Barcelona Wine Bar And Restaurant's Half Chicken Al Pimientos

Barcelona Wine Bar And Restaurant's Half Chicken Al Pimientos

1/2 chicken (3.5 lb size), wing removed at second joint, thigh bone removed, leg off
1 1/2 tablespoon extra virgin olive oil
1 teaspoon chopped garlic
2 tablespoons lemon juice
1/4 cup white wine
2 cherry bomb peppers, seeded, quartered
1/2 tablespoon sweet butter
3/4 cup hot chicken stock
1 Idaho potato, washed, sliced 1/4 inch thick

Heat oven to 450 degrees.

With oven safe pan, heat olive oil over high flame.

Season chicken with salt and pepper on both sides, add to pan and sear, skin side down. Brown chicken, then place chicken, pan and all, into hot oven.

In another pan, add enough olive oil to cover pan 1/2 inch deep.

Gently heat oil to medium high heat.

Place dry potato slices into the oil and fry each side for 5 minutes or until brown and tender.

After 8-10 minutes remove chicken from oven, drain some oil then place back on burner, skin side up.

Add garlic to chicken, saute for a minute. Add cherry peppers, stock, lemon
juice and wine. Reduce and simmer until thickened. Add butter to finish off.

Fan potatoes on top of plate -- place chicken on potatoes and pour sauce around plate.

Serves/Makes: 1

Recipe from Barcelona Wine Bar and Restaurant, Greenwich, Connecticut.



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