Castilian Chicken

| Linda

Castilian Chicken/Fabulous Fare Sisters

This is one of those chicken recipes that doesn’t ‘look’ good but tastes so yummy! It’s a rustic Spanish dish from the Castile and León regions where poultry stews and the addition of almond paste are very popular. Braised in white wine until the chicken is so tender it almost melts in your mouth and served over mashed potatoes or rice so that all the tasty broth is enjoyed…

Castilian Chicken
6-8 boneless chicken thighs
extra virgin olive oil
salt & fresh ground pepper
1 large Spanish onion, chopped
1 tablespoon flour
2 eggs
1 cup white wine
3 garlic cloves
2 tablespoons almonds slivers
2 tablespoons pine nuts
2 tablespoons fresh parsley
1 cup chicken stock

Place the chicken in a large bowl. Drizzle on some olive oil and season with salt & pepper. Place chicken in a deep skillet and heat on medium-high heat. Sprinkle on the flour and cook the chicken for five minutes. In a small pan place the 2 eggs in cold water; bring to a boil, reduce heat and simmer until hard boiled (~20-25 minutes). Place the garlic, almonds, pine nuts, parsley and 1/2 teaspoon salt and some fresh ground pepper in a food processor. Process until a paste forms.

Add the white wine to the chicken and simmer five minutes. Add the almond paste to the chicken and stir to incorporate. Remove the eggs from their shells; cut in half and scoop out the hardened yolks. Mash the yolks and add to the skillet. Pour in the chicken broth. Bring to a boil; reduce heat, cover and simmer a minimum of 20 minutes. I allow the chicken to braise for an hour or so to really bring out all the flavors and to make the chicken really tender.

This dish is delicious! Especially when served over some creamy mashed potatoes or rice.

Enjoy!

Linda~

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Castilian Chicken/Fabulous Fare Sisters

17 thoughts on “Castilian Chicken”

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