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

Preparation info

  • Serves


    • Difficulty


Appears in

Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

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.


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


  1. 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.
  2. In the cazuela, slowly heat 2 tablespoons