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Rosalia's Chicken Stew with Vegetables Recipe

Rosalia's Chicken Stew with Vegetables Recipe

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Ingredients

Count

Nutrition

958

Calories

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Ingredients:

Serving

2 1/2 lb chicken , preferably freerange, cut into 8 pieces
2 tsp salt
1 tsp freshly ground black pepper
2 tbsp olive oil
30 cippolini or pearl onions, peeled
3/4 lb carrots, sliced into 1/2inch rounds
8 small red or white rose potatoes
1 bay leaf
1 cup dry white wine
4 cups chicken stock, preferably homemade
2 1/2 oz whole almonds
3 large cloves garlic
1/2 tsp loosely packed saffron threads
3 hardboiled eggs, separated, whites finely chopped

Directions:

Rinse the chicken well under cold running water and pat dry with paper towels. Season generously with salt and pepper. In a large heavy skillet, heat the olive oil over mediumhigh heat. Brown the chicken pieces evenly on all sides, then transfer to a covered heatproof casserole. Add the onions and carrots to the hot skillet and cook, stirring occasionally, for about 10 minutes, until golden. Transfer them to the casserole with the chicken. Place the potatoes around the edges of the casserole and again season with salt and pepper. Add the bay leaf.
Pour off most of the fat from the skillet and, over high heat, deglaze it with the white wine. Cook, stirring and scraping the bottom and sides of the pan to release all the flavorful bits into the liquid, for about 3 minutes. Pour the wine over the chicken, add the stock and bring up to the boil. Reduce the heat to very low, cover and simmer for 25 to 30 minutes, until the chicken thighs test done. Check the pan occasionally to make sure the liquid is kept at a slow simmer. If it boils the chicken will be tough.
Transfer the chicken and vegetables to a platter with a slotted spoon and discard the bay leaf.
To make the picada: combine the almonds and garlic in a food processor and process them to a fine paste. Add the saffron and the hardboiled egg yolks only, process again and add enough of the liquid from the casserole to make a smooth paste. Return the casserole to mediumhigh heat and whisk the picada into the cooking liquid. Simmer until the sauce is reduced to about 3 cups, and taste for seasoning. Return the chicken and vegetables to the pan and turn to coat them with the sauce and heat through. Serve in the pan, sprinkled with the egg whites.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	957.63 Kcal (4009 kJ)
Calories from fat	552.19 Kcal
		% Daily Value*
Total Fat	61.35g	94%
Cholesterol	262.29mg	87%
Sodium	1811.04mg	75%
Potassium	1277.23mg	27%
Total Carbs	24.68g	8%
Sugars	10.8g	43%
Dietary Fiber	4.52g	18%
Protein	65.72g	131%
Vitamin C	14.4mg	24%
Vitamin A	0.9mg	28%
Iron	3.5mg	19%
Calcium	123mg	12%

Amount Per 100 g
Calories	132.52 Kcal (555 kJ)
Calories from fat	76.41 Kcal
		% Daily Value*
Total Fat	8.49g	94%
Cholesterol	36.3mg	87%
Sodium	250.62mg	75%
Potassium	176.75mg	27%
Total Carbs	3.41g	8%
Sugars	1.49g	43%
Dietary Fiber	0.63g	18%
Protein	9.09g	131%
Vitamin C	2mg	24%
Vitamin A	0.1mg	28%
Iron	0.5mg	19%
Calcium	17mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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