Chicken in Sanfaina Sauce

Name: Chicken in Sanfaina Sauce (Pollo en Sanfaina a la Catalana)
Yield: Serves Four
Cuisine: Spanish
Ingredients: 1 tablespoon finely chopped fresh parsley; 4 slices bread, cut into triangles; 1 glass dry white wine; 250 ml (8 fl oz) chicken stock; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 sprig of thyme; 1 bay leaf; 200 g (7 oz) tomatoes, skinned, de-seeded and chopped; 1 sprig of parsley; 1 red pepper, skinned, de-seeded and cut into strips; 1 green pepper, skinned, de-seeded and cut into strips; 1 clove garlic, peeled and chopped; 2 aubergines, cut into strips; 2 Spanish onions, peeled; 5 tablespoons olive oil; 1 x 1.5 kg (3 lb) corn-fed chicken, cut into 8 pieces; 100 g (4 oz) ham, diced

Pollo en Sanfaina a la Catalana

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Spain on a Plate

By María José Sevilla

Published 1992

About

Sanfaina is true Mediterranean food, at its best at the end of summer when the tomatoes are full of flavour. Use a dry young wine from the region of Penedés to cook the sauce and accompany the dish.

Ingredients

2 Spanish onions, peeled
5 tablespoons olive oil
1 x 1.5 kg (

Europe
Spain
Main course
Summer

Method

Chop 1 onion finely and slice the other into rings. Heat 4 tablespoons of oil in a large flameproof casserole. Fry the chopped onion for 1 minute, then add the chicken pieces, ham, peppers, aubergines and garlic. Tie the bay leaf, thyme and parsley into a bouquet garni. Add to the pan and fry until the chicken is lightly browned. Increase the heat and cook for about 10 minutes, but do not allow