Entree: Andorra – Pollastre a la Cassola (Catalan-style braised chicken cooked slowly in a tomato and vegetable casserole)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 3 tbsp (45 ml) olive oil
- 1 large onion, finely chopped, about 8 oz (225 g)
- 4 cloves garlic, minced
- 2 medium tomatoes, chopped, about 10 oz (280 g) or 1 can (14 oz/400 g) chopped tomatoes
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) chicken broth
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) pieces, about 12 oz (340 g)
- 1 large carrot, sliced, about 4 oz (115 g)
- 1 bay leaf
- 1 tsp (5 g) sweet smoked paprika (pimentón)
- 1 tsp (5 g) fresh thyme or 1/2 tsp (1 g) dried thyme
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) flat-leaf parsley, chopped, for garnish

Instructions

1. Pat the chicken pieces dry and season generously with salt and pepper. Heat 3 tbsp (45 ml) olive oil in a large heavy-bottomed casserole or Dutch oven over medium-high heat and brown the chicken in batches, skin-side down first, until golden, about 6–8 minutes per side. Transfer browned pieces to a plate.
2. Reduce heat to medium. Add the chopped onion and carrot to the pot and sauté until softened, about 6 minutes. Stir in the garlic and smoked paprika and cook 1 minute until fragrant.
3. Add the chopped tomatoes (or canned tomatoes) and cook 3–4 minutes, then pour in the white wine to deglaze, scraping up browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.
4. Return the chicken to the pot, add the potatoes, bay leaf, thyme, and pour in the chicken broth. Bring to a gentle simmer, cover, and cook for 30–35 minutes until the chicken and potatoes are tender and the sauce has slightly thickened.
5. Uncover, adjust seasoning with salt and pepper, and simmer uncovered 5 minutes if you prefer a thicker sauce. Sprinkle with chopped parsley and serve warm.