Pollo

Whole kitchen in their Savory Proposal for October invites us to prepare a French classic, “Coq au Vin”. Or in other words, chicken in wine — you can tell I learned French at school :p.

What do we need?

(serves 2)

• 2 chicken thighs

• 1 large onion

• 2 carrots

• 3 slices of bacon

• 2 cloves of garlic

• 50 g (1.75 oz) mushrooms

• 2 glasses of wine

• 4 glasses of chicken stock

• Flour and butter

• Salt and pepper

How do we make it?

• Start by chopping the onion, carrot and bacon.

• Heat a little oil over medium heat in a wide, shallow pot. Add the chopped ingredients.

• Once they’re slightly golden, add the minced garlic, cook for a minute and set aside in a bowl.

• In a zip-lock plastic bag, add a couple of tablespoons of flour, a pinch of salt and pepper. Drop in one of the thighs and shake to coat. Repeat with the other.

• Once floured and seasoned, sear the thighs in a pan for about 10 minutes.

• Remove the chicken, add the wine and let it reduce a bit.

• Return the thighs to the pan, add the vegetables and pour in the chicken stock.

• Simmer everything together over low heat for about 50 minutes.

• Once the chicken is well cooked, remove the chicken and the vegetables.

• With a tablespoon of flour and one of butter, form a smooth paste and stir it into the sauce.

• Stirring constantly, cook over low heat for a couple of minutes until the mixture thickens.

• In a frying pan with a little oil, sauté the mushrooms until golden.

• Finally, return all the ingredients to the pot and let everything cook together for a couple of minutes so the flavors blend.

Tips:

• If you have some sauce left over, you can use it to make some tasty meatballs in sauce.

• If it doesn’t thicken enough, add a tablespoon of cornstarch dissolved in cold water.

[English version] COQ AU VIN* *Ingredients (serving 2):

• 2 chicken legs an thighs

• 1 large onion

• 2 carrots

• 3 bacon slides

• 2 cloves of garlic

• 50 g mushrooms

• 2 cups of red wine

• *4 cups of chicken stock *

• Flour and butter

• Salt and pepper

• Chop onion, carrot and bacon.

• *Place some olive oil into a deep sauce pan and heat it. Add chopped ingredients. *

• Cook until ingredients are slightly browned, add chopped garlic and keep cooking for one minute. Set aside.

• *Put a couple of tbsp of flour, a pinch of salt and pepper into a plastic bag. Put the chicken inside and shake it well to create a thin layer on the chicken. *

• Stir over a high heat for 10 minutes.

• *Remove chicken, add red wine and simmer to reduce it. *

• *Put the chicken back into the sauce pan, add chopped vegetables and chicken stock. *

• *Simmer for round 50 minutes, cooking over a low heat. *

• When chicken is soft and cooked, remove it from the sauce pan.

• *In a different bowl, mix some flour and butter and add it to the sauce. *

• *Keep stiring, cooking over a low heat for a couple of minutes. *

• *In another pan, stir fry the mushrooms with a bit of olive oil until golden browned. *

• Add all the ingredients into the sauce pan with the wine sauce and cook for a couple of minutes in order to combine all flavors.

• Tips:**- If there is some sauce left, you can use for preparing meatballs. It will be delicious!*
• • If you want a thicker sauce, add some corn flour.*

Comments

tía pi (2012-11-18 22:03:03):

Today I made the coq au vin following your recipe — delicious! I didn’t make it with rooster, I used a free-range chicken, one of those that look like they’ve got hepatitis, and honestly it was finger-licking good. I had some sauce left over and I’m planning to poach a few eggs to keep dipping bread. Thanks, piggies.

**Whole kitchen en su Propuesta Salada para el mes de octubre nos invita a preparar un clásico francés “Coq au Vin”. **O lo que es lo mismo Pollo al vino, se nota que aprendí francés en el colegio :p.

**¿Qué necesitamos? **

(2 personas)

• 2 contramuslos de pollo

• 1 cebolla grande

• 2 zanahorias

• 3 lonchas de beicon

• 2 dientes de ajo

• 50gr de champiñones

• 2 vasos de vino

• 4 vasos de caldo de pollo

• Harina y mantequilla

• Sal y pimienta

¿Cómo lo hacemos?

