Chicken a la Catalana

Catalunya is one of Spain’s 17 autonomous regions – comunidades autonomas – and its cuisine is arguably the richest in all of Spain, possibly because of its proximity to France. Its location has helped bring many cultural influences from Romans and Arabs in ancient times, as well as from French and Italians in more recent times. It relies heavily on ingredients popular along the Mediterranean coast, including tomatoes, garlic, fresh herbs, olive oil (prepared using the variety of olive called the “arbequina“), legumes (beans, chickpeas), mushrooms, onions, cod, wheat products (bread, pasta), almonds, wines, all sorts of cheese, poultry, lamb, and many types of fish like sardine, anchovy, tuna, and cod. Catalan is the regional language spoken and Barcelona is its capital.

At a bar mitzvah, recently, I run into a childhood friend from Uruguay, Susana R., and she just emailed me her favorite chicken recipe, including the accompanying photo:

Pollo a la Catalana

Serves 4

Ingredients

• 2 tablespoons olive oil
• 1/2 cup flaked almonds
• 2 onions, roughly chopped
• 8 chicken thighs, deboned, skinned, cubed
• 2 cloves garlic, finely chopped
• 1/2 cup raisins
• 3/4 dry red wine
• 1 cup chicken stock *
• 1 small bunch flat-leaf parsley roughly chopped
• salt and pepper

Directions

1. Heat a bit of the oil in a large frying pan, add the almonds and fry, stirring a few minutes, until golden. Scoop out of the pan and set aside.
2. Add the remaining oil to the pan, add the onions, chicken and garlic and fry over medium heat for 10 minutes stirring constantly until deep golden. Mix in the raisins, sherry, chicken stock, salt and pepper to taste.
3. Simmer for 10 minutes, until the sauce has reduced slightly and the chicken is cooked through. Sprinkle with the parsley and serve with rice and salad.

* Chicken Stock

Yield: 16 cups

Ingredients

• 1 small bunch (about 1/2 oz) Italian (flat-leaf) parsley
• 1/2 teaspoon black pepper
• 4 pound hen, cleaned and cut into four pieces
• 1 medium yellow onion
• 3 celery stalks
• 1 large carrot
• 4 bay leaves
• 12 black peppercorns
• 4 cloves
• 1 teaspoon salt

Directions

1. Place the celery and peppercorns on a piece of cheesecloth, then using kitchen string, tie the ends of the cheesecloth together to make a bag.
2. Place 16 cups water in a large pot. Add all other ingredients. Bring to a boil over medium high heat.
3. Reduce the heat to medium-low and simmer for 4 hours, skimming the surface occasionally to catch and discard the residue and foam. Add extra water to the broth, making sure the original level of broth is maintained throughout.
4. Drain the stock through a strainer discarding the vegetables and reserving the flesh for further use in other recipes.

The chicken stock can be refrigerated for up to 4 days or frozen up to 30 days.

Enjoy, gentle reader, enjoy!

CS

Chicken Cobbler

As someone who spent his childhood through mid-teens in Uruguay, the beef capital of the world, chicken was not a favorite growing up. After coming to the US, however, I finally discovered the delights of poultry; the following recipe – which my mother used to make – is more than worthy of being shared:

Serves 4

Ingredients

• 2 tbsp all-purpose flour
• 4 skinless, boneless chicken breasts, cut into bite size chunks
• 2 tbsp margarine
• 1 large leek, sliced
• 2 scallions, chopped
• 1 garlic clove, crushed
• 2 carrots, chopped
• 1 orange bell pepper seeded and chopped
• 1 tbsp tomato paste
• 1/2 tsp ground turmeric
• 3/4 cup white wine
• 3/4 cup chicken stock
• 1 bay leaf
• salt and pepper to taste

Cobbler Topping

• 1 1/2 cups self rising flour plus extra for dusting
• 2 tsp baking powder
• 1/2 tsp ground turmeric
• pinch of salt
• 3 tsp margarine
• 5 tbsp soy milk

Directions

1. Preheat oven to 350 F.
2. Put the flour in a bowl with salt and pepper  to taste. Add the chicken  and toss the flour to coat. Reserve any remaining flour.
3. Melt the margarine with the oil in a large flameproof casserole, add the chicken  and cook, stirring, until the chicken is browned all over. Lift out with a slotted spoon, transfer to a plate and set aside.
4. Add the leek, scallions and garlic to the casserole and cook over medium heat, stirring for 2 minutes, until softened. Add the carrots and bell pepper and cook for 2 minutes, then stir in the remaining seasoned flour, the tomato paste, and turmeric. Pour in the wine and stock, bring to a boil, reduce the heat and cook over low heat, stirring, until thickened. Return the chicken to the pan, add the bay leaf, cover. then bake in the preheated oven for 30 minutes.
5. Meanwhile, sift the flour, baking powder, turmeric and salt into a mixing bowl. Rub in the margarine until the mixture resembles the breadcrumbs, then stir in enough of the soy milk to make a smooth dough. Transfer to a lightly floured board, knead lightly, then roll out to a thickness of about 1/2 inch. Cut out circles using a 2″ cookie cutter.
6. Remove the casserole from the oven, discard the bay leaf.Arrange the dough circles over the top, then return to the oven and bake for an additional 30 minutes, or until the cobbler topping has risen and is lightly golden.

