Chicken with Capers

•1 whole medium-sized chicken - cut into 8 bone-in pieces
•3 tablespoons olive oil or 2 tablespoons lard
•1 small to medium size onion - grated
•1 carrot - sliced
•1 small handful flat-leaf parsley leaves - whole
•1 clove garlic - peeled and whole
•2 bay leaves
•2 corns pepper
•1 tablespoon flour
•1 cup vi ranci or white wine
•2 to 3 cups hot water
•Salt

For garnishing

•2 tablespoons olive oil
•10 shallots or 10 sweet spring onions - peeled
•12 champignons•4 to 5 teaspoons capers

1.Moderately salt the chicken pieces. Heat 3 tablespoons olive oil in a big casserole pot over medium heat. Add the chicken pieces and brown them, 3 or 4 minutes each side. Remove the chicken from the casserole and set it aside.

2.In the same casserole combine the onion, carrot, parsley, garlic, bay leaves, and pepper. Stir for one minute and add the flour and salt. Stir to prevent sticking. When the sofregit or sauce has thickened, add the wine and the water, so that the sauce can continue cooking for 5 minutes without all liquid evaporating. You need this sauce for the next step of this chicken stew recipe.

3.Sift the sauce into a bowl, return the chicken to the casserole, and pour the sauce over the chicken. Cover and simmer the chicken with the sauce for 20 to 30 minutes depending on the size of the chicken.

4.When the chicken has simmered for 15 to 20 minutes, heat 2 tablespoons olive oil in a frying pan, and fry the shallots and the champignons over medium heat.

5.Add the capers to the chicken 3 minutes before removing the casserole from heat.

6.Traditionally, you serve this chicken stew recipe with the shallots or spring onions and champignons around the chicken.
(from: www.mediterranean-food-recipes.com)

Number of Servings: 6

Recipe submitted by SparkPeople user REBECKY44.