Spanish Chicken with Fennel and Garlic

Posted by Darby on September 18, 2009 under Main, Vermentino | Be the First to Comment

This dish uses two favourite Spanish ingredients, saffron and tomato to give  a lovely red - yellow sauce but there is a few more flavours. Use a large enamel casserole.

Ingredients for 4

1 chicken jointed into 8 pieces

1 tsp fennel seeds

2 spanish onions

3 cloves garlic

1 tsp dried chilli flakes

1 tsp saffron threads

2 fennel bulbs, trimmed and sliced.

1 glass white wine

1 tin  pulped tomatoes

1 cup tomato passata

Rind of an orange thinly sliced

1 bay leaf

Olive oil

Parsley or coriander to garnish

Method

In a heavy based casserole saute the sliced onions, fennel and garlic in olive oil until translucent. Remove and put aside.

Brown the chicken pieces over medium heat. Do them in batches if neccessary. Remove

Degalze the pan with the wine then return the chicken and vegetables to the casserole. Add the tommatoes, passata, fennel seeds saffron bay leaf and orange rind.

Cook over slow heat or in the moderate oven to 1 hour. The chicken should be well cooked - falling off the bone.

Wine suggestion.

This is a flavoursome dish and needs a wine with some body.  I suggest a crisp dry Vermentino.

Pork Sausages with Lentils

Posted by Darby on September 10, 2009 under Barbera, Main | Be the First to Comment

This recipe is for thick pork sausages is best cooked in an enameled cast iron pot. You could use Toulouse sausages but most thick pork sausges are suitable. If you don’t have time to soak the lentils you could used canned red or brown lentils.

Ingredients for 4

• 8 thick pork sausages
• 2 cups red lentils (soaked overnight)
• 1 onion
• 2 cloves garlic
• 1 carrot
• 150 ml red wine (Barbera would be ideal)
• round pepper
• Oil for sauteing
• 1 bay leaf
• parsley for garnish

Method

• Simmer the lentils in water with the bay leaf for 30 minutes. In a separate pot simmer the sausages in enough water to cover for 10 minutes.
• Meanwhile saute the onion, diced carrot and garlic in some of the oil in the casserole.
• Add the drained sausages and brown over medium heat, stirring to stop them from sticking.
• Deglaze the casserole with the red wine, then add the drained lentils.
• Cover and cook in a slow oven  (150C) for 40 minutes, you may need to add a cup of water during cooking.

Wine Suggestion

This dish is suitable for serving with a medium bodied red wine. Barbera has some savory flavours which will marry well with this dish.