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Smoky Spanish Hunter's Chicken

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Smoky Spanish Hunter's Chicken

Smoky Spanish Hunter's Chicken

Smoky Spanish Hunter's Chicken is a gluten free main course. This recipe makes 4 servings with 849 calories, 60g of protein, and 40g of fat each. This recipe covers 59% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes. This recipe is typical of European cuisine. Head to the store and pick up paprika, onions, water, and a few other things to make it today. To use up the dry sherry you could follow this main course with the Bread and Butter Pudding as a dessert.

Instructions

1
Set aside or prepare the stock and tomatoes.
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TomatoTomato
StockStock
2
Char peppers over flame burner or under a broiler until blackened all over.
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PeppersPeppers
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BroilerBroiler
3
Place charred peppers in a bowl and cover with plastic wrap, cool to handle, seed and peel peppers and thinly slice.
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PeppersPeppers
WrapWrap
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Plastic WrapPlastic Wrap
BowlBowl
4
Season the chicken liberally with salt and pepper, heat a tablespoon extra-virgin olive oil, a turn of the pan, in a Dutch oven over medium-high heat.
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Extra Virgin Olive OilExtra Virgin Olive Oil
Salt And PepperSalt And Pepper
Whole ChickenWhole Chicken
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Dutch OvenDutch Oven
Frying PanFrying Pan
5
Add the chicken and brown a few minutes on each side, then remove to a plate.
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Whole ChickenWhole Chicken
6
Add the remaining extra-virgin olive oil and mushrooms, until browned.
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Extra Virgin Olive OilExtra Virgin Olive Oil
MushroomsMushrooms
7
Add the onions and garlic, season with salt and pepper, stir occasionally for 8 to 10 minutes, then deglaze the pan with sherry or wine. Stir in the prepared tomatoes, peppers, and paprika. Cook for 10 minutes.
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Salt And PepperSalt And Pepper
TomatoTomato
PaprikaPaprika
PeppersPeppers
GarlicGarlic
OnionOnion
SherrySherry
WineWine
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Frying PanFrying Pan
8
Add the chicken and simmer 10 minutes more. Turn off the heat and cool the chicken, then cover and store for a make-ahead meal.
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Whole ChickenWhole Chicken
9
Cook's Note: Reheat over medium heat, covered, then simmer uncovered until ready to serve.
10
When the chicken is hot, bring the saffron and prepared stock to a boil.
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Whole ChickenWhole Chicken
SaffronSaffron
StockStock
11
Whisk in the polenta and cook until it begins to pull away from the pot. Season with salt and stir in grated cheese.
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PolentaPolenta
CheeseCheese
SaltSalt
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WhiskWhisk
PotPot
12
Serve the polenta in shallow bowls and top with Spanish Cacciatore, and garnish with parsley.
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ParsleyParsley
PolentaPolenta
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BowlBowl
1
Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.
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Chicken StockChicken Stock
Bay LeavesBay Leaves
Lemon PeelLemon Peel
VegetableVegetable
CarrotCarrot
CeleryCelery
CheeseCheese
OnionOnion
WaterWater
BeefBeef
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Slotted SpoonSlotted Spoon
SieveSieve
PotPot
1
Heat the oven to 500 degrees F.
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OvenOven
2
Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel.
Ingredients you will need
Extra Virgin Olive OilExtra Virgin Olive Oil
Salt And PepperSalt And Pepper
TomatoTomato
GarlicGarlic
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Baking SheetBaking Sheet
3
Place the tomatoes in a bowl.
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TomatoTomato
Equipment you will use
BowlBowl
DifficultyExpert
Ready In2 hrs, 15 m.
Servings4
Health Score87
Gluten FreeVery Healthy
CuisinesSpanishEuropean
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
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