Gaspachos de la mancha (chicken hot pot)

Yield: 4 servings

Measure Ingredient
6 tablespoons Extra virgin olive oil plus
4 \N Tablespoons
1 \N Young chicken (22 1/2
\N \N Pounds)
\N \N Salt and pepper to season
\N \N Flour for dredging
½ pounds Slab bacon, cut into 1 inch cubes
1 pounds Chorizo sausage, sliced into
¼ \N Inch thick rounds
¼ pounds Jamon serrano or prosciutto,
\N \N Cut into 1inch cubes
8 \N Cloves garlic, thinly
\N \N Sliced
1 large Spanish onion, cut into
½ \N Inch dice
½ pounds Oyster mushrooms
1 cup Chopped fresh vineripened
\N \N Tomatoes
1 \N Red bell pepper, cut into
½ \N Inch cubes
1 \N Green bell pepper, cut into
½ \N Inch cubes
2 tablespoons Fresh thyme leaves
1 teaspoon Saffron threads
2 \N Cloves
2 quarts Chicken stock

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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