This recipe was inspired by a meal eaten one hot lunchtime in a restaurant in Guadalest - a small picturesque village high in the mountains above Benidorm, and much visited by tourists. The chicken dish we ate as part of our 'menu del dia' (set menu) had a distinctive and unusual flavour. There have been many attempts to reproduce it over the years - this is just one!
Ideal for cooking and/or serving in a Paella Plus terracotta cazuela.
Ingredients (for 4)
4 chicken breasts (cut into quarters)
250 ml white wine
250ml chicken stock
6 bayleaves
6 cloves of garlic (chopped, not too finely)
a little olive oil (2 tsp or spray)
salt and pepper to season
a little cornflour (mixed in cold water) to thicken
Method
Spray a little olive oil into a cazuela or frying/saute pan. Add the chicken pieces and cook gently for a few minutes. Add the garlic and cook for another minute. Add the wine and allow to bubble for a minute. Add the stock, bayleaves and seasoning. Cook gently on the hob* for approx 20 minutes until the chicken is cooked and the liquid has reduced. Thicken remaining liquid with the cornflour mixture. Serve in a cazuela with rice and salad or green vegetables..
*(can also be cooked in a medium oven for 25-30 minutes)
