Chicken gives us a lot of play in the kitchen. We can roast it or stew it accompanied by numerous ingredients, as we have already shown you in Bezzia. Today we add one more proposal to our recipe book: stewed chicken with mushrooms and artichokes, a simple and complete dish.
This time we have bet on preserves to streamline the recipe and make it more accessible. We have purchased canned both mushrooms and artichokes. You can do it like we do or bet on quality fresh ingredients in order to gain flavor.
Ingredients
- 1/2 chicken, chopped
- Salt and pepper
- 1 cebolla
- 1 leek
- 2 cayenne chillies
- 1/2 glass of crushed tomato
- A splash of brandy
- 200 g canned mushrooms
- 6 canned artichokes
- 1 hoja de laurel
- Water or chicken broth
- Olive oil
Step by step
- Season the chicken and brown it in a saucepan with a good drizzle of oil. Take out and reserve.
- In the same pot, sauté the onion and the chopped leek until tender.
- Then, add the chillies and tomato and mix so that the flavors are integrated.
- Turn off the hood, if you had it on, and with extreme care flambé the sofrito with a splash of brandy.
- Once the alcohol has evaporated, add to the casserole chicken, mushrooms, artichokes and bay leaf.
- Pour in water until the ingredients are almost covered and cook over medium heat approximately 30 minutes.
- Serve hot.
