Delia

Poulet a la Catalane

This is a good recipe if you’re looking for an inexpensive dish for a special occasion, especially in the autumn when peppers and aubergines are at their cheapest.


Serves 6

This recipe is taken from Frugal Food

Poulet a la Catalane
Ingredients
 1 fresh chicken (about 31/2-4 lb/1.6-1.8 kg), cut into 6 joints
 2 oz (50 g) butter
 Olive oil
 8 fl oz (225 ml) dry cider
 2 medium onions, peeled and chopped
 1 clove garlic, crushed
 3 small aubergines, cut into 1 inch (2.5 cm) cubes
 2 medium green peppers, deseeded and sliced
 ¼ lb (110 g) mushrooms, sliced
 6 tomatoes, skinned, chopped and sliced
 1 sprig fresh thyme
 1 bay leaf
 4 oz (110 g) Spanish stuffed olives, sliced
 Salt and freshly milled black pepper
  Preheat the oven to gas mark 5, 375°F (190°C).

Method

In a large flameproof casserole, heat the butter and 2 tablespoons of the oil together. Season the chicken joints and cook them to a nice golden brown, turning them over in the hot fat, then add the onions and the crushed garlic. Stir them around and let them cook for about 5-7 minutes. Now pour in the cider, let it bubble for a minute or two, add the thyme and bayleaf, then put the lid on and place the casserole in the oven to cook for about 45 minutes. Towards the end of that time, heat a little more of the oil in a frying pan and gently cook the chopped aubergines, peppers, tomatoes and mushrooms till soft, seasoning well with salt and freshly milled pepper. When the chicken is ready, take the casserole out of the oven, add all the vegetables plus the sliced olives and simmer the whole lot on top of the stove for about 5 minutes. Then spoon off any surplus fat, extract the thyme and bay leaf, and serve the chicken on a warmed serving dish, garnished if you like with little triangular croutons of crisp-fried bread.

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