Author Notes: My husband's family is originally from Spain, and since we've been together, I've been inspired by family gatherings and trips to Asturias to infuse a Spanish sensibility into my cooking. As a member of a bland, culture-less American family, green bean casserole and mushroom soup-based cuisine are my only authentic heritage, so I've had to make it up as I go along. Trying on my husband's heritage for size, I found it fit nicely. Over the years, the following chicken recipe has slowly evolved from one inspired by bouillabaisse written by Martha Rose Schulman to one with a distinct flavor from south of the Pyrenees. —bpfox
Serves: 4 to 6
Ingredients
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1
chicken, cut into 8 pieces
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2
tablespoons olive oil
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1
onion, diced
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5
cloves of garlic, minced
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1
14.5 ounce can of diced tomatoes
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1/2
cup white wine
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1/2
cup chicken broth
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1
teaspoon dried orange peel
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1
bay leaf
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1/2
teaspoon dried thyme
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1
teaspoon smoked paprika
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2
pinches of saffron, toasted lightly in a small skillet beforehand
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salt and pepper to taste
Directions
- Remove the skin from the chicken and lightly sprinkle with coarse salt.
- Heat the olive oil in the bottom of a Dutch oven or large saucepan and sauté the garlic and onion until soft.
- Add the tomatoes, chicken, white wine, chicken broth, dried orange peel, plenty of black pepper and the rest of the spices. Stir gently and bring to a simmer.
- Simmer for 45-60 minutes or until chicken is tender. Taste and adjust seasonings.
- Serve with couscous (my favorite, but not my family's), a large green salad, and a crisp and flavorful Albariño.
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