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Pollo en Samfaina
Chicken in Vegetable Sauce


Serves 4-6:

  • 1 chicken (2 kg), cut in serv­ing pieces

  • Salt and pepper

  • 6 tbsp olive oil or lard

  • 400 gr aubergines (egg­plant), diced

  • 2 green or red bell peppers, cut in large pieces

  • 400 gr courgettes (zucchini), diced

  • 2 onions, thinly sliced

  • 3 cloves garlic, chopped

  • 400 gr tomatoes, peeled and chopped

  • 75 ml white wine

  • 1 bay leaf

  • Sprig of thyme

  • Sprig of parsley

 

Rub the chicken pieces with salt and pepper. In an earth­enware cazuela or frying pan heat half the oil or lard and brown the chicken pieces, then remove them. Add the remaining fat and fry the aubergines 5 minutes. Add the peppers, then the cour­gettes, onions, and garlic and fry for a few minutes. Add the tomatoes, then the wine, salt and pepper, bay leaf, thyme, and parsley. Return the chick­en pieces to the sauce, cover and cook until chicken is ten­der, about 50 minutes.

 

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