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Catalan Chicken� HT� MC� Spanish� 90mins

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Serves 4����� Hot � Poultry �Vegetables� Alcohol � Main Course Gluten Wheat free� Eggless Spain� Europe

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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

� teasp Paprika

150ml/5fl.oz Dry White Wine (check manufacture)

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Instructions

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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.

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2. Wash and dry the chicken pieces and cut the capsicums into strips, discarding the seeds.

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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.

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4.� Add the peppers and onion to the casserole and fry gently until the onions are softened.

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5. Rinse the aubergine strips and dry on kitchen paper then add to the casserole and saute for a few minutes.

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6. Return the chicken to the casserole, cover with the tomato mixture,� aubergines and garlic.

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7. Add the paprika and salt and pour in the wine. Cover and cook for 45 minutes, stirring occasionally. Serve hot.

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More Chicken Recipes� | �General Prep & Cooking Times�� |� More Spanish Recipes

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Key techniques

Chop to � To cut into pieces of approximately the same size.
Brown� to �-� To fry in very shallow� fat� over a high heat in order to colour the food and seal in the juices.

Saut�� - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

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Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

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Freezing/Make ahead

Related Recipes and Information

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