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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
- 1 chicken, cut into 8 pieces
- 2 tablespoons olive oil
- 1 onion, diced
- 5 cloves of garlic, minced
- 1 14.5 ounce can of diced tomatoes
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1 teaspoon dried orange peel
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 pinches of saffron, toasted lightly in a small skillet beforehand
- salt and pepper to taste
- 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.