Chicken in a Pot

We normally cook this dish in a large clay pot (cazuela), but used the le Creuset pot this time. (Clay pots are neat, but tend to have hot-spots & it can be hard to saute the chicken before it goes in the oven.)

Ingredients:

• 4 chicken leg & thighs


• Chorizo


• White onion


• Shallot


• Garlic


• Piquillo peppers (2)


• Bay leaf

Process:
This is pretty straightforward chicken stew...

1. Trim the excess fat of the chicken & season with salt, pepper, and spanish paprika


2. Saute the chicken over low heat to render


3. Add chorizo


4. Add fresh veggies


5. Add piquillos & bay leaf


6. Add water to cover


7. Bring to a boil, cover, and transfer to 425 deg. oven for 40 mins


8. Return to stove & uncover


9. Add minced shallots


10. Season to taste (salt, pepper)


11. Reduce to desired consistency & serve

Wine:

• Failla 2003 Syrah