Continental Chicken with Spicy Sauce

This is a beautiful “company” dish. Serve with a simple salad and French bread.

1 large frying chicken (about 3-½ to 4 pounds)
1 leek — trimmed, washed, and chopped
1 medium onion — peeled and chopped
2 onions — finely chopped
2 cloves garlic — minced
1 medium carrot — peeled and chopped
1 tomato — chopped
⅓ cup walnuts — finely chopped, or ground
1 cup grated Parmesan cheese
2 pounds small potatoes — boiled, peeled, and halved
4 hard-boiled eggs — halved
Chopped parsley for garnish
2 teaspoons coarse kosher or sea salt
1 tablespoon peppercorns
2 bay leaves
2 cups soft bread crumbs
1 cup whole milk
½ cup extra virgin olive oil
1 teaspoon ground cumin
1 tablespoon yellow Aji, Amarillo or chile powder

Measuring cups/spoons
Mixing bowls
Good sharp knife
Clean cutting board for vegetables
Large pot

Optional
blender or food processor
My favorite onion slicer if you have one

hard-boil 4 eggs and halve
trim, wash, and chop 1 leek
peel and chop 1 medium onion
peel and finely chop 2 onions
mince 2 cloves of garlic
peel and chop 1 medium carrot (don’t use my favorite onion slicer with carrots!)
chop 1 tomato
finely chop or grind ⅓ cup walnuts
grate 1 cup Parmesan cheese
peel, halve, and boil 2 pounds small potatoes
chop parsley for garnish

Place chicken in a large pot and fill with water to halfway up sides of bird. Add leek, onion, carrot, tomato, salt, peppercorns and bay leaves. Cover, bring to a boil, reduce the heat and simmer for 45 minutes, or until chicken is done.

Remove chicken and place in a bowl until cool enough to remove the meat from the bones and shred into bite-size pieces. Meanwhile, strain broth and reserve 4 cups.

Soak the bread crumbs in the milk.

Heat oil in a large skillet over medium heat. Add the onions and sauté until soft and golden, about 10 minutes. Add the garlic and cumin and sauté for 1 more minute. Add softened bread and aji or chile powder, and cook for about 1 minute, stirring. (For a creamier sauce, place onion-bread mixture in a blender or food processor, purée until smooth and return to skillet.) Add 2 cups of the chicken stock and continue cooking until sauce thickens and coats the back of a spoon, about 5 minutes.

Add the chicken and simmer for 5 to 8 more minutes, adding more stock if needed. Stir in the walnuts and Parmesan cheese, and simmer gently for another 5 minutes, or until thickened slightly.

To serve, spoon chicken and sauce onto a serving platter and surround with potatoes and eggs. Sprinkle with chopped parsley.

6 Servings

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High in niacin High in selenium
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This is a beautiful “company” dish. Serve with a simple salad.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee

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