• Empezamos cortando la cebolla, la zanahoria y el beicon.

• Ponemos un poco de aceite a fuego medio en una cazuela baja y ancha. Incorporamos los alimentos cortados.

• Cuando estén un poco dorados, añadimos los ajos picados, cocinamos un minuto y reservamos en un bol.

• En una bolsa de plástico con autocierre añadimos un par de cucharadas de harina, una pizca de sal y pimienta. Introducimos uno de los contramuslos y agitamos para que se impregne. Repetimos con el otro.

• Una vez enharinado y salpimentado marcamos en una sartén los contramuslos durante unos 10 minutos.

• Retiramos el pollo, añadimos el vino y dejamos que reduzca un poco.

• Volvemos a introducir los contramuslos, las verduras y agregamos el caldo de pollo.

• A fuego lento dejamos que se vaya cociendo todo junto durante unos 50 minutos.

• Cuando el pollo esté bien cocido sacamos el pollo y las verduras.

• Con una cucharada de harina y otra de mantequilla formamos una masa fina que añadimos a la salsa.

• Sin dejar de remover, cocinamos a fuego lento durante un par de minutos hasta que la mezcla espese.

• En una sartén, con un poco de aceite, sofreímos los champiñones hasta que estén dorados.

• Por último añadimos todos los ingredientes a la cazuela y dejamos que se cocinen todos durante un par de minutos para que se mezclen todos los sabores.

Consejos:

• Si sobra un poco de salsa podemos aprovechar para hacer unas ricas albóndigas en salsa.

• Si no espesa lo suficiente añadimos una cucharada de maizena diluida en agua fría.

[English version] COQ AU VIN* *Ingredients (serving 2):

• 2 chicken legs an thighs

• 1 large onion

• 2 carrots

• 3 bacon slides

• 2 cloves of garlic

• 50 g mushrooms

• 2 cups of red wine

• *4 cups of chicken stock *

• Flour and butter

• Salt and pepper

* *

• Chop onion, carrot and bacon.

• *Place some olive oil into a deep sauce pan and heat it. Add chopped ingredients. *

• Cook until ingredients are slightly browned, add chopped garlic and keep cooking for one minute. Set aside.

• *Put a couple of tbsp of flour, a pinch of salt and pepper into a plastic bag. Put the chicken inside and shake it well to create a thin layer on the chicken. *

• Stir over a high heat for 10 minutes.

• *Remove chicken, add red wine and simmer to reduce it. *

• *Put the chicken back into the sauce pan, add chopped vegetables and chicken stock. *

• *Simmer for round 50 minutes, cooking over a low heat. *

• When chicken is soft and cooked, remove it from the sauce pan.

• *In a different bowl, mix some flour and butter and add it to the sauce. *

• *Keep stiring, cooking over a low heat for a couple of minutes. *

• *In another pan, stir fry the mushrooms with a bit of olive oil until golden browned.  *

• Add all the ingredients into the sauce pan with the wine sauce and cook for a couple of minutes in order to combine all flavors.

* * *  Tips:**- If there is some sauce left, you can use for preparing meatballs. It will be delicious!*

• • If you want a thicker sauce, add some corn flour.*

A summer wouldn’t really be summer without this dish. In my family this salad has been around for as long as I can remember, and it feels like an old friend — you might go a while without seeing it, but just thinking about it brings a smile to your face and makes you want to enjoy its company. The first time I offered it to Cesmm, he frowned at the whole pineapple thing, but once he got past those first doubts he became yet another addict of this delicious salad.

What do we need?

(serves 4)

•   1 whole chicken
  

•   1 can of pineapple, or fresh pineapple (even better)
  

•   1 head of lettuce
  

•   Mayonnaise
  

How do we make it?

• First, boil the chicken in a pot with water and salt. Let it cook for a good while (2 hours) until you can see it’s well done and the meat practically falls off the thigh bone on its own.

• Once the chicken is cooked and has cooled down a bit, shred it with your hands into medium-sized pieces (just right for a bite).

• Wash the lettuce and slice it into very thin strips (julienne).

• Separately, cut the pineapple slices (or fresh pineapple) into small pieces.

• Build your salad by laying down a layer of lettuce, then pineapple, then chicken. Repeat the process, pressing down well with your hands so it packs together tightly.

• Finally, add a layer of mayonnaise on top and let it rest in the fridge.

