The ‘slow foodies’ among you will appreciate this interesting little experiment. I got this recipe from my Aunt
Lightly coat the chicken pieces with the seasoned flour. Heat
Discard the oil, scrape the pan clean, and heat the remaining oil in the pan over medium heat. Add the onion, bay leaves and garlic and sauté for about 10 minutes until the onion is soft and beginning to brown. Add the saffron and cook, stirring, for 1 minute. Add the sherry and wine and scrape the bottom of the pan with a wooden spoon. Allow to boil for a few minutes then reduce to a simmer and cook for 10 minutes.
Add the chicken and juniper berries and cover with enough of the stock to just cover the chicken pieces. Increase the heat to high, bring to the boil then reduce to a slow simmer. Cover and cook for 1 hour. After 30 minutes check for seasoning and add salt if necessary.
When ready, the meat should be beginning to separate and come away from the bone. Just before serving, stir through the picada and simmer for 1 minute to thicken the sauce. Sprinkle with the parsley and serve.
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