Gaspachos de la mancha (chicken hot pot)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Extra virgin olive oil plus |
| 4 | Tablespoons | |
| 1 | Young chicken (22 1/2 | |
| Pounds) | ||
| Salt and pepper to season | ||
| Flour for dredging | ||
| ½ | pounds | Slab bacon, cut into 1 inch cubes |
| 1 | pounds | Chorizo sausage, sliced into |
| ¼ | Inch thick rounds | |
| ¼ | pounds | Jamon serrano or prosciutto, |
| Cut into 1inch cubes | ||
| 8 | Cloves garlic, thinly | |
| Sliced | ||
| 1 | large | Spanish onion, cut into |
| ½ | Inch dice | |
| ½ | pounds | Oyster mushrooms |
| 1 | cup | Chopped fresh vineripened |
| Tomatoes | ||
| 1 | Red bell pepper, cut into | |
| ½ | Inch cubes | |
| 1 | Green bell pepper, cut into | |
| ½ | Inch cubes | |
| 2 | tablespoons | Fresh thyme leaves |
| 1 | teaspoon | Saffron threads |
| 2 | Cloves | |
| 2 | quarts | Chicken stock |
Directions
In a large casserole, heat 6 tablespoons olive oil until smoking. Cut chicken into mouthfulsized pieces, on the bone, season with salt and pepper, and dredge in flour. Cook, 6 to 7 pieces at a time, until golden brown and remove to a plate. Dredge bacon in flour. Brown in same pan and remove. Add remaining olive oil, chorizo, jamon, garlic, onion, and mushrooms and cook until soft, about 8 to 9 minutes. Add tomato, red and green pepper, thyme, saffron and cloves and cook 5 minutes, or until saffron starts to bleed color. Add chicken stock, chicken pieces and bacon and bring to a boil. Lower heat and simmer 1 hour. Check for seasoning and serve.
Yield: 6 servings
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