Half Chicken Al Pimientos
Source of Recipe
Barcelona Wine Bar and Restaurant, Greenwich, Connecticut
Recipe Introduction
Serves 1
List of Ingredients
1/2 of a 3 1/2 lb chicken (wing removed at second joint, thigh bone removed, leg off)
1 1/2 tbls. extra virgin olive oil
1 tsp. chopped garlic
2 tbls. lemon juice
1/4 c. white wine
2 cherry bomb peppers (no seeds, quartered)
1/2 tbls. sweet butter
3/4 c. chicken stock (hot)
1 idaho potato (washed, sliced 1/4 inch thick)
Recipe
1. heat oven to 450
2. with over safe pan, heat olive oil over high flame
3. season chicken with salt and pepper on both sides, add to pan and sear, skin side down
4. brown chicken then slide into hot oven in the same pan
5. in another pan, add enough olive oil to cover pan 1/2 inch high
6. gently heat oil to medium high heat
7. place dry potato slices into the oil and fry each side for 5 minutes or until brown and tender
8. after 8-10 minutes remove chicken from oven, drain some oil then place back on burner, skin side up.
9. add garlic to chicken, saute for a minute.
10. then to chicken and garlic, add cherry peppers, stock, lemon juice and wine. reduce and simmer until thickened-- add butter to finish off.
11. fan potatoes on top of plate -- place chicken on potatoes and pour sauce around plate.
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