Chicken Catalan Picada

Submitted By:
Spanner


No. of Servings:
4 Preparation time:
40min(s) Course:
Main Cooking time:
Cooking Instructions:
Pre heat the oven to 160?C.

Season the chicken with salt and pepper, then place a large frying pan on a medium/ high heat and add half of the olive oil.


Place the chicken skin down in the pan and cook for about 5-6 minutes on each side, until crisp and brown in colour. Transfer to a plate and set aside.

Place an ovenproof casserole dish on a medium heat and add the remaining olive oil, then the onion. Cook for 5 minutes or until softened and slightly browned, then add the tomato, chicken stock, sherry, orange peel, fennel seeds, bay leaf and thyme, stir and bring to the boil.

Add the chicken, cover and place in the oven and cook for 1 hour.

In the meantime, place the bread and almonds on a baking tray and place in the oven for about 10 minutes.

Place all of the picada ingredients - toasted bread and almonds, garlic, chocolate, parsley, saffron, fennel seeds, ground cloves and ground cinnamon - in a food processor and blend to a smooth paste.

Remove the casserole dish from the oven, place over a low heat and gently stir in the picada, ensuring you don?t break up the chicken. Simmer for 10 minutes or until the sauce has thickened.

Adjust the seasoning with salt and pepper and serve.