Chicken stewed in white wine and sprinkled with chopped hard-boiled eggs and parsley, Canary Island Chicken is an unusual and colourful dish. It is excellent served with boiled new potatoes or rice and French beans.
2 oz. seasoned flour, made with 2 oz. plain flour , 1 teaspoon salt and 1 teaspoon black pepper
1 x 4 lb. chicken, cut into eight
2 fl. oz. olive oil
2 oz. butter
2 garlic cloves, crushed 2 medium-sized onions, coarsely chopped 10 fl. oz. dry white wine 10 fl. oz. chicken stock
bouquet garni, consisting of 4 parsley sprigs, 1 thyme spray and 1 bay leaf tied together
1 teaspoon saffron
1 tablespoon hot water
2 oz. slivered almonds 2 oz. beurre manie
2 hard-boiled eggs, finely chopped
1 tablespoon chopped parsley
Sprinkle the seasoned flour on to a plate. Roll the chicken pieces in it until they are well coated. Shake off any excess
flour and set the chicken aside.
In a medium-sized flameproof casserole or large saucepan heat the oil and butter over moderate heat. When the foam
subsides add the garlic and onions. Fry them for 8 to 10 minutes, or until the onions are soft and translucent but not
Add the chicken pieces to the casserole and lightly brown them for 2 to 3 minutes on each side.
Pour in the wine and chicken stock. Add the bouquet garni. Cover the casserole, reduce the heat to low and simmer for 45
minutes, or until the chicken is almost tender.
In a cup dissolve the saffron in the hot water and add it to the casserole with the almonds. Simmer the chicken for
another 15 minutes, but do not re-cover the casserole.
Take out the chicken pieces and arrange them on a warmed serving dish. Remove and discard the bouquet garni. Gradually add the beurre manie to the sauce in the casserole, stirring constantly. Cook for 2 to 3 minutes or until the sauce is well blended and thick.
Pour the sauce over the chicken. Sprinkle the top with the chopped egg and parsley and serve at once.