Catalonian roasted chicken (modified texture)
Ingredients (serves 1)
- • 1 chicken thigh (70 g)
- • 35 g onion
- • 50 g tomato
- • 180 ml vegetable broth
- • 1 clove of garlic
- • 25 ml sour wine
- • 1 bay leaf
- • 1 sprig of rosemary
- • 10 g dried plums
- • 5 g almonds
- • 1 pinch of dried parsley
- • A small piece of cinnamon stick
- • 2 teaspoons extra virgin olive oil
- • Salt and pepper
Method
- 1. Peel and chop onion and garlic. Grate the tomato.
- 2. Season chicken thigh with salt and pepper and cut it into two pieces.
- 3. Hydrate plums with wine.
- 4. Brown seasoned chicken in a frying pan with oil. Once it is well cooked, set aside.
- 5. In the same pan, sauté the garlic and onion over low heat. Add the tomato and let it sauté until caramelised.
- 6. Add herbs, plums with wine, and almonds to chicken.
- 7. Let cook slowly until alcohol evaporates.
- 8. Moisten with water or broth, cover, and cook everything until it is very tender.
- 9. Once cooked, remove the herbs (cinnamon, bay leaf, and rosemary) and de-bone the chicken so that everything is thoroughly shredded.
- 10. Purée with an immersion blender. Season to taste with salt and pepper.
- 11. Garnish with herbs.