Tips:

• It doesn’t matter if there are leftovers — once it’s “rested” the salad is just as good, or even better.
• Don’t throw away the broth from boiling the chicken; you can use it for rice, soup, etc.
• You can sprinkle some chopped walnuts or hazelnuts on top of the mayonnaise. They add the perfect finishing touch.

*[English version] CHICKEN & PINEAPPLE SALAD

• **Ingredients:- 1 whole chicken

• 1 lettuce

• Fresh pineapple or canned pineapple

• Mayonnaise

• Place chicken in a large pot and add water to cover. Add some salt, cover pot and bring to boil. Cook for about 2 hours or until chicken meat is falling off the bone.

• When chicken is boiled and cooled shred chicken using your fingers.

• Wash lettuce and chop finely.

• Dice pineapple.

• Place the ingredients by layers: lettuce, pineapple and chicken. Repeat the order and press with your hands.

• Add some mayonnaise on the top.

  Tips:- If there is some salad left, no problem, it will be even better the day after!

• Don’t discard the water from boiled chicken, you can use it to cook rice, soup, etc.

• You can add some chopped nuts or hazelnuts on the top. Simply delicious!

Comments

Marisa (2012-08-07 08:24:55):

What lovely photos! I know this dish — although I don’t plate it as nicely, I chop the lettuce really, really finely and press the layers down as I go.

silvia (2012-08-07 21:39:01):

I’m getting hungry, and it looks so refreshing!! I tried it at Fuentes and I can confirm it was really tasty… maybe I’ll make it tomorrow for lunch…

zordor (2012-08-10 01:55:25):

Without a doubt this recipe is one of the crown jewels of our family wisdom, hehe. For me the best part is that one chicken yields a tooon of salad, it’s super refreshing, and you can make it the day before, for the next day, or even the day after that — just pull it out of the fridge and eat! A really refreshing dish, one of the best things going for summer.

Ociore (2012-08-30 17:23:25):

Oh, if you only knew that your brother revealed this secret family recipe of yours to me years ago, when I was just starting out with my blog (in London)… XD The truth is, looking at the photos, the salad looks amazing! By the way, congrats on your blog!! :) Greetings from Heidiland. ;)

Antz (2012-08-31 09:54:24):

Like Ces, I was wary of the whole pineapple thing… but after trying it last night, I have to say I’ve been converted to the pineapple world!! A 10/10 combo!!! :D

La Enana (2012-09-14 22:54:08):

Mmmmmmh I love this salad!!!!!!! :) I like to top mine with some lightly crushed hazelnuts!!

20 low-calorie salad recipes - Me Siento Guapa (2014-01-07 16:01:33):

[…] Chicken and pineapple salad […]

Un verano no podría ser verano sin este plato. En mi familia esta ensalada ha existido desde que tengo memoria y es como si de un viejo amigo se tratase, puede que pases un tiempo sin saber de él pero con solo recordarlo se te dibuja una sonrisa en la cara y te dan ganas de disfrutar de su compañía. La primera vez que se lo ofrecí a Cesmm, frunció el ceño por aquello de la piña pero superados los primeros recelos se confirmó como un adicto más de esta deliciosa ensalada.

¿Qué necesitamos?

(4 personas)

-       1 pollo entero -       1 lata de piña o piña natural (mejor aún) -       1 lechuga -       Mayonesa

¿Cómo lo hacemos?

• Lo primero que hacemos es cocer el pollo en una cazuela con agua y sal. Lo dejamos bastante tiempo (2 horas) hasta que veamos que está bien cocido y la carne se desprenda casi sola del hueso del muslo.

• Cuando el pollo esté cocido y se haya enfriado un poco, lo desmenuzamos con las manos hasta hacer trocitos de tamaño mediano (lo justo para un bocado).

• Lavamos la lechuga y la cortamos en juliana muy finita.

• Por otro lado cortamos las rodajas de piña (o la piña natural) en trocitos pequeños.

• Montamos nuestra ensalada poniendo una capa de lechuga, luego piña y luego pollo. Repetimos el proceso, aplastando bien con las manos para que quede bien prieto.

• Por último, añadimos una capa de mayonesa y lo dejamos reposar en la nevera.

