Heres’s a really homely stew that smells incredible and tastes even better. My entire house was filled with a fantastic aroma, so much so that I opened the door and let the rest of the street have a smell. It’s a real peasanty, country dish that’s very simple to make and doesn’t need much in the way of attention as it cooks. The dried ñora chilli used in this dish is a speciality of Spanish cuisine – if you can’t find them then you could substitute with a dried mild sweet chilli such as Mulato.
1 chicken (1-1.5kg) (Jointed into 4-6 pieces)
2 tablespoons olive oil
1 onion (thinly sliced)
2 cloves garlic (minced)
2 tablespoons parsley (chopped)
1 tomato (diced)
1/2 cup white wine
1 cup chicken stock
10-12 strands saffron (crumbled)
1 teaspoon salt
freshly ground black pepper
1 ñora chilli
1/2 teaspoon ground cumin
Heat the oil in a large casserole pan over a moderate heat and then fry the chicken pieces for 5-6 minutes until browned on all sides. Add the onions, garlic and ñora and fry gently for 4 minutes until softened and golden. Add the tomato and parsley and stir for 1 minute then pour in the wine and stock and add the salt, pepper, cumin and saffron. Bring to a boil and reduce the heat to low. Cover and simmer gently for 75 minutes. Uncover the pan and simmer for 15 minutes to reduce a little – fish out the ñora and check for seasoning just before serving.
I ate it with herbed vegetables and plenty of bread. I’m not ashamed to say that the entire pan of chicken was eaten and gradually through the evening we returned to the pan a few times armed with bread to soak up the delicious sauce.