Catalan Chicken Stew

Name: Catalan Chicken Stew
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 2 slices (1/2-inch thick) batard or baguette (reserve the rest of the loaf for serving); 2 bay leaves; 4 larges bay leaves; 1 Tbsp whole black peppercorns; 59 milliliters dry unsalted Marcona almonds or blanched almonds; 4 whole bone-in, skin-on chicken breasts (for all white meat) or 3 whole 4-pound chickens (for a mix of white and dark meat); 4 servings Bread, for serving; 907 grams whole peeled tomatoes; 2 mediums carrots, chopped; 4 carrots, coarsely chopped; 2 stalks celery with leafy tops, peeled and chopped; 4 stalks celery, coarsely chopped; 946 milliliters chicken stock; 2 Tbsps EVOO; 3 Tbsps EVOO; 79 milliliters fresh flat-leaf parsley leaves; 2 Tbsps chopped fresh thyme; 1 Fresno or other red chile pepper, finely chopped; 2 cloves garlic, grated or finely chopped; 8 cloves garlic, smashed; 4 servings Kosher salt; 4 servings Kosher salt and freshly ground pepper; 1 Tbsp fresh lemon juice; 2 lemons, sliced; 237 milliliters Spanish green olives, coarsely chopped; 2 mediums onions, chopped; 2 onions, quartered; 2 Tbsps paprika; 4 servings Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string; 1 red bell pepper, chopped

Catalan Chicken Stew is a dairy free main course. This recipe covers 60% of your daily requirements of vitamins and minerals. One serving contains 994 calories, 59g of protein, and 50g of fat. This recipe serves 4. If you have carrots, blanched almonds, garlic, and a few other ingredients on hand, you can make it. To use up the bay leaves you could follow this main course with the Adorable Applesauce Cupcakes as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

For the picada: Toast the nuts in a small skillet, then remove to a plate.

Ingredients you will need

Toast

Nuts

Equipment you will use

Frying Pan

Heat the EVOO in a Dutch oven over medium-high heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Dutch Oven

Add the thyme, paprika, celery, bay leaves, carrots, onions, bell peppers, chile peppers and saffron and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes.

Ingredients you will need

Salt And Pepper

Chili Pepper

Bell Pepper

Bay Leaves

Vegetable

Carrot

Paprika

Saffron

Celery

Onion

Thyme

Add the tomatoes and mash.

Ingredients you will need

Tomato

Add the stock and simmer for 30 minutes. Stir in the chicken. Stir in the picada and olives, then remove from the heat and let stand for 5 minutes. Ladle the stew into shallow bowls and serve with warm bread for mopping. Cook's Note: The stew and the picada can be refrigerated in separate containers in the refrigerator for a make-ahead meal. Reheat the stew over medium heat, adding the picada and olives.

Ingredients you will need

Whole Chicken