In the South of France this dish is known as Poulet à la Barthelasse, named after the island in the Rhône near Avignon. It’s one for garlic and parsley lovers.
A popular Chicken & Vegetable Stew from Spain. The term Chilindrón has its origin in the Provinces of Aragon and Rioja in Spain: a meat or chicken stew made with tomatoes, peppers, onions and garlic and cooked in olive oil.
Codornices en Escabeche is the Spanish name for a traditional Catalan dish often used for tapas. In Catalan it is called Guatlles amb Vinagreta. Instead of quails you can also use Rock Cornish hens (Poussins).
Escabeche is an age old technique used to preserve food. Fish, mussels, poultry or game are poached or fried in olive oil. Then they are marinated for at least 24 hours in garlic, herbs and vinegar and served at room temperature.
An easy to prepare recipe from Italy, Petto di Pollo alla Parmigiana. When you need a real picker-upper, real soul food a la Italia, give this dish a go.
The finished dish appears more complicated than the sum of all three. At the same time you bake the chicken, prepare the couscous salad. The yogurt pesto is easily done while chicken and couscous salad are cooling off. Voila – an aromatic dish with two refreshing companions done in 45 minutes or less. An ideal summer meal with little kitchen heat.
This recipe uses chicken, smoked ham or chorizos (optional), onions, green and red peppers, peas and black olives. A favorite recipe from Galicia, the Northwestern corner of Spain.