Chicken and Wild Mushrooms

Name: Chicken and Wild Mushrooms (Pollo con Setas)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 100 ml/3½ fl oz/generous ⅓ cup dry white wine; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 x 1.8 kg/4 lb organic chicken jointed into 8 pieces, or 4 chicken legs; 1 x 1.8 kg/4 lb organic chicken jointed into 8 pieces, or 4 chicken legs; 2 tbsp olive oil; 450 g/1 lb assorted wild mushrooms (chanterelles, ceps, horns of plenty, morelles); 450 g/1 lb assorted wild mushrooms (chanterelles, ceps, horns of plenty, morelles); 450 g/1 lb assorted wild mushrooms (chanterelles, ceps, horns of plenty, morelles); 450 g/1 lb assorted wild mushrooms (chanterelles, ceps, horns of plenty, morelles); 2 garlic cloves, crushed; 450 g/1 lb assorted wild mushrooms (chanterelles, ceps, horns of plenty, morelles); 1 onion, diced; 3 tomatoes, peeled and diced

Pollo con Setas

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of Northern Spain

By Jenny Chandler

Published 2005

About

Here is a gloriously simple dish to celebrate the mushroom season. The Basques and Catalans are fanatical about their fungi and foraging for these woodland jewels is a popular weekend sport.

Ingredients

2 tbsp olive oil
1 x 1.8 kg/4 lb organic chicken jointed into 8 pi

Europe
Spain
Asturias
Navarre
Galicia
Main course
Mediterranean
Catalonia

Method

Preheat the oven to 180°C/350°F/Gas Mark 4.

Season the chicken pieces with salt and pepper. Heat the olive oil in a large frying pan (skillet). Add the chicken pieces and fry until golden.

Place the chicken in a terracotta cazuela or ovenproof casserole.