This wonderful recipe, from The Foods and Wines of Spain by Penelope Casas, is a family favourite. Serve it with crusty bread, a fresh green salad and a robust red wine.
This recipe is for a whole jointed chicken but any bone-in chicken will work. Season your chicken pieces with salt and freshly ground black pepper and dust them lightly with a little flour. In a large, heavy casserole dish heat some olive oil and brown the chicken pieces on all sides. Depending on how large your pot is, you may have to remove the chicken to a plate at this stage. Add 1 large finely chopped onion, 1 finely diced carrot, 2 minced cloves of garlic and 1 skinned and finely chopped chorizo sausage. Sauté this mixture until the onions wilt. Add 2 tablespoons of brandy and flame to remove the alcohol. If you have removed the chicken, return it to the pot with 1 finely diced pimiento (skinned sweet red pepper), 1 bay leaf, 1 teaspoon of finely chopped parsley, ½ of a teaspoon of fresh thyme, ½ a cup of chicken stock and 1 cup of dry red wine. Cover and simmer over low heat for 1 – 1½ hours until the chicken is falling from the bone.
michelle picker cooks 