Roast chicken

La recepta que ha treballat el Carlos a anglès és aquesta:

1 Paella chicken about 2 kilos.
3 large onions of Figueres.
6 small onions.
10-12 plums.
1 garlic head without peel.
1 small cup of brandy.
1 small glass of stale wine.
2 laurel leaves.
1 branch of romani and thyme.
2 ripe small tomatoes.
1 canonet of cinnamon.
1 glass of meat broth.
For the sting:
6 cloves of garlic.
3 slices of fried bread.
5 or 6 hazelnuts.
6-8 peanuts.

To start, we salt chopped the chicken, previously cut into eights (that is, each quarter cut them into two), and fry it in a clay pot, with some butter and oil. It should look gilded.

Meanwhile we put in a bowl the plums with brandy and leave them for about 15 minutes.

When the golden chicken is in place, add the chopped Figueres onions, whole garlic heads, two tomatoes, cinnamon and let it cook for about 30 minutes on low heat and with the pan without cover and add to the pan. go caramelizing.

After these 30 minutes, add the whole onions, the red wine, the brandy that we had macerated the plums, the thyme, laurel and rosemary branches. Add the bean stew and let it simmer for 40 minutes over low heat, with the lid covered.

Add the chopped stir-fry to a mortar, cloves of garlic, parsley, fried bread and nuts and mix it and chop the chicken casserole. We must keep in mind that the bite should thicken the salt of the chicken a bit.

Put the plums, peanuts and let it cook for 15 minutes.

And to finish, we serve the chicken with plums, some onions and with some juice from the roast....


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