Chicken in Sauce “A la Cazadora” – Colombian Food
Title: Chicken in Sauce
Cook Time: 35 minutes
Level: Easy
Serving: 4
To buy a good quality chicken is important: The best chickens are medium in size and weight. Meat should be tight (elastic and tender) and should not be soft. Skin, smooth-industrial chicken skin is unavoidably grainy and a little thicker but we must try to make it as smooth as possible. The legs, thin and shiny in appearance with scales and soft nails. The peak soft and flexible breast bone indicate a young and tender chicken.
Ingredients:
- 8 chicken pieces
- 1 ½ tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 sliced onion
- 1 clove garlic
- 1 carrot cut into julienne
- 1 celery, cut into julienne
- ¾ cup red wine
- 1 tablespoon chopped fresh thyme
- ½ tablespoon chopped fresh rosemary
- 1 bay leaf
- 2 cups tomato juice in
- 1 teaspoon lemon
- 1 tablespoon chopped flat parsley
Directions:
In a skillet add the olive oil, once hot incorporate the chicken.
Add salt and pepper then cook for three minutes until chicken is golden. Remove the chicken and book it to one side.
Add a little more oil, add garlic clove and cook for 1 minute and remove it.
Incorporate the onion, carrot, celery and a little more salt. cook vegetables for 5 minutes.
Slowly add the red wine, once the wine is evaporated by half, add the rosemary, bay leaves and thyme.
Cook for 1 minute, add tomatoes with their juice, lemon and a little salt.
Incorporate the chicken again and cook slowly for 15 minutes until the sauce has consistency.
Personal suggestion: Accompany this dish with a Merlot wine Norton Barrel. You can serve the chicken with white rice.
