious produce. Chorizo, jamón, manchego, pan con tomate and a lovely bottle of Rioja.
As well as drinking the wine, I also wanted to cook with it and this recipe is the result of that. Based on a classic Spanish dish using white wine, this is a much richer and much more wintry version. The chicken is juicy and moist with slightly salty crispy skin; the olives blister slightly in the pan giving them an almost roasted flavour and the sauce is lovely and viscous and brings the whole dish together - you simple have to try this!
Pollo Con Salsa De Aceitunas Españolas (Chicken with Spanish Olives)
Serves 4
8 free-range chicken thighs
2 tbsp olive oil
6 garlic cloves, thinly sliced
1 tbsp flour
2 sprigs of fresh rosemary
3 tbsp brandy
1 small glass of red wine
200ml water or chicken stock
150g pitted green olives
salt and freshly ground pepper
Season the chicken thighs with salt and pepper. Place in a large heavy-based pan over a high head and add the olive oil. Brown the chicken thighs all over, placing them skin-side down first as they will release a bit of fat, which will turn the chicken a lovely golden brown. Remove from the pan and set aside.
Reduce the heat to medium. Add the garlic and onion and fry until it starts to colour. Now sprinkle over the flour and cook for 1 minute., stirring all the time. Add the rosemary sprigs and brandy and then quickly flambé by setting light to the pan with a lighter or some long matches.
Add the wine and stir into the flour until there are no lumps. Return the chicken thighs to the pan and simmer for a couple of minutes until the wine has reduced by half and some of the alcohol has evaporated. Stir in the water or stock, add the olives and some black pepper, cover and simmer for about 20 minutes, until the chicken is tender and you have a juicy and rich sauce. Serve as part of a selection of tapas or with some rice for a main meal.
As well as drinking the wine, I also wanted to cook with it and this recipe is the result of that. Based on a classic Spanish dish using white wine, this is a much richer and much more wintry version. The chicken is juicy and moist with slightly salty crispy skin; the olives blister slightly in the pan giving them an almost roasted flavour and the sauce is lovely and viscous and brings the whole dish together - you simple have to try this!
Pollo Con Salsa De Aceitunas Españolas (Chicken with Spanish Olives)
Serves 4
8 free-range chicken thighs
2 tbsp olive oil
6 garlic cloves, thinly sliced
1 tbsp flour
2 sprigs of fresh rosemary
3 tbsp brandy
1 small glass of red wine
200ml water or chicken stock
150g pitted green olives
salt and freshly ground pepper
Season the chicken thighs with salt and pepper. Place in a large heavy-based pan over a high head and add the olive oil. Brown the chicken thighs all over, placing them skin-side down first as they will release a bit of fat, which will turn the chicken a lovely golden brown. Remove from the pan and set aside.
Reduce the heat to medium. Add the garlic and onion and fry until it starts to colour. Now sprinkle over the flour and cook for 1 minute., stirring all the time. Add the rosemary sprigs and brandy and then quickly flambé by setting light to the pan with a lighter or some long matches.
Add the wine and stir into the flour until there are no lumps. Return the chicken thighs to the pan and simmer for a couple of minutes until the wine has reduced by half and some of the alcohol has evaporated. Stir in the water or stock, add the olives and some black pepper, cover and simmer for about 20 minutes, until the chicken is tender and you have a juicy and rich sauce. Serve as part of a selection of tapas or with some rice for a main meal.
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