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10-12
Easy
By Keith Floyd
Published 1989
On his travels in Spain with the gypsies, Vicente Romero, the world-famous flamenco dancer, discovered this marvellous gypsy chicken stew. Vicente has improved upon the quality and taste by adding green chillies.
Put the chicken, onions, garlic, half the sherry and the soup into a large, heavy pan or Dutch oven. If the liquid isn’t enough to cover the other ingredients, add more soup or water. Cover the pan and simmer slowly for 1-1½ hours or until the chicken is cooked. Never boil this stew: boiling will ruin it because all the sherry will cook out. On the other hand, if it’s not cooked enough i