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Pollo al ajillo con champiñones - Spanish garlic chicken with mushrooms
Ingredients – serves 4
• 1/2 chicken, pieced
• 8 cloves garlic
• 500g button mushrooms
• 2 yellow bell peppers
• 1 tablespoon flour
• 2 medium potatoes
• 1 onion
• 2 glasses white wine
• 1 glass water
• extra virgin olive oil
• salt, pepper
Take your chicken pieces (boneless or with bones, skinless or with skin: you choose!) and season them with salt and pepper, then lightly fry in extra virgin olive oil, turning till just golden all over.
Add peeled and sliced garlic (yes, all eight cloves!) and cook for another few minutes. Remove and set aside in a bowl.
In the same pan, sauté the halved mushrooms for about 2 minutes, remove and set aside in a bowl.
In the same pan, throw in the onion and peppers and cover pan on low heat, allowing the veg to poach.
When onion has become translucent, uncover and add chilli.
Incorporate flour, by stirring it into the oil and juices to obtain a thickened sauce and toss it with the veg.
Then add back in the chicken and mushrooms. Pour over white wine and water and salt again to taste.
Cover and cook on low heat for 40-45 minutes.
About 5 minutes before your cook time is up, cube your potatoes and fry them in a small amount of olive oil. When they're soft and golden, drain and add to the garlic chicken saucepan.
Remove from heat, mix well, sprinkle with freshly chopped parsley, cover and let sit for 5 minutes before serving.
It's golden and it's yummy! Enjoy!