Consejos:

• No importa si sobra ensalada, ya que ‘reposada’ está igual de rica o incluso mejor.
• No tires el caldo de cocer el pollo, puede servirte para algún arroz, sopa, etc.
• Encima de la mayonesa puedes añadir nueces o avellanas picadas. Le aporta un toque perfecto.

*[English version] CHICKEN & PINEAPPLE SALAD * **Ingredients:- 1 whole chicken

• 1 lettuce

• Fresh pineapple or canned pineapple

• Mayonnaise  

• Place chicken in a large pot and add water to cover. Add some salt, cover pot and bring to boil. Cook for about 2 hours or until chicken meat is falling off the bone.

• When chicken is boiled and cooled shred chicken using your fingers.

• Wash lettuce and chop finely.

• Dice pineapple.

• Place the ingredients by layers: lettuce, pineapple and chicken. Repeat the order and press with your hands.

• Add some mayonnaise on the top.

  Tips:- If there is some salad left, no problem, it will be even better the day after!

• Don’t discard the water from boiled chicken, you can use it to cook rice, soup, etc.
• You can add some chopped nuts or hazelnuts on the top. Simply delicious!

Sometimes dinner at home — and I’m sure this has happened to all of you — boils down to “I’ll just settle for a yogurt”… It always happens to me the same way: I think “okay, a yogurt… and what else.” You peek into the fridge and the freezer and the gates of heaven swing open. You’ve got a quick rescue! That’s how this recipe was born — only within reach of the great chefs :p

What do we need?

•   1 chicken breast fillet
  

•   4 teaspoons of mayonnaise
  

•   2 slices of country-style bread (pan payés)
  

•   2 lettuce leaves
  

How do we make it?

• Put a bit of oil in a frying pan.

• While the oil heats up, season the chicken and wash and chop the lettuce.

• Cook the chicken to your liking. I prefer not to cook it too much — like with almost any meat — so it stays tender and juicy.

• Grab the two slices of country bread and pop them in the toaster.

• Take out the chicken and the bread and assemble the sandwich.

Tips:

• We buy the country bread already sliced at any supermarket. If we’re not going to eat it within a short time, we freeze it.
• Another option for the sauce is to make a “mustardnaise” — mayonnaise and mustard in a 4-to-1 ratio.
• You can pair the dish with some bagged potato chips.

[English version] CHICKEN SANDWICH **Ingredients:- Chicken breast steak

• 4 tsp mayonnaise

• 2 lettuce leaves

• 2 slices of bread

• Put some olive oil into the pan.

• Wash the lettuce and salt and pepper the chicken.

• Grill the chicken.

• Creat your sandwich with mayo sauce, chicken and lettuce.

Tips:- We buy the sliced bread and we place it in the freezer. When we need it, we just take out a couple of slices and place them directly into the toaster.

• Instead of mayonnaise you can use ‘mustardnaise’. Just mix mayonnaise and mustard (proportion 4:1).
• You can serve it with some crisps.

Las cenas en casa a veces, y seguro que os ha pasado a todos, consisten en “me conformo con un yogur”… A mí siempre me pasa lo mismo, pienso “vale, un yogur… y qué más”. Miras en la nevera y en el congelador y se abren las puertas del cielo. ¡Tienes una salvación rápida! De ahí nace está receta sólo al alcance de los grandes cocineros :p

¿Qué necesitamos?

-       1 filete de pechuga de pollo -       4 cucharaditas de mayonesa

•       2 rebanadas de pan payés
•       2 hojas de lechuga

¿Cómo lo hacemos?

• Ponemos un poco de aceite en una sartén.

• Mientras se calienta el aceite podemos ir sazonando el pollo y lavando y cortando la lechuga.

• Hacemos el pollo al gusto. A mí me gusta no hacerlo mucho, como casi toda la carne, para que se quede más tierna y jugosa.

• Cogemos las dos rebanadas de pan payés y las ponemos en el tostador.

• Sacamos el pollo y el pan y montamos el sándwich.

Consejos:

• Nosotros compramos el pan payés ya rebanado en cualquier supermercado. Si no lo vamos a consumir en un corto periodo de tiempo, lo congelamos.
• Otra de las opciones para la salsa es hacer una “mostanesa”, mayonesa y mostaza en proporción 4-1.
• Podemos acompañar el plato con unas patatas fritas de bolsa.

