Wednesday, 3 August 2011

My favourite Spanish Chicken

Serves 4

Preparation time: 25 minutes

Cooking time : 45 minutes

4 pieces chicken joints (skin removed)

10 fresh tomatoes (chopped)

2 tablespoon tomato puree

1 handful chopped herbs (basil, thyme, oregano and parsley)

2 clove garlic (chopped)

1 teaspoon brown sugar

6 shallots (chopped)

1 cup white wine

100g sliced mushrooms

1 small courgette (diced)

3 tablespoon olive oil

½ cup parmesan cheese (grated)

2 tablespoon flour

Salt and pepper

  1. Sprinkle the chicken joints with salt and pepper. Dredge with flour.
  2. Heat the olive oil in a pan. Brown the chicken on both sides. Drain and set aside.
  3. With the remaining oil the pan, sweat the shallots and garlic. Add in mushrooms, herbs, white wine, tomato puree, chopped tomatoes and sugar. Simmer for 30 minutes.
  4. Transfer the chicken into an ovenproof dish. Pour over the sauce. Cover and bake in an oven (190C/ 375F/Gas Mark 5) for 45 minutes till the chicken is tender.
  5. Stir in the diced courgette. Sprinkle with grated Parmesan cheese. Cook in the oven for another 5 minutes.
  6. Season to taste. Garnish with freshly chopped herbs.

Please send me on holiday to Barcelona! I’ve entered this post into Easyjet’s Barcelona Food competition!

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