Conference turris::cooks

3579.0. "Pollo a la Jerezana" by TAVIS::JUAN (Juan-Carlos Kiel @ISO) Mon Jul 27 1992 04:43

	Pollo a la Jerezana (Chicken, Jerez style)

	This dish was presented in a BBC series about cooking in Spain,
	no detailed amounts on ingredients and procedures were given,
 	but seems interestin enough to be put here:

	Ingredients (approx):

	3-4	large green peppers
	3-4	large onions
	1 	chicken, cut in 8 pieces, skinned. (In Spain they recommend 
		chicken fed with corn, which gives it a golden color)
	1	bottle Jerez fino wine (Sherry?) [Tio Paco]
	1/2	cup raisins
	1/2	cup pine nuts - roasted
	olive oil
	salt and pepper to taste.


	Preparation:

	1. Heat olive oil in a skillet. Saute chicken pieces over high heat, 
	   just in to seal pores and prevent "Chicken Juices" from draining
	   away. Remove chicken from skillet. 

	2. Seed peppers and cut in julienne, strips about .5 cm (1/4") wide.
	   Cut onions in julienne as well. "Sweat" peppers and onions in the
	   skillet with the same olive oil used to seal the chicken. When 
	   peppers and onions begin to wilt, but have still their "body",
	   put half of the peppers and onions aside. Keep this garnish warm.

	3. When onions are transparent and peppers feel soft, put back the
 	   chicken in the skillet. Add half the raisins and half the pine nuts.
	   Taste the Jerez wine, pour about 3/4 of the bottle Jerez in the 
	   skillet (and reserve the remaining Jerez for your personal
	   enjoyment). Add salt and pepper to taste. Cover and simmer until
	   chicken is done. Remove chicken and keep warm.

	4. Put the sauce in which the chicken was cooked (onions, peppers, wine
	   raisins and pine nuts) in blender and blend until smooth.

	5. Serving: Arrange in one half of a serving platter the onions and
	   peppers that were reserved in step 2. Put chicken pieces on the 
	   second side of the platter. Pour sauce (4) on top of the chicken,
	   sprinkle with remaining raisins and pine nuts.

	6.  Enjoy.

	This dish is supposed to reflect the Moorish and Jewish influences
	in Spain (raisins and pine nuts) and the Christian Spain (Jerez wine)
	together, as they were, before 1492.