Smoky Spanish Hunter's Chicken

Name: Smoky Spanish Hunter's Chicken
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 2 carrots, sliced on angle; 2 ribs celery, sliced on angle; 946 milliliters chicken stock; 227 grams cremini mushrooms or 3 medium portabella caps, thinly sliced; 59 milliliters dry sherry or 1/2 cup dry wine, white or red; 1 handful A fresh flat leaf parsley, chopped; 2 fresh bay leaves; 3 cloves garlic, chopped or sliced; 1 clove Several garlic, crushed; 1 Peeled rind of lemon; 1 handful A freshly grated Manchego cheese; 3 Tbsps extra-virgin olive oil; 4 servings Extra-virgin olive oil, for liberal drizzling; 1 onion, quartered; 1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or 3 small pieces rind perhaps saved-up; 24 larges 24 ripe organic vine tomatoes or large plum tomatoes; 237 milliliters quick-cooking polenta; 2 larges red bell peppers; 1 pinche A couple saffron (20 to 24 threads); 4 servings Salt and freshly ground black pepper; 907 grams boneless, skinless chicken thighs, trimmed of all fat and skin (8 to 10 pieces); 2 mediums sweet onions, thinly sliced; 2 teaspoons smoked sweet paprika; 1 sprig Herb bundle of several each fresh thyme, parsley and rosemary, tied; 3 liters 12 cups water

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

Set aside or prepare the stock and tomatoes.

Ingredients you will need

Tomato

Stock

Char peppers over flame burner or under a broiler until blackened all over.

Ingredients you will need

Peppers

Equipment you will use

Broiler

Place charred peppers in a bowl and cover with plastic wrap, cool to handle, seed and peel peppers and thinly slice.

Ingredients you will need

Peppers

Wrap

Equipment you will use

Plastic Wrap

Bowl

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.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Whole Chicken

Equipment you will use

Dutch Oven

Frying Pan

Add the chicken and brown a few minutes on each side, then remove to a plate.

Ingredients you will need

Whole Chicken

Add the remaining extra-virgin olive oil and mushrooms, until browned.

Ingredients you will need

Extra Virgin Olive Oil

Mushrooms

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.

Ingredients you will need

Salt And Pepper

Tomato

Paprika

Peppers

Garlic

Onion

Sherry

Wine

Equipment you will use

Frying Pan

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.

Ingredients you will need

Whole Chicken

Cook's Note: Reheat over medium heat, covered, then simmer uncovered until ready to serve.

When the chicken is hot, bring the saffron and prepared stock to a boil.

Ingredients you will need

Whole Chicken

Saffron

Stock

Whisk in the polenta and cook until it begins to pull away from the pot. Season with salt and stir in grated cheese.

Ingredients you will need

Polenta

Cheese

Salt

Equipment you will use

Whisk

Pot

Serve the polenta in shallow bowls and top with Spanish Cacciatore, and garnish with parsley.

Ingredients you will need

Parsley

Polenta

Equipment you will use

Bowl

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.

Ingredients you will need

Chicken Stock

Bay Leaves

Lemon Peel

Vegetable

Carrot

Celery

Cheese

Onion

Water

Beef

Equipment you will use

Slotted Spoon

Sieve

Pot

Heat the oven to 500 degrees F.

Equipment you will use

Oven

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 Oil

Salt And Pepper

Tomato

Garlic

Equipment you will use

Baking Sheet