Recipe

Spanish Chicken Stew- Guiso De Pollo- Recipe

	Rivet / All my dishes 11 months, 3 weeks ago This is a rich, hearty stew I put together a long time ago. It's perfect for a cold winter's day in that it fills the house with a rich aroma, and warmth from a long simmer. Drawing on Spanish cuisine, it is typical of their northern regions. A bowl... More Prep:30m Cook:210m Servings:6	Rivet
	easy all day simmer

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Ingredients

1 Whole Chicken

1 Very Large White Onion, chunked

3 Carrots, diced

4 Medium Unpeeled Red Potatoes cut into 2 inch chunks

1/2 LB mushrooms, halved

1/2 Pint (8 oz) Heavy Cream

1 Can Tomatoe Paste (12 oz)

2 Cans Crushed Tomatoes (28 oz total)

4 Cups (more or less) White Wine

1 TBSP Oregano

1 TBSP Sweet Paprika

Optional- a few threads saffron

2 TBSP Coarse ground salt

2 TBSP Coarse ground pepper

Olive oil

Water

Directions

Remove giblets form chicken, but save liver

Place chicken in large stock pot and cover with water.

Boil until meat falls off bones, about 2 hours

Skim off as mich fat as possible

Drain chicken into colander and save stock

Remove bones, gristle and skin and discard *Be Careful It's HOT!*

Return chicken to pot with stock

Return to a low simmer

Toss potatoes lightly in olive oil to coat. Place in shallo bakin dish under broiler to brown. Do not cook through, thats ok. Just brown.

Sautee onions liver and mushrooms over high heat with a generous splash of olive oil.

Afbout halfway through, add 1 cup wine and continue to sautee

Reduce heat and allow to cook liver thoroughly and release juices. Stir often

Meanwhile add cream, tomatoe paste, crushed tomatoes and spices to chicken stock and stir well.

Once onions are translucent and most of wine has boiled off, remove the liver and snack on it.

Add the onion mushroom mixture to the pot of chicken.

Add browned potatoes, carrots, remainder of white wine, and stir in.

Bring pot to heavy simmer and cook covered for about 1 hour.

Stir occasionally to prevent sticking, as the meat will settle to the bottom.

Add small amounts of water as necessary if you think it becomes too thick.

This can simmer gently all day, just add water as needed to maintain consistency.

Serve hot in large bowls with thick slices of crusty bread and a glass of wine or ale.

Bonus- it tastes better the next day

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Comments

lacrenshaw 11 months, 3 weeks ago said:
The addition of the cream to the tomato "base" is just wonderful, john! It's funny.. my favorite pasta sauce is vodka cream sauce which this reminds me of just a little. Can't wait to try this and there is actually chicken stock in the works at our house today! Thanks so much, john. You got my five...
Lorraine

imhungry 11 months, 3 weeks ago said:
This sounds fantastic!!!!! Cant wait to try it! Perfect for the freezing weather

lunasea 11 months, 3 weeks ago said:
I love a good stew and this totally fits the bill. I wish I had a bowl right now - for breakfast. Saving to try - thanks so much for sharing your recipe. :) Vickie

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