When I started my cooking adventure with the blog, more than four years ago, I did it with this recipe. At that time, I thought that my recipes would not reach beyond my family and a few friends. My intention was to collect all those recipes that were part of my daily menus, hoping that they would reach my children, and in passing put some order in all my annotations, cuts and other.
With the passage of time this adventure has reached many people. It never ceases to amaze me (and give me some vertigo) to see that there are days when the number of visits has reached 7000. To see that, of the twenty-odd recipes with which I made my menus, I have come to publish (I have done many more) about 362 recipes.
Although, I have not managed to order all my "slips", in fact now I have many more: SY I have not got mine to go through the blog, before calling me by tlf or send me a whasap .
After so much time, I have considered closing the blog (why continue?). But I mentioned it in my environment and the reaction was of encouragement so that I would not leave it. As it seems, there are more people who follow my recipes than I supposed. One of the comments that I liked most, came from a friend who told me that my recipes are "market" and that they come out. I already tell you, they are easy, simple and with products that are at hand.
Well here I will continue, at least for a few more recipes;) and I reissue this first recipe, which was to be the recipe for goodbye and will be the recipe for the continuation.
- 1 Chicken
- 3 or 4 cloves of garlic
- 1 onion
- 2 tablespoons olive oil
- saffron strands
- 1 bouquet of fresh parsley
- 1 glass of good Andalusian fine wine or amontillado
We chop the chicken and clean it good of skin and fats. We pepper it
Laminamos los dientes de ajo. Chop the onion into small squares. Chop the parsley. We put to toast the saffron threads (wrap them in kitchen paper or aluminum, as if it were an envelope, and leave it for a few seconds on the lid of a saucepan that we have on the fire, then crush it in a mortar or simply press it in the same paper that we have used)
We put to the strong fire a low and wide saucepan with olive oil and dorado in it all the pieces of the chicken, by all the sides, until that have a nice golden color. We reserve hot.
In that oil and with the lowest heat, we brown the garlic cloves and sauté the chopped onion. Salamos We incorporate chicken and parsley.
We raise the fire to the maximum, add the saffron and then the glass of wine. Let the alcohol evaporate and lower the heat to a minimum and cover the saucepan while the chicken is cooking. Between 20 and 30 minutes.
From time to time, check that the chicken does not run out of sauce; This has to be thicker. If so, add a little water.
In this recipe, the quality of the ingredients is very important. We can make the dish with coloring, instead of saffron, with dry parsley instead of fresh and with a white wine instead of a fine fine wine.