Polio De Sevilla
|Olive oil||4 Tablespoon|
|Carrots||3 Small, peeled and sliced|
|Leeks||2 , thinly sliced|
|Celery stalks||2 , sliced|
|Onion||1 Medium, chopped|
|Whole black peppers||10|
|Garlic||2 Clove (10 gm)|
|Fresh thyme sprig||1|
|Dried thyme||1⁄4 Teaspoon|
|Dry red wine||1 Cup (16 tbs)|
|Fresh mushrooms||3⁄4 Pound, sliced (Medium-Sized Mushrooms)|
|Spanish style pimiento stuffed green olives||4 1⁄2 Ounce, sliced (1 Cup)|
|Brandy||2⁄3 Cup (10.67 tbs)|
Wash and season the chickens with salt; truss.
Rub each with 2 tablespoons olive oil and place breast side up in a large open baking or broiling pan without rack.
Put in a hot oven (400°) for 20 minutes to brown.
Then add to the pan the carrots, leeks, celery, and onion along with a spice bouquet made of the whole peppers, garlic, bay leaves, and thyme.
Add 1/2 cup of the wine.
Reduce heat to 375° and cook about 1 1/2 hours longer.
Remove spice bouquet.
Spoon vegetables and liquid into a blender and whirl to puree vegetables (or force through a wire strainer); reserve.
Meanwhile, melt butter in a large frying pan and add mushrooms; saute until tender.
Add the olives; heat through.
Remove olives and mushrooms to a large platter with a slotted spoon; arrange chickens on top; keep warm.
Stir flour into remaining liquid and butter in the frying pan.
Slowly stir in the pureed vegetables, the chicken broth, and remaining 1/2 cup wine; cook, stirring, until thickened.