Catalan Chicken - Spain
INGREDIENTS:
6 chicken portions
25g/ 1oz flour
salt and pepper
3 tbs oil
2 medium onions, sliced
2 cloves garlic, chopped
1 green pepper, deseeded, cut into the rings
4 medium tomatoes, skinned and thickly sliced
300ml/ 1/2 pint chicken stock
4 tbsp dry sherry
2 tbsp chopped parsley
1 Dry the chicken portions on adsorbent kitchen paper. Coat in the flour, seasoned with a generous amount of salt and pepper.
2 Heat the oil in a large pan, fry the chicken portions until golden. Then put into a casserole.
3 Add the vegetables to any oil remaining in the pan and cook for 5 minutes. Spoon over the chicken.
4 Pour the stock and sherry into a frying pan, stir well and add salt and pepper to taste. Pour over the chicken and vegetables.
5 Cover the casserole and cook in the center of a moderate oven 180C/ 350F/ gas4 for an hour.
6 Add parsley to the sauce about 5 minutes before the end of the cooking time.
7 Serve with pasta, rice or boiled potatoes
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