Pitu de caleya guisado

Go to Image Pitu de caleya stew
  • A free-range chicken of about 4 kilos
  • 3 onions
  • 1 large green pepper
  • 1 head of garlic and another 4 cloves of garlic for the marinade
  • 1/2 litre of olive oil
  • 1 small glass of cognac
  • 1 1/2 glasses of white wine
  • Chicken stock
  • 1/2 kilo of potatoes
  • Red peppers
  • Salt

Cut the chicken into pieces, season it and marinate it with the 4 cloves of garlic crushed in a mortar and pestle with 3 tablespoons of white wine for 2 hours.

In a casserole with 4 tablespoons of olive oil, fry the onions, the head of garlic (previously peeled) and the chopped green pepper. Meanwhile, fry the chicken in a frying pan with the remaining olive oil until the pieces are golden brown, remove and set aside. When the fried onion is golden brown, add the chicken to the pan and cover. Then add a glass of brandy and flambé, add a glass of white wine and cook until the alcohol has evaporated.

Cover with chicken stock, season and cook until the chicken is tender, about two and a half hours. Then remove the chicken pieces from the casserole and pass the vegetables with the resulting stock through a potato masher, return the chicken with its sauce to the casserole and leave to cook for a few minutes.

Serve with chips and red peppers.