Gallina A La Sevillana

Chicken Fricassee, Seville Style (adapted from the Art of Spanish Cooking)


Dust 3# chicken parts with a mixture of 2 tbsp flour, 1 tsp salt, and ground pepper.  Brown in 1/4 cup olive oil and remove  to a plate.  Pour off all of the oil except 2 tbsp.  Add one chopped onion, 2 diced roasted red peppers, and 2 garlic cloves, minced.  Saute until soft.  Add 1 cup canned tomatoes, 1 tbsp brandy (I only had tequila in the house, so I used it), 1/3 cup white wine and 1 cup chicken broth.  Salt to taste.  Simmer 10 minutes, then puree.  Add chicken back to puree with 6 chopped green olives.  Simmer uncovered for 15 minutes.  My chicken thighs were not done at this point, so I covered it and simmered another 20 minutes.  This sauce was really good.  We served this with mashed potatoes, made by Jack.  Boil 4 small russet potatoes with 2 thinly sliced leeks, white part only, for 10 minutes.  In the meantime, thinly slice 4 garlic cloves lengthwise and cook slowly in 4 tbsp olive oil until golden.  Remove.  Pour olive oil into drained potatoes and leeks and mash.  Garnish with fried garlic chips.