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Chicken with Apples & Raisins
Spain - Pollo con Manzanas y Pasas
From Granada in the southern Spanish provinces of Andalucia, formerly
Moorish Al-Andalus, this chicken shows a definite Moorish influence. It
is very flavorful and sure to generate comment, but quite easy to make,
and can be reheated.
Chicken meat (1)
Wine, dry white
Prep - (20 min)
Run - (1 hr)
- Cut CHICKEN into the size chunks appropriate for how you will be
serving it. 1-1/2 inch or so is usually good. Tumble with 1/2 t
Salt and set aside.
- Chop ONION fine.
- Peel APPLES, core and cut into wedges about 1/8 inch thick.
Hold in cold water acidulated with a bit of lemon juice or citric acid
- Set RAISINS soaking in warm water for 1/2 hour or so.
- Heat Olive Oil in a spacious sauté pan and fry
Chicken, tumbling frequently until lightly browned on all sides.
Be very careful the fond that sticks to the pan doesn't burn, it
should remain reddish, not chocolate.
- Stir Onions into the pan and fry stirring until they are
translucent, just a few minutes.
- Stir in Wine and scrape up all the fond to enrich the sauce,
then stir in drained Raisins and Apples. Bring to a
boil, cover tightly and simmer slowly until Chicken is tender, about
30 minutes. Tumble a couple of times.
- Season to taste with Salt. Adjust liquid if needed.
- Serve hot with rice.
- Chicken: Weight is skinless, boneless,
preferably thigh/leg meat. The pattern recipe called for small bone-in
serving pieces from a 3-1/2 pound chicken, but I do this with chunks
for convenience of portioning, especially when serving buffet style.
- Apples Use a good tart cooking apple
or the dish may be too sweet. Granny Smith is pretty much the standard
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove, in=inch
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