3 cl Garlic; minced
2 ts Salt
1 ts Pepper
2 ts Spanish paprika
3 lb Chicken; disjointed
1/4 c Olive oil
3 Onions; chopped
1 Bay leaf
1/2 c White wine
3 Potatoes; peeled and cubed
10 oz Green peas
1/2 c Green olives; sliced
1/2 c Pimentos; sliced
Mix the garlic, salt, pepper, and paprika to a paste. Rub into the
chicken pieces thoroughly, inside and out. If possible, season the
chicken the day before they are to be used. Heat the olive oil in
a saucepan or casserole. Add the onions and saute for 15 minutes,
stirring frequently. Remove the onions and set aside. Add the
chicken and brown well on all sides. Return the onions to the
saucepan. Add the bay leaf and white wine. Cover and cook over low
heat for 1 hour. Add small additional amounts of water if needed.
Add the potatoes and stir gently. Cover and cook over low heat for
20 minutes. Correct seasoning. Add the peas, olives, and pimentos
and cook over low heat for 5 minutes.
Note: The flavour will be greatly improved if the stew is prepared
early in the day and reheated before serving.
