Chicken With Catalan Picada Recipes

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CHICKEN WITH CATALAN PICADA



CHICKEN WITH CATALAN PICADA image

Categories     Chicken

Number Of Ingredients 19

4 whole chicken legs, split (2 pounds)
Salt and freshly ground pepper
2 1/2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
One 14-ounce can whole tomatoes, drained and finely chopped
1 1/2 cups low-sodium chicken broth
1/4 cup oloroso sherry
1 bay leaf
One 3-inch strip of orange zest
1/4 teaspoon thyme leaves
1 slice of peasant bread, crusts removed and bread cut into 1/2-inch cubes (1/2 cup)
1/4 cup slivered almonds
3 garlic cloves, coarsely chopped
1 ounce bittersweet chocolate, chopped
1/4 cup chopped parsley
1/8 teaspoon cinnamon
Large pinch of saffron threads
Small pinch each of aniseeds
Small pinch of ground cloves

Steps:

  • Season the chicken with salt and pepper. In a large skillet, heat 2 tablespoons of the oil. Add the chicken, skin side down, and cook over moderately high heat until browned, 4 minutes per side. Transfer to a plate. Add the onion to the skillet and cook over moderate heat until softened, 5 minutes. Add the tomatoes and cook over moderately high heat until very thick, 5 minutes. Add the broth, sherry, bay leaf, orange zest and thyme and bring to a boil. Add the chicken, cover and simmer over low heat for 30 minutes, turning once. Meanwhile, preheat the oven to 350°. Toast the bread and almonds on a baking sheet, about 8 minutes. In a skillet, heat the remaining 1/2 tablespoon of oil. Add the garlic and cook over moderate heat until golden, 3 minutes. Transfer to a food processor with the bread and almonds, the chocolate, parsley, cinnamon, saffron, aniseeds and cloves. Process to a paste. Stir the picada into the sauce and simmer over low heat for 15 minutes. Discard the bay leaf and orange zest, season with salt and pepper and serve.

CATALAN CHICKEN STEW



Catalan Chicken Stew image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 32

1/4 cup dry unsalted Marcona almonds or blanched almonds
2 tablespoons EVOO
2 slices (1/2-inch thick) batard or baguette (reserve the rest of the loaf for serving)
1/3 cup fresh flat-leaf parsley leaves
1 tablespoon fresh lemon juice
2 cloves garlic, grated or finely chopped
3 tablespoons EVOO
2 to 3 tablespoons chopped fresh thyme
2 rounded tablespoons paprika
2 to 3 stalks celery with leafy tops, peeled and chopped
2 bay leaves
2 medium carrots, chopped
2 medium onions, chopped
1 red bell pepper, chopped
1 Fresno or other red chile pepper, finely chopped
Pinch saffron threads
Kosher salt and freshly ground pepper
One 32-ounce can whole peeled tomatoes
4 cups chicken stock
3 to 4 cups shredded Poached Chicken Breasts, recipe follows
1 cup Spanish green olives, coarsely chopped
Bread, for serving
4 whole bone-in, skin-on chicken breasts (for all white meat) or 3 whole 4-pound chickens (for a mix of white and dark meat)
1 tablespoon whole black peppercorns
8 cloves garlic, smashed
4 large bay leaves
4 carrots, coarsely chopped
4 stalks celery, coarsely chopped
2 lemons, sliced
2 onions, quartered
Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string
Kosher salt

Steps:

  • For the picada: Toast the nuts in a small skillet, then remove to a plate. Add the EVOO to the skillet and toast the bread slices until golden. Chop the bread and add to a food processor along with the parsley, lemon juice, garlic, toasted almonds and a splash of water. Pulse until the mixture is a pesto-like consistency. Refrigerate until ready to serve. For the stew: Heat the EVOO in a Dutch oven over medium-high heat. Add the thyme, paprika, celery, bay leaves, carrots, onions, bell peppers, chile peppers and saffron and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Add the tomatoes and mash. Add the stock and simmer for 30 minutes. Stir in the chicken. Stir in the picada and olives, then remove from the heat and let stand for 5 minutes. Ladle the stew into shallow bowls and serve with warm bread for mopping. Cook's Note: The stew and the picada can be refrigerated in separate containers in the refrigerator for a make-ahead meal. Reheat the stew over medium heat, adding the picada and olives.
  • Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.

CHICKEN PICCATA



Chicken Piccata image

A classic Chicken Piccata recipe

Categories     Chicken     Fry     Lemon     White Wine     Spring     Parsley     Capers     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

4 skinless boneless chicken breast halves
3 tablespoons butter, room temperature
1 1/2 tablespoons all purpose flour
Additional all purpose flour
2 tablespoons olive oil
1/3 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup canned low-salt chicken broth
1/4 cup drained capers
1/4 cup chopped fresh parsley

Steps:

  • Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
  • Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
  • Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.

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CHICKEN WITH CATALAN PICADA RECIPE - JANET MENDEL | FOOD ...
2013-12-07 Add the onion to the skillet and cook over moderate heat until softened, 5 minutes. Add the tomatoes and cook over moderately high heat until very thick, 5 minutes.
From foodandwine.com
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  • Season the chicken with salt and pepper. In a large skillet, heat 2 tablespoons of the oil. Add the chicken, skin side down, and cook over moderately high heat until browned, 4 minutes per side. Transfer to a plate.
  • Add the onion to the skillet and cook over moderate heat until softened, 5 minutes. Add the tomatoes and cook over moderately high heat until very thick, 5 minutes. Add the broth, sherry, bay leaf, orange zest and thyme and bring to a boil. Add the chicken, cover and simmer over low heat for 30 minutes, turning once.
  • Meanwhile, preheat the oven to 350°. Toast the bread and almonds on a baking sheet, about 8 minutes.
  • In a skillet, heat the remaining 1/2 tablespoon of oil. Add the garlic and cook over moderate heat until golden, 3 minutes. Transfer to a food processor with the bread and almonds, the chocolate, parsley, cinnamon, saffron, aniseeds and cloves. Process to a paste.


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