Maria’s Spanish Chicken Andalouse

Name: Maria’s Spanish Chicken Andalouse
Cuisine: Spain
Ingredients: 3 tbsp chicken stock or water; 3 tbsp chicken stock or water; 1 tbsp tomato purée; 750g/1½lb tomatoes, skinned, de-seeded and chopped; salt and freshly ground pepper; 600ml/1 pint white wine; ¼ tsp oregano; 1 tsp wine vinegar; 16 button onions; 55g/2oz butter; 4 tbsp olive oil; 1.5–1.75kg/3–4lb chicken, jointed; 1 bouquet garni; 2 cloves of garlic, crushed; 225g/8oz mushrooms, sliced; 2 tsp sugar; 10 basil leaves, shredded; 10 basil leaves, shredded; salt and freshly ground pepper; 12 black olives

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

Serve this fragrant dish with some good plain boiled rice of the long grain variety. This makes a very good summer dish with a fine mixed salad on the side, some crusty bread and a strong red wine such as Rioja.

Ingredients

1.5–1.75kg/3–4lb chicken, jointed
4 tbsp olive oil

Europe
Spain
Main course
Spicy
Summer
Gluten-free
Mediterranean

Method

Sauté the chicken joints in the olive oil until nicely coloured, remove to a casserole. In a separate pan melt the butter, lightly glaze the button onions and add the sugar. Put the sliced mushrooms, button onions, crushed garlic and bouquet garni in the casserole. Mix the tomatoes, tomato purée, chicken stock or water, wine vinegar, wine and oregano. Bring to the boil and simmer for 10 minutes