Chicken with red wine from Maestrazgo Pollo al vino tinto

CHICKEN CASSEROLE WITH RED WINE FROM MAESTRAZGO

  

 Ingredients for 4 people:

 - 1 chicken (about 1,5 kg) cut into 8 pieces.
 - 125 g of fat from serrano ham.
 - 250 g of mushrooms.
 - 30 g of wheat flour.
 - 1 chicken stock cube.
 - 1 ½ glasses of red wine from Maestrazgo.
 - 8 shallots (or 1 onion and 1 garlic clove finely chopped).
 - 4 spoonfuls of extra virgin olive oil from Lower Aragón.
 - Parsley.
 - Thyme.
 - 1 bay leaf.
 - 4 slices of bread.
 - Salt.
 - Pepper.

 

Preparation:

 

Heat the extra virgin olive oil in a large pot and cook the chicken on both sides until golden.

Drain the chicken of any excess oil by emptying it onto a plate with absorbant kitchen paper on top.

Dice the fat from the serrano ham. Peel and chop the shallots finely.

Wash and slice the mushrooms.  

Golden these ingredients in the pot on a high heat for 5 minutes. Remove them with a skimmer. 

Sprinkle the flour into the pot and fry it in the olive oil for 3  minutes, stirring constantly so that it doesn't burn.

When it starts to gain colour, add a glass and a half of chicken stock (made with the stock cube and hot water) little by little. Then add the red wine, stirring until you have a creamy, even mixture. 

Add the chicken, the shallots, mushrooms and the fat from the serrano ham to the pot. Season with a bay leaf, thyme, parsley and the crushed garlic. 

Add salt and pepper and mix throroughly. Cover and cook for an hour. Serve with the bread, toasted.

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