Serve Spanish Chicken with mashed potatoes and French beans for a nourishing family meal.
2 fl. oz. olive oil
4 lb. chicken, cut into
8 serving pieces
2 medium-sized onions, thinly sliced
2 garlic cloves, crushed
1 large red pepper, white pith removed, seeded and chopped
14 oz. canned artichoke hearts, drained
16 fl. oz. chicken stock
½ teaspoon salt
2 teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon saffron threads, mixed with
1 tablespoon water
16 stuffed green olives, halved
1 oz. beurre manie ‘?%
Preheat the oven to moderate 350’F (Gas Mark 4, 180°C).
In a large, deep frying-pan, heat the oil over moderate heat. When the oil is hot, add the chicken pieces, a few at a time, and cook, turning occasionally with tongs, for 5 to 8 minutes or until they are lightly and evenly browned. Using the tongs, transfer the pieces, as they brown, to a flameproof casserole. Set aside.
Add the onions, garlic and red pepper to the pan and cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Add the artichoke hearts and cook, stirring occasionally, for a further 2 minutes.
Pour over the stock and stir in the salt, pepper, cayenne and saffron mixture. Bring the liquid to the boil, stirring occasionally. Remove the pan from the heat and pour the mixture over the chicken pieces.
Place the casserole in the oven and cook the mixture for 45 to 55 minutes or until the chicken pieces are tender when pierced with the point of a sharp knife. Remove the casserole from the oven and transfer the chicken pieces to a warmed serving dish. Keep warm while you finish off the sauce.
Add the olives to the casserole and place it over moderate heat. Bring the liquid to the boil, stirring occasionally.
Add the bcurre manie, a little at a time, stirring constantly until it has been absorbed. Cook the sauce, stirring con stantly, for a further 2 minutes or until it has thickened.
Remove the casserole from the heat and pour the sauce over the chicken pieces. Serve at once.