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1 medium-size chicken (1½ kilos), cut into small portions (about 10)
24 button onions
24 prunes, stoned
1 carrot, finely sliced
2 sprigs celery, finely chopped
2 cloves garlic
½ teaspoonful coriander powder
3 seeds allspice
salt, pepper
1 tumbler mature dry red wine
½ teacupful olive oil
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Heat the oil in a deep pan and fry the garlic till dark brown, then take it out and discard. |
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Sauté the onions in the same oil for 2-3 minutes. Remove, strain and put aside on a plate. |
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Put the chicken portions, prunes, celery and carrot all together in the pan and sauté for 5 minutes. Place the onions on top and quench with wine.
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Bring to the boil and add the spices and salt. Turn down the heat, put on the lid and leave the dish to stew for about 50 minutes. |
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Best served with a starch garnish, such as rice or mashed potatoes.
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A classic dish of great gastronomic interest. If it is cooked with good wine, it’s even more interesting. It is enhanced by a hint of garlic, which combines beautifully with the whole.
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