Pollo
en Pepitoria a la Canaria
Canary Islands Chicken
Fricassee
This recipe isn't Chilean, but Spanish. (Actually, it's Cantabrian.) Sent to me by my compadre Ernesto Otaegui, an aficionado of the culinary arts and the buena mesa, who obtained this recipe from a cooking chronicler who sampled this dish in a small rustic Cantabrian village in the Canary Islands. It harkens to medieval Spanish cuisine, and is prepared in a cazo, which is a copper skillet with an iron handle.
This dish makes an excellent tapa or bistro food.
The following tips are, according to Ernesto, essential for the preparation of this dish:
First, one must dispose of excessive spirit, and assume a serious composure whilst donning cap and apron. Fill a glass of fine cabernet, study the recipe well, and assemble all of the tempting ingredients one by one, taking your time.
.
Ernesto Otaegui, ChefRick's culinary partner and compadre, enjoying Pisco Sours
Printer-FriendlyCanary Islands Chicken Fricassee
Serves 6
1 whole large roasting chicken
olive oil
1 large onion, diced
1 c (¼ l) chicken or vegetable stock
½ c dry white wine
salt and fresh ground black pepper
¼ c (60 g) whole peeled almonds
2 cloves garlic
2 cooked egg yolks
1 stem parsley
¼ c dry sherry
1 thick slice of cooked ham, diced
french-fried potatoes (to accompany)
Español: Desprese el pollo, y en una olla grande dore bien las presas en
aceite de oliva.
Retírelas, y en el mismo aceite sofría una cebolla grande finamente picada.
Vuelva el pollo a la olla, cubra con un cuarto de litro de caldo y cueza con
la cebolla por una media hora.
Añada entonces un vaso de bino blanco seco y unos pocos granos de pimienta
entera.
Mientras, pele 60 gr de almendras y luego fríalas con un par de dientes de
ajo en aceite de oliva.
Tome esto y muélalo en un mortero con 2 yemas de huevo duro y una ramita de
perejil, hasta formar una pasta.
Agregue a esta pasta medio vasito de jerez seco, mezcle bien y vierta esto
encima del pollo.
Continúe cociendo a fuego lento unos 20 minutos.
Finalmente, tome una tajada gruesa de jamón cocido, córtela en cubitos y
agregue a la olla.
Sirva con papitas fritas cortadas en dado.
English: Cut up the chicken and brown the pieces in olive oil in the copper
skillet (cazo).
Remove the chicken and in the same fat sauté the onion until translucent.
Return the chicken to the skillet, season with salt and pepper, add the
chicken stock and cook slowly for a half hour.
Meanwhile, sauté the almonds and garlic in a little olive oil, then remove
and grind into a paste with the egg yolks and parsley with a mortar and
pestle.
Add the sherry to the paste and add to the skillet along with the white wine
and cook for 20 minutes.
Finally, add the chopped ham to the chicken mixture and heat through.
Serve with french-fried potatoes.