Chicken in Sauce

A month or so ago, I bought a new cookbook, 1080 Recipes by Simone and Inés Ortega.  This book is reputed to be the “Joy of Cooking” of Spain.  It has a website dedicated to it which contains photos of various recipes.  Each recipe is given a number.  The one I prepared is Number 812, Pollo en Salsa.  I was excited to find this chicken recipe and was hoping it would be like the dish Joe’s aunt had made for us when we visited Spain.  The recipe was phenomenal but was not the same as Tia Fuencis’.  Hopefully, I will have that one soon.  This is a remarkable recipe that I hope you will try.

Ingredients (Serves 6) ~ I halved all these ingredients and used 2 bone in chicken breast.

1 cup olive oil (This recipe called for sunflower oil which I substituted with olive oil.)

3 ½ to 4 lbs chicken, cut in pieces

2-3 slices of bread, crusts removed

1 onion

1 clove of garlic

2 sprigs fresh parsley

Pinch of saffron powder

¾ cup of white wine

1 bouquet garni (1 sprig fresh thyme, 2 bay leaves, and 1 sprig fresh parsley)

1 tsp parsley, finely chopped

Salt

Heat the oil in a skillet, add the pieces of chicken, and cook over medium heat for 8 to 10 minutes, until browned.

Remove from the skillet and set aside.

Add the bread to the skillet and cook until golden brown on both sides.

Remove from the skillet and set aside.

Drain off and reserve most of the oil from the skillet, leaving just enough to cover the base, and reheat.

Add the onion and cook for 4 to 6 minutes, until beginning to brown.

Remove with a slotted spoon and transfer to a mortar or mini food processor.

Put 3 tbsp of the reserved oil into a large deep pot and heat.

Add the chicken pieces and pour the wine over them.  Gradually mix 3 cups of water into the onion mixture, then pass it through a food mill or process in the food processor or blender.

Add the mixture to the chicken.  Mix well and add the bouquet garni. 

If necessary, add some water so that the chicken is covered.  Season with salt, stir well, and bring to a gentle simmer, then cook, partially covered, for 20 minutes.

Sprinkle with the chopped parsley and cook for 10 minutes more, until the chicken is tender but not falling apart.

Remove the bouquet garni.

Serve in a warm deep dish with boiled rice, served separately.

Enjoy!