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Chicken with Piquillos

Chicken with Piquillos

Pilar Sanchez, a senior house cook who lives in Asturias, taught Mario Batali and Mark Bittman how to make pollo casero, a luscious chicken in abundant white wine and pepper sauce. When they asked where she purchases her poultry, Sanchez told them to go to her lawn and listen for the “singing in the field” from the chickens she raises

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How to Make It.

Action 1

Rub the chicken with the garlic and 1 tablespoon of kosher salt. Cover and cool for 1 hour.

Action 2

Scrape the garlic off of the chicken pieces. Include the chicken to the skillet in a single layer and cook over moderately high heat, turning sometimes, till browned all over, about 12 minutes.

Action 3

Add the onion to the skillet and cook over low heat, stirring periodically, until extremely tender, about 10 minutes. Add the piquillo peppers and white wine and bring to a simmer, scraping up any browned bits.

Action 4

Return the chicken and any collected juices to the frying pan. Cover partially and prepare over low heat up until the chicken hurts and prepared through and the sauce is thickened, about 30 minutes. Transfer the chicken to a platter, spoon the sauce on the top and serve.


Make Ahead.

The chicken can be cooled over night; rewarm before serving.


Recommended Pairing.

This hearty chicken dish will combine well with any variety of wines, both white and red, so split the distinction and pour a dynamic Spanish rosé (or rosado, as the Spanish call it). A few of the best come from Rioja.

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