THIS might not sound like the most summery of dishes, but actually it is full to bursting with Mediterranean flavours. We've got olives, garlic, oregano, parsley and prunes – all from countries where the sun is sizzling. The sweet and sour combinatio
n of vinegar, wine and sugar adds to that southern Spanish taste, with a little bit of inspiration thrown in from the other side of the Med, down in north Africa.
This is a great prepare-ahead recipe. You can make the whole thing in advance and simply heat through before serving. It's perfect for an informal dinner party or family supper. And if it does turn out to be a really hot day, it's delicious cold with some crusty bread.
Anyone here at the cook school will confirm that Spanish chicken is one of my favourite recipes of all time. It has lasted the test of time brilliantly, and I just keep coming back to it.
SPANISH CHICKEN
Serves four
1 whole 1.5kg chicken, cut into joints (use a very sharp knife)
3 garlic cloves, crushed
1 bay leaf
80ml red wine vinegar
150ml dry white wine
80ml olive oil
1 tsp dried oregano
120g prunes, diced
4 tbsp salted capers, rinsed
24 green olives, stoned
8 tbsp light brown sugar
3 tbsp flat-leaf parsley, chopped
Maldon sea salt
freshly ground black pepper
A day before you want to serve, chop up the chicken into joints using a very sharp knife, leaving the skin on each part (or ask the butcher to cut it up for you). Make two or three slashes through the skin on each piece, cutting a little way into the flesh.
Make the marinade by mixing together the vinegar, olives, garlic, capers, prunes, oregano, salt, pepper and oil. Lay the chicken in a shallow glass or stainless steel dish and spoon over the marinade, rubbing it into the cuts. Cover with clingfilm and leave to chill overnight.
The following day, begin by preheating the oven to 180°C/350°F/gas 4. Lift the chicken from the marinade and drain well, reserving the marinade.
Heat a frying pan and add a small amount of sunflower oil to the pan. When the pan and oil are hot, fry the chicken pieces skin-side down until the skin is a light golden brown. Be careful here as the chicken is likely to spit when the marinade coating hits the hot oil.
Turn over the chicken, remove the pan from the heat and allow to cool a little. Pour the marinade over the chicken, then sprinkle on the brown sugar.
Pour the wine around the chicken in the pan, cover with a lid and cook in the oven for about 20 minutes (a little more if the pieces are thick), basting two or three times during cooking.
To test if cooked through, prick the chicken at its thickest with a skewer and check the juices run clear, with no trace of blood. Even better, use a thermoprobe, ensuring the thickest piece of meat measures above 80°C.
Lift the chicken on to a warm serving dish and place the pan on the hob. Bring the juices to a simmer and add the parsley.
Reduce the sauce until you have a coating consistency, but don't allow it to go syrupy. Mix well and check the seasoning, then pour the contents of the pan over the chicken. Serve immediately with pilaff rice.
Critical pointsWhen frying the chicken, use sunflower oil because it can sustain a higher heat than olive oil and is less likely to burn. Allow the chicken pieces in the pan to cook at a good, medium to hot 'happy' temperature, until the skin turns golden brown. Don't be tempted to push the chicken around in the pan or you will end up leaving the lovely caramelised skin behind. Do it right and the chicken will be easy to turn over, with no part getting stuck to the pan.
Adding the light brown sugar helps to clarify the sweet and sour taste in this dish, and also helps the sauce get that really rich, quite thick consistency. However, don't overheat it or reduce it for too long, or the coating consistency will turn into a syrupy caramel.
When checking the temperature of the chicken, a thermoprobe is a useful piece of kit. You're looking for a temperature above 80°C, to ensure the meat is cooked through. Hold the probe right against the bone for an accurate reading.
