I ate something like this in the Lluc monastery in the mountains of Majorca. We were in the monks refrectory after the tourist coaches had gone home, It tasted lovely and the atmosphere was pretty special. It probably actually tasted nothing like this recipe, but this is pretty good nevertheless.
Serves 4
Serves 4
Ingredients
- A medium chicken jointed into small pieces
- 1 onion, chopped
- 2 medium carrots, chopped into discs
- 1/2 pint chicken stock
- 5 big tomatoes chopped
- A small handful of pine nuts
- 2 cloves of garlic, finely chopped
- 2 sprigs of parsley, chopped
- 1 big handful of frozen peas
- 2 bay leaves
- 1 tsp oregano
- 1 tsp cornflour
- 1 glass white wine
- 5 medium potatoes cut into half inch cubes
Method
For the Stew
Brown off the chicken in 50ml of olive oil in a thick bottomed pot, until the skin is crisp. Peel off as much skin as possible and discard. Reserve the chicken pieces. Cook the onion on a medium heat for 10 minutes until it's golden.Reduce the heat add the chopped garlic let it sauté for 1minute. Put all the other ingredients into the pot adding the cornflour last, heat until you have a simmer and then reduce to a low heat for 1 hour.
For the Fried Potato Cubes
Par boil the potato cubes for six minutes, drain and let them steam dry. Heat 750ml of vegetable oil in a wok or large frying pan. Fry the cubes for 15-20 minutes until they are golden brown. Remove from the oil with a slotted spoon onto kitchen roll. Sprinkle with salt.
To Serve
Spoon some of the stew into a bowl, sprinkle with a handful of the fried potato cubes whilst they are still hot. Finally sprinkle a handful of chopped parsley onto the top.