Enjoy, gentle reader. Enjoy!

CS

// //

Chicken Potato Marinara

[As I scoured the web to find delicious and hearty dishes to try, I came across a blog called Craving Haven. Though not a kosher blog – by any means – it has some really nice recipes that can be adapted or left as they are, therefore I will definitely be back again and again. Meanwhile, below is a recipe, I made last evening. CS]

Detail of photo from: http://cravinghaven.blogspot.com/2012/12/chicken-potato-marinara.html

Ingredients

• 1 lb chicken drumstick
• 4 pcs large red potatoes, quartered and peeled (optional)
• 1/2 cup green peas
• 1 cup homemade marinara sauce *
• salt and pepper
• bay seasoning
• 1 tbsp olive oil
• 1 tbsp minced garlic
• 1/2 cup chopped onion
• 1 cup water

Directions

1. In a preheated skillet, pour oil, then add garlic, onion. Cook until garlic is browned and onions, transparent. Add the chicken, cook covered until chicken are cooked. Season with bay seasoning. Cook for 2 minutes more.
2. Add water, bring to a boil. Add potatoes, and cook until fork tender.
3. Add the marinara sauce. Simmer for 10 minutes. Season with salt and pepper. Add the green peas. Cook for 10 minutes more or until the chicken are cooked through.

—OXO-–-OXO-–-OXO—

* Meaty Marinara Sauce

Detail of photo from: http://cravinghaven.blogspot.com/2012/12/meaty-marinara-sauce.html

Ingredients

• 2 pcs yellow onion, peeled and chopped
• 4 tbsp olive oil, divided
• 6 cloves garlic, minced
• 1 lb ground turkey (You may omit the ground turkey if you prefer just the sauce)
• 2 tbsp dried herbs (or Italian seasoning)
• 1/2 cup red wine (optional)
• 12 cups fresh roma tomatoes, peeled, seeded and quartered
• salt and pepper
• old bay seasoning

You may omit the ground turkey if you prefer a parve sauce

Directions

1. Heat olive oil. Add onions and cook slowly until they caramelize. Add garlic and dried herbs. Cook for 5 minutes.
2. De-glaze the pan with 1/2 of the red wine and cook for 2 minutes more. Add the tomatoes and their juice, stir to combine. Bring to a simmer and cook low, stirring occasionally for at least two hours, depending on the water content of the tomatoes.
3. The sauce should be thick with much of the water evaporated to concentrate the flavor. Add salt and pepper to taste.
4. In a separate skillet, heat remaining oil, add and cook the ground turkey, and cook until brown. Season with salt and pepper and 1/2 tsp of old bay. Cook thoroughly. Mix with marinara sauce and simmer low for an hour. Serve together with your favorite pasta or meat.

Enjoy, gentle reader, enjoy!

CS

Chicken Tajine

This recipe is a delicious meal all by itself and it’s made in one pot, there is less cleaning and it’s an easier dinner to prepare. What could be more satisfying than the delicious aromas of healthy cooking wafting through the kitchen, especially when it’s all done with little effort? There are many versions of this dish; last eve some Moroccan friends, visiting from Israel, came over and this is the variation I made.

Yield: 4 servings

Ingredients

• 2 tbsp olive oil.
• 1 onion, cut into small wedges
• 4 garlic cloves, sliced
• 1 lb chicken cutlets
• 1 tsp cumin
• 2 cinnamon sticks
• 1 tbsp whole wheat flour
• 8 oz zucchini, diced
• 1 red bell pepper, seeded, chopped
• 3 oz portobello mushrooms, chopped
• 2 tbsp tomato sauce
• 2 1/2 cups chicken broth (see CS’ Chicken Broth)
• 10 oz chickpeas
• 1/3 cup dried apricots, chopped
• 1/3 cup prunes, chopped
• 1/2 cup dates, sliced
• salt and pepper to taste

Directions

1. Heat oil in a large pan over medium heat, add the onion and garlic and cook for three minutes, stir frequently.
2. Add the chicken and cook, stirring constantly, for an additional 5 minutes. until all sides are seared.
3. Add the cumin and the cinnamon sticks after the first 2 1/2 minutes.
4. Sprinkle in the flour, stir constantly, for another 2 minutes.
5. Add the zucchini, the bell peeper and mushrooms. Cook for an additional 2 minutes, stirring constantly.
6. Blend the tomato paste with the chicken broth, stir into pan, bring to a boil.
7. Reduce heat and add the chickpeas, apricots, prunes, and dates. Cover and simmer for 20 minutes or until chicken is tender.
8. Season with salt and pepper to taste.
9. Garnish  with chopped cilantro or parsley (I used cilantro) and serve immediately.

We paired it with with a Willm Gewurztraminer 2008. With fresh flowers and citrus on the nose, flavors of pineapple, honeydew, lychee and apple with lots of honey on the finish. This is a dry white but with a subtle hint of sweetness on the tongue, elegant rather than big and bold,  it is clean, refreshing and with just enough acidity to accentuate the sweetness of the dish. A marriage made in heaven!

Enjoy, gentle reader, enjoy! We did.

CS