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Chicken And Chick-Pea Stew

Recipe By: Jeff Smith
Serving Size: 5 Preparation Time :0:00
Categories : * Spanish Chicken Soups/Stews Poultry

Ingredients:

1 pound Dried chick-peas (garbanzo beans)
1 teaspoon Baking soda
3 tablespoons Olive oil
2 pounds Chicken legs and thighs
1 slice Whole-wheat bread
1 large Onion --sliced
2 large Tomatoes, red ripe --diced
1 slice Bacon
2 cups Chicken stock --fresh or canned
(do not use bouillon)
1 Bay leaf --whole
2 Garlic cloves --crushed
2 Hard-boiled eggs --peeled
1/2 cup Dry sherry
Freshly-ground black pepper --to taste
Salt --to taste


Preparation:

Pick over the chick-peas carefully, discarding discolored ones, small stones, etc. Soak them overnight in ample water to cover, along with the baking soda.

Next day drain and rinse the peas. Cover with water and bring to a boil.

Simmer for 1 1/2 hours. Drain the peas and discard the water. Set aside.

Heat a large frying pan and add the oil. Brown chicken pieces on all sides and remove from the pan. Fry the bread in the remaining oil.

Remove and set aside. In the same pan saute onion, tomatoes and bacon.Cook until the onions are clear.

Place the vegetable mixture in a 6-quart lidded Dutch oven and add the chicken pieces and the chickpeas.

Deglaze the frying pan with a bit of the broth. Add the pan drippings and the stock to the pot along with the bay leaf and salt and pepper to taste.

Cover and bring to a simmer. Simmer until the chicken is tender, about 45 minutes.

In the meantime, crush the garlic in a small bowl. Break up the fried bread and add to the garlic along with the yolks of the hard boiled eggs.

Mash the mixture along with 1 tablespoon of the sherry. You want to create a garlic-egg paste. Chop the whites of the eggs.

When the chicken has been simmering for 45 minutes add the garlic paste, the chopped egg whites and the remaining sherry. Stir the pot carefully and simmer for another 10 minutes.

Comments: The Italians call them ceci, the technical name is garbanzo bean and many people call them chick-peas. Most often they are purchased dry, then soaked and cooked. If you may want to use canned, drained garbanzos, simply add them to the pot when you add the chicken stock and chicken.

Recipe Source:

THE FRUGAL GOURMET

by Jeff Smith From the 08-28-1991 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

07-10-1994













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