Smoky Spanish Hunter's Chicken

Photo: Smoky Spanish Hunter's Chicken

TOTAL TIME: 2 hr 15 min
Prep: 20 min
Inactive Prep: 40 min
Cook: 1 hr 15 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 3 cups Parmigiano and Herb-Fortified Stock, recipe follows
  • 6 Roasted Tomatoes, recipe follows
    • 1/4 cup dry sherry or 1/2 cup dry wine, white or red
    • 1 1/2 teaspoons smoked sweet paprika
    • A couple pinches saffron (20 to 24 threads)
    • 1 cup quick-cooking polenta
    • A handful freshly grated Manchego cheese
    • A handful fresh flat leaf parsley, chopped
    • Parmigiano and Herb-Fortified Stock
    • 1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up
    • Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
    • 1 onion, quartered
    • 2 ribs celery, sliced on angle
    • 2 carrots, sliced on angle
    • Peeled rind of 1 lemon
    • 2 fresh bay leaves
    • 4 cups chicken stock
    • 12 cups (3 quarts) water
    • Roasted Tomatoes
    • 24 ripe organic vine tomatoes or large plum tomatoes
    • Several cloves garlic, crushed
    • Extra-virgin olive oil, for liberal drizzling
    recipe tools

      • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    Set aside or prepare the stock and tomatoes.

    Char peppers over flame burner or under a broiler until blackened all over. Place charred peppers in a bowl and cover with plastic wrap, cool to handle, seed and peel peppers and thinly slice.

    Season the chicken liberally with salt and pepper, heat a tablespoon extra-virgin olive oil, a turn of the pan, in a Dutch oven over medium-high heat. Add the chicken and brown a few minutes on each side, then remove to a plate. Add the remaining extra-virgin olive oil and mushrooms, until browned. Add the onions and garlic, season with salt and pepper, stir occasionally for 8 to 10 minutes, then deglaze the pan with sherry or wine. Stir in the prepared tomatoes, peppers, and paprika. Cook for 10 minutes. Add the chicken and simmer 10 minutes more. Turn off the heat and cool the chicken, then cover and store for a make-ahead meal.

    Cook's Note: Reheat over medium heat, covered, then simmer uncovered until ready to serve.

    When the chicken is hot, bring the saffron and prepared stock to a boil. Whisk in the polenta and cook until it begins to pull away from the pot. Season with salt and stir in grated cheese.

    Serve the polenta in shallow bowls and top with Spanish Cacciatore, and garnish with parsley.
    For the stock:
    Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.
    For the tomatoes:
    Heat the oven to 500 degrees F.

    Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    or Sign Up to Review

    5

    Newest Ratings and Reviews

    Read all 3 reviews

    • on July 10, 2011

      Flag

      This dish has so many wonderful flavors in it. My husband loved it. It's definitely a keeper and will be a regular at our house.

      people found this review Helpful.
      Was this review helpful to you? Yes | No

    • on July 07, 2011

      Flag

      Very Tasty ! We all loved the smokey paprika.. My oldest (who hates mushrooms Loved it! I could not find the cheese so used parm and it was great... Note I did find the cheese later for over 20$ a pound...I will stick to the parm that I can get in the grocery store.

      people found this review Helpful.
      Was this review helpful to you? Yes | No

    • on May 22, 2011

      Flag

      sounds good going to try it tomorrow night !!!!

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    Road Trip with G. Garvin
    Road Trip with G. Garvin Host: G. Garvin

    Get Cooking Channel on your TV.

    Learn How