Saturday, April 17, 2010

Chicken Catalan

It's been a while, I know. But this should make up for it. Red bell pepper, onion, garlic.
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Season bone in, skin on chicken thighs with salt an pepper.
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Brown them in olive oil.
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Remove, and add the aromatics. You know the score: peppers and onions before garlic, medium low heat.
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Put a pinch of saffron threads into hot water, let steep, then add to the pan, along with some white wine.
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Add a can of tomatoes, and some chicken stock.
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Throw in some bay leaf, and cinnamon.
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Return chicken to pan, cover, and let the flavors come together, about 30 minutes.
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Toast some breadcrumbs with oil until golden brown.
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Add paprika.
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Serve with the tomato goop, and breadcrumbs on top. Shown with roasted broccoli and garlic tossed with chili powder and salt.
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