Catalonian Chicken Sautéed with Red Peppers, Tomatoes, and Black Olives

Name: Catalonian Chicken Sautéed with Red Peppers, Tomatoes, and Black Olives
Yield: Serves 4
Cuisine: Spain
Ingredients: Herb bouquet: 3 fresh flat-leaf parsley sprigs, 1 fresh thyme sprig, 1 small bay leaf, and 1 3-inch cinnamon stick, tied together; 3 tablespoons dry white wine; 3 ounces thinly sliced pancetta, chopped; 3 medium onions, sliced; 8 large garlic cloves, unpeeled; Pinch of crushed hot red pepper; Salt and freshly ground black pepper; 1 chicken (about 3 pounds), preferably organic, quartered; 12 dry-cured black olives, rinsed; 3 tablespoons extra virgin olive oil; 2 red bell peppers, roasted, peeled, and seeded, cut into 1-inch pieces, or 1 jar (3 ounces) piquillo peppers, drained and cut up; 1½ pounds red ripe tomatoes, peeled, seeded, halved, and cut into 1-inch chunks; 2 cups unsalted chicken stock, boiled until reduced to ⅔ cup; 1½ tablespoons chopped fresh flat-leaf parsley; 1 teaspoon grated lemon zest

Preparation info

Serves
4

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

Here’s my version of the famous dish poulet à la Catalane, in which a rich Mediterranean-style sauce can make even a supermarket chicken taste good. Use a first-rate chicken and it will be superb! Serve with good crusty bread.

Ingredients

1 chicken (about 3 pounds), preferably organic, quartered
Salt and freshly ground black pepper
3

Europe
Spain
Main course
Catalonia
Gluten-free
Mediterranean

Method

Generously season the chicken pieces with salt and pepper. Cut away any excess fat. Loosely wrap with plastic wrap and refrigerate for up to 2 days. About 1 hour before serving, remove the chicken from the refrigerator and pat dry.
In the cazuela, slowly heat 2 tablespoons