Spanish Chicken Casserole
|Olive oil||3 Tablespoon|
|Spanish onion||1 , peeled and sliced|
|Garlic||2 Clove (10 gm), peeled, finely chopped|
|Red pepper||1 , deseeded and sliced|
|Orange pepper||1 , deseeded and sliced|
|Green pepper||1 , deseeded and sliced|
|Chicken stock||1⁄4 Pint (150 Milliliter)|
|Dry white wine||1⁄4 Pint (150 Milliliter)|
|Freshly ground black pepper||To Taste|
|Flat leaf parsley sprigs||1 (For Garnish)|
Preheat the oven to Gas 4, 350°F, 180°C Wash and dry the chicken quarters.
Remove the skin, if preferred.
Heat 2 tbsp oil in a frying pan.
Fry the chicken quarters on all sides until sealed and golden then drain on a piece of kitchen paper and place in a 4 pint / 2.25 litre casserole.
Add the remaining oil to the frying pan, then fry the onion, garlic and peppers for 5 mins, or until softened.
Using a slotted spoon, drain the vegetables and garlic and add to casserole.
In the cleaned frying pan, heat the chicken stock with the saffron strands, leave to infuse for 5 mins, then strain and pour over the chicken quarters.
Add the dry white wine.
Season with salt and freshly ground black pepper, mix lightly together then cover the casserole and cook in the oven for 1 hr, or until the chicken is completely cooked.
Drain off the liquid to a clean, small pan and heat to boiling point.
Blend the cornflour with 3 tbsp water, then stir it into the liquid.
Cook, stirring throughout, until the sauce has thickened.
Pour over the contents of the casserole and serve immediately, garnished with flat leaf parsley.