Garvey's Garnished Gallo, or Spanish Smothered Hen

Al Garvey, one of Marin County's celebrated artists, shares his wife Barbara's passion and skill for whipping up offbeat, exotic dishes that are suggestive of his daring seriographs. Once we made the Garveys devotees of the wet-pot, they adapted it to their own dashing style. This flamboyant contribution is not for the timid, workaday cook! The Garveys claim this will serve six, but we doubt it, especially if there are children around.

Ingredients

  • 12 pieces frying chicken
  • 2 chorizos (hot Spanish) sausages, diced
  • 2 tablespoons flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 red torpedo onions, sliced thin
  • 1 green pepper, sliced thin
  • 1 sweet red pepper, sliced thin
  • 10 black olives, chopped coarse
  • 3 cloves garlic, crushed
  • 1 mango (green as possible), sliced
  • 1 banana, sliced thin
  • 4 pineapple slices, cut into chunks
  • 1 cup of shelled green peas
  • 2 apples, sliced
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • Arrowroot

Method

Presoak pot, top and bottom, in water for 15 minutes.

Brown the chicken and sausage in a large frying pan with the flour, olive oil and 1 teaspoon of the salt.

Place in pot, and set the frying pan drippings aside.

Add the onions, peppers, olives and garlic to the pot.

Cover the pot and place in a cold oven. Set temperature at 450 degrees.

Cook 30 minutes.

Remove pot from oven and pour off the liquid into the frying pan with the drippings.

Add to the pot: the mangoes, banana, pineapple, peas, apples, the remaining salt and the pepper.

Return the covered pot to the oven.

Cook an additional 30 minutes.

Meanwhile, heat the liquid and drippings, thicken with arrowroot.

Skim or siphon off excess fat from the sauce before serving.

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