Dish of Cider Chicken with Potatoes
(click to enlarge)

Cider Chicken with Potatoes


Spain - Asturias   -   Pitu a la sidra con patatinas y guisantes
Serves:
Effort:
Sched:
DoAhead:  		 4 main
***
1-1/2 hrs
Yes		 An attractive and very flavorful chicken dish with an interesting mix of textures and plenty of vegies. It can be made a day ahead, but hold the Peas until serving time.




2
1
7
3
4
3
2-1/4
2
3
1
1/3
#
#
oz
cl
oz
c
c
T
T
t
t
Chicken thigh (1)  
Potatoes (2)
Onion
Garlic
Spanish Ham (3)
Peas, green (4)
Hard Cider, dry
Lemon Juice
Olive Oil
Salt
Pepper
Prep   -   (35 min)
  1. Cut CHICKEN into the size chunks appropriate for how you will be serving it, 1 to 1-1.2 inch for buffet, any size for table.
  2. Peel POTAOES and cut into about 3/4 inch chunks. Place in a saucepan, cover with water and bring to a boil. Simmer until they are tender. Don't cook them with the Chicken, the acid will harden them.
  3. Quarter ONION lengthwise and slice fairly thin crosswise.
  4. Crush GARLIC and chop fine.
  5. Slice HAM about 1/8 inch thick and into strips about 1/4 inch by 1 inch.
  6. Thaw PEAS or shell if fresh.
  7. Squeeze LEMON JUICE.
Run   -   (1-1/4 hr)
  1. In a sauté pan (3qt), heat Olive Oil and fry Onions, stirring often until translucent.
  2. Stir in Garlic and Ham, then the Chicken. Fry over moderately high heat, tumbling often until lightly browned. Be careful the fond that sticks to the pan doesn't burn. It can get reddish, but if it's getting chocolate go to the next step immediately.
  3. Stir in Salt and Pepper, then Lemon Juice and Cider. Simmer covered over low heat, tumbling a few times and scraping up the fond adhering to the pan, until Chicken is tender, about 30 minutes. It should not be allowed to dry out.
  4. Stir in cooked Potatoes and simmer until warmed through. If doing ahead hold the Peas until just before serving so they'll still be bright green. Stir them in and give them about 2 minutes simmering if they were frozen, about 8 minutes if fresh.
  5. Serve hot.
NOTES:

  1. Chicken:

      Weight is skinless, boneless.

  2. Potatoes:

      White Rose type or Red Potatoes are fine. Yukon Gold are OK if you will not be reheating.

  3. Spanish Ham:

      [Jamón Serrano]   Color it "expensive". If you don't have it, the closest is Italian Prosciutto, but I'm sure nobody will complain if you use Slab Bacon.

  4. Peas, Green:

      Fresh or Frozen can be used.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove, in=inch

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