Monday, October 25, 2010

Estofado de Pollo Con Patatas (Chicken and Potato Stew)

Earlier this year I made a delicious Catalan style beef and potato stew , I had learned from Nuria's blog "Spanish Recipes" called "Estofado de Ternera Con Patatas", one of my readers "Fernando" commented asking me if he could substitute chicken for the beef, I thought a chicken variation of this would be delicious and so with the weather slowly cooling I decided to make it. It was different, but equally delicious :)

Like I said in the post for the beef version, if you love gravy, potatoes, and chicken this dish is for you. Served over a mountain of steaming white rice this dish is another one of those comfort foods.


-1 whole chicken cut into segments (your choice how you want to cut it, I cut it into bite sizes)
-salt to taste
-ground black pepper to taste
-flour to dust chicken
-extra-virgin olive oil (about 1/4- 1/2 cup)
-1 onion minced
-4 cloves garlic minced
-1 carrot, peeled, minced
-1 large ripe tomato very finely minced or grated
-1/2 cup dry white wine
-2 bay leaves
-1 tsp dried thyme (or 3 fresh sprigs)
-1/2 tsp dried oregano (or 1-2 fresh sprigs)
-4 large potatoes peeled, cut into large chunks
-2 tsp chicken bouillon powder (optional)
-water enough to cover all ingredients
-1/2 cup frozen peas (you can use fresh too)

(1) Like always don't forget, clean/ wash your chicken well, cut into segments, season it with salt and pepper (I used about 2 tsp. salt, and 1/2 tsp ground black pepper), coat the chicken in flour and shake off excess.
(2) In a large deep- pan heat generous amount of extra-virgin olive oil over medium high heat, brown the chicken on all sides (be patient you can chop everything while doing this), set chicken aside.

(3) In same pan add onion, carrot, garlic and sautee for 5-7 minutes until translucent,
add grated tomato, bay leaves, thyme, and oregano allow everything to cook together until the tomato is reduced and loses it's liquid it'll start frying in the oil about 5-7 more minutes.
(4) Add wine raise heat stir well and reduce it by about half. Now throw your chicken, add water enough to cover all ingredients (you may want to have your water already heated up and boiling in a seperate pot to speed things up), bring to a boil, add potatoes, chicken bouillon, taste for salt and add more if needed.
(5) Allow everything to cook together 30 minutes, on medium low heat, after 30 minutes, stir in your peas, let it come to a boil then turn off. Ready to serve :)
So after making the chicken variation I had an idea, this dish would also be delicious if you omitted the potatoes and instead added some sliced button mushrooms towards the last 5 minutes of cooking... mmmmm.... next time I'll do it... wait sounds like "Chicken in Mushroom Sauce" to me :D ... wait there's a beef dish called "Fricando" (Catalan beef and mushrooms) maybe I'm on to something ha ha yeah I'm a dork sorry lolz. well more future posts to come :D