Juanjo, our friend who’s the chef for Orielo’s Kitchen lactose-free recipes surprises us yet again with another delicious recipe. A roast chicken Asaíllo in wine with potatoes, a recipe from his grandmother, based on chicken – if it’s free-range, all the better: it’s tastier.
Chicken is a highly versatile ingredient that goes with a wide variety of things. Juanjo used fresh vegetables – including potatoes, tomatoes and peppers – and for the sauce, one of our organic stocks. And he seasoned it with saffron, to give it a more attractive colour.
Go ahead and try it – and tell us how it came out!
-1 free-range chicken cut into pieces
-3 cloves of garlic
-1 green pepper
-2 large ripe tomatoes
-1½ glasses of white wine
-4 bay leaves
-Costa Eco Organic Chicken Stock
-Saffron or colouring
-Olive oil, salt and pepper
Step by step:
1. Chop the garlic very finely and cut the pepper, onion and peeled tomatoes into medium-sized pieces. Slice the potatoes into wedges.
2. In a casserole with enough olive oil in the bottom, brown all the chicken at medium-high heat. Remove it.
3. Fry the garlic at medium heat and, before it browns, add the onion and the pepper.
4. After a few minutes add one of the three sliced potatoes, too. Add salt and ground black pepper and fry it all until the vegetables are poached.
5. Put the chicken back in and add the tomato and the bay leaves. Season once more and fry until the tomato is liquid (about 5 minutes), stirring to stop it sticking.
6. Pour a glass and a half of white wine and let the alcohol evaporate for a few minutes.
7. Add the chicken stock to cover it, and reduce it.
8. Take a little stock and put it in a mortar. Add the saffron and let it soak in, stirring a little. Add this to the casserole to give it colour.
9. Let the stock reduce at medium heat for at least 40 minutes, until you have a thick sauce. Then take it off the heat.
10. Finally, fry the other 2 potatoes and add them to the roast.