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Catalan Chicken HT
MC Spanish
90mins
Serves 4 Hot Poultry Vegetables Alcohol Main Course Gluten Wheat free Eggless Spain Europe
Ingredients 8 Chicken legs
and wings
2 Red
Capsicums (sweet peppers)
225g/8oz Onions,
chopped
450g/1lb
Tomatoes, quartered
2 Aubergines (eggplant)
Salt 2 tbsp Olive Oil
50g/2oz Butter
1 Garlic Clove,
crushed ½ teasp Paprika 150ml/5fl.oz Dry White Wine (check manufacture)
Instructions
1. Cut the aubergines into strips, place in colander in a large bowl, sprinkle with salt, cover with a plate and leave for 10 minutes.
2. Wash and dry the chicken pieces and cut the capsicums into strips,
discarding the seeds.
3. Heat the oil in a large heatproof casserole. Add the chicken pieces
and fry over a high heat until golden brown on all sides. Remove from the pan and set
aside.
4. Add the peppers and onion to the casserole and fry gently until the onions are softened.
5. Rinse the aubergine strips and dry on kitchen paper then add to the casserole and saute for a few minutes.
6. Return the chicken to the casserole, cover with the tomato mixture,
aubergines and garlic.
7. Add the paprika and salt and pour in the wine. Cover and cook for 45 minutes, stirring occasionally. Serve hot.
More Chicken Recipes | General Prep & Cooking Times | More Spanish Recipes
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