(Pollo con Clavo, Canela y Castañas)
Recipe adapted from Moro: The Cookbook by Sam & Sam Clark
Serves: 4 - 6
6 tablespoons olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
4 garlic cloves, thinly sliced
4 bay leaves
2 cinnamon sticks
4 sprigs fresh thyme
1 teaspoon Piment d'Espelette - Basque Red Chili Pepper
6 whole cloves, roughly ground
1 x 400g (14oz) tin plum tomatoes, drained, broken up
1 large chicken, cut into 8 pieces
300ml (1-1/4 cup) dry white wine
200g (7oz) chestnuts, boiled, fresh or vacuum-packed, cut in half
Sea salt and black pepper, to taste
In a large, deep frying pan with a lid over medium-high heat, add 3 tablespoons of olive oil. When hot, brown all sides of the chicken pieces and set aside.
Turn the heat down to medium, add the remaining olive oil, and add the onions, carrots, garlic, bay leaves and cinnamon, and cook for 5-10 minutes until the vegetables begin to caramelize. Add the thyme, paprika and cloves, and stir well for a minute, then add the tomatoes and cook for an additional 5 minutes, stirring occasionally.
Add the chicken to the tomato mixture and then add the white wine. Reduce the heat and simmer over a low heat with the lid on for 20-40 minutes. Then add the chestnuts and continue to cook for about 10 minutes. Season with salt and pepper if necessary.