spanish chicken with lemon, olives and onions

Name: Spanish Chicken with Lemon, Olives and Onions
Prep time: 15 min
Cook time: 50 min
Yield: 4
Cuisine: Spanish
Ingredients: 1/2 cup(s) flour, plus 1 tablespoon; 1/4 cup(s) grated pecorino cheese; 1 teaspoon(s) smoked paprika (pimentón), plus 2 teaspoons; 1/4 cup(s) olive oil; 1 - whole 4-pound chicken, cut into parts; - salt to taste; - black pepper to taste; 3 medium lemons, zested and halved; 2 large yellow onions, thinly sliced; 1 large fennel bulb, halved, thinly sliced and broken or cut into strips similar to sliced onion; 12 - whole garlic cloves, peeled and halved; 3/4 cup(s) pitted green olives, halved if big; 1 large pinch ground cinnamon; 1 cup(s) whole peeled tomatoes, crushed; 1 cup(s) white wine or chicken broth; 1/2 bunch(es) cilantro, roughly chopped

(1 rating)

Recipe and photo from: http://alittlesaffron.com

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

"Smoked paprika, or pimentón as it’s known in Spain, adds flavor to both the crispy chicken skin and the sauce it’s cooked in. This tender, sort-of braised chicken needs to be served with cooked white rice to soak up that rich sauce. Garnish with chopped cilantro for freshness in taste and color. Watch it all disappear." From: http://alittlesaffron.com. I'm saving this to try soon. It sounds magnificent.

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(1 rating)

yield 4 -6

prep time 15 Min

cook time 50 Min

method Stove Top

Ingredients For spanish chicken with lemon, olives and onions

1/2 c

flour, plus 1 tablespoon
1/4 c

grated pecorino cheese
1 tsp

smoked paprika (pimentón), plus 2 teaspoons
1/4 c

olive oil
1

whole 4-pound chicken, cut into parts
salt to taste
black pepper to taste
3 md

lemons, zested and halved
2 lg

yellow onions, thinly sliced
1 lg

fennel bulb, halved, thinly sliced and broken or cut into strips similar to sliced onion
12

whole garlic cloves, peeled and halved
3/4 c

pitted green olives, halved if big
1 lg

pinch ground cinnamon
1 c

whole peeled tomatoes, crushed
1 c

white wine or chicken broth
1/2 bunch

cilantro, roughly chopped

How To Make spanish chicken with lemon, olives and onions

1
Heat oven to 425ºF. Combine 1/2 cup flour, pecorino cheese, and 1 teaspoon smoked paprika in a large bowl.

2
Heat olive oil over medium-high heat in a Dutch oven or large, heavy pot.
3
Dry the chicken with paper towels as this will help the skin brown nicely. Season chicken generously with salt and pepper on all sides. Dredge the chicken in the flour mixture, and place a couple pieces of chicken in the pot. Cook until golden brown and crispy, 3 to 5 minutes per side.
4
Cook the chicken in batches to avoid overcrowding the pot. Use tongs to flip the chicken pieces, and set the crispy chicken on a plate to wait.
5
Juice three lemons (over a strainer) into a large bowl with their zest. Add the onion, fennel, garlic, olives, 2 teaspoons of smoked paprika and cinnamon. Add all the vegetables in the large bowl to the pot that was used for the chicken.
6
Cook over medium-high heat and stir occasionally until softened, about 10 minutes. Stir in 1 tablespoon of flour to thicken the sauce, and stir for 2 minutes. Stir in the tomatoes and wine. Bring to a boil, and let it cook for 2 minutes.
7
Tuck the chicken back into the pot, skin side up. Arrange them so that the vegetables and sauce surround the chicken on the sides, but not the tops so the skin stays crispy. Place the uncovered pot into the oven and bake until the chicken is cooked through, 30 minutes.
8
Garnish with cilantro and serve at once with cooked rice.
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