Entree: Argentina – Argentine Italian Cuisine – Pollo al Disco (Chicken pieces braised with vegetables and tomatoes in a wide shallow disc pan)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 45 min

Total 1 hr 20 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 large onion, finely sliced, about 10 oz (300 g)
- 4 cloves (12 g) garlic, minced
- 1 red bell pepper, seeded and sliced, about 6 oz (170 g)
- 1 green bell pepper, seeded and sliced, about 6 oz (170 g)
- 2 medium carrots, peeled and sliced, about 8 oz (225 g)
- 2 medium potatoes, peeled and cut into chunks, about 12 oz (350 g)
- 14 oz (400 g) crushed tomatoes (canned) or peeled fresh tomatoes, chopped
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) dry white wine
- 1 1/2 cups (360 ml) chicken stock
- 2 bay leaves
- 1 tsp (1 g) dried oregano
- 1 tsp (2 g) sweet paprika
- 1/2 cup (75 g) pitted green olives (optional)
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 cup (15 g) fresh parsley, chopped
- Kosher salt and freshly ground black pepper to taste

Instructions

1. Heat the disco or a very large heavy skillet over medium-high heat and add the olive oil and butter. Season the chicken pieces with salt and pepper.
2. Brown the chicken in batches, skin-side down first, until deeply golden, about 6–8 minutes per side. Transfer browned pieces to a plate.
3. Reduce heat to medium. Add the onion and carrots to the pan and sauté until softened and beginning to brown, about 6 minutes. Add the garlic and cook 1 minute more.
4. Stir in the bell peppers and potatoes and cook for 3–4 minutes to slightly color the vegetables.
5. Add the tomato paste and paprika; stir to coat and cook 1 minute. Deglaze with the white wine, scraping any browned bits from the pan, and let the wine reduce by half (about 2–3 minutes).
6. Return the chicken to the pan nestling pieces among the vegetables. Add the crushed tomatoes, chicken stock, bay leaves and oregano. Bring to a gentle simmer.
7. Cover (or reduce heat and partially cover if using an open disco) and simmer gently until the chicken is cooked through and potatoes are tender, about 25–35 minutes. Stir occasionally and adjust liquid with a little extra stock or water if it becomes too dry.
8. Stir in the olives (if using) and lemon juice, check seasoning, and remove bay leaves. Garnish with chopped parsley before serving directly from the pan.