[English version] CHICKEN SANDWICH **Ingredients:- Chicken breast steak

• 4 tsp mayonnaise

• 2 lettuce leaves

• 2 slices of bread

• Put some olive oil into the pan.

• Wash the lettuce and salt and pepper the chicken.

• Grill the chicken.

• Creat your sandwich with mayo sauce, chicken and lettuce.

* *

  Tips:- We buy the sliced bread and we place it in the freezer. When we need it, we just take out a couple of slices and place them directly into the toaster.

• Instead of mayonnaise you can use ‘mustardnaise’. Just mix mayonnaise and mustard (proportion 4:1).
• You can serve it with some crisps.

After a two-week delay and a move in between, we’re kicking off this new adventure in the world of food and new technologies. Since I’m a person who loves to eat, I’ll mostly be in charge of the simple recipes — the kind that save you when dinnertime rolls around. And one of those recipes I love most is the chicken pita. Simple and really tasty.

What do we need?

•   1 chicken breast
  

•   1/2 red bell pepper (if you have green, throw that in too)
  

•   1/2 onion
  

•   3 lettuce leaves
  

•   Salt and pepper
  

How do we make it?

• Slice the bell pepper and onion into julienne strips, and cut the chicken into strips.

• Put a little oil in a frying pan.

• When it’s hot, add the pepper and onion. Add a pinch of salt.

• When they’re partly cooked — we like the pepper “al dente” — season the chicken with salt and pepper and add it to the pan.

• While the chicken is cooking, wash and cut the lettuce leaves into strips.

• Once the chicken is golden, set aside.

• Pop two pita breads in the toaster and wait until they’re lightly toasted.

• Cut off the top of the bread and tuck in the ingredients with the help of a spoon.

Tips:

• Up to you whether you want to marinate the chicken with lemon or not. To do that, before frying it, put the chicken in a bowl with the juice of one squeezed lemon, salt and pepper for a few hours.
• You can also add a sauce (mayo, ketchup, mustard thinned with mayo, etc.)

[English version] PITA BREAD FILLED WITH CHICKEN AND PEPPERS **Ingredients:- 1 chicken breast

• 1/2 red pepper (you can also use green pepper)

• 1/2 onion

• 3 lettuce leaves

• Salt and pepper

• Slice pepper, onion and chicken into strips.

• Put some olive oil in a frying pan.

• Stir fry pepper and onion. Add some salt.

• Salt and pepper chicken strips and add to the pan.

• Meanwhile, wash and cut lettuce.

• When chicken is golden, put it aside.

• Toast pita bread and fill it with lettuce, chicken and veggies.

  Tips:- You can marinate the chicken by putting it with salt, pepper and fresh lemon juice for some hours before cooking it.- You can add some sauces to your pita sandwich (mayonaise, ketchup, mustard+mayo, etc.)

Comments

ReimonStar (2012-07-17 13:20:02):

Cuz, those look great. I make them with fajita wraps instead of pita and I add some really spicy mojo picón from Carrefour and a touch of guacamole from Mercadona and yum yum yum. By the way, the photos are really cool. Keep it up! Next up TVLaElipa

Cesmm (2012-07-17 16:37:37):

Duly noted, Don Reimon.

Tras dos semanas de retraso, y con una mudanza de por medio, comenzamos con esta nueva andadura en el mundo de la gastronomía y las nuevas tecnologías. Yo, como soy persona de buen comer, me encargaré principalmente de las recetas sencillas, esas que te sacan de un apuro a la hora de cenar. Y una de esas recetas de las que a mí más me gusta es la pita de pollo. Sencilla y bien rica.

¿Qué necesitamos?

-       1 pechuga de pollo

•       1/2 pimiento rojo (si tenéis verde, también lo echamos)
•       1/2 cebolla
•       3 hojas de lechuga -       Sal y pimienta

¿Cómo lo hacemos?

• Cortamos el pimiento, la cebolla en juliana y el pollo en tiras.

• Ponemos un poco de aceite en una sartén.

• Cuando esté caliente echamos el pimiento y la cebolla. Añadimos un poco de sal.

• Cuando esté un poco hecho, a nosotros nos gusta el pimiento “al dente”,  salpimentamos el pollo y lo añadimos a la sartén.

• Mientras el pollo se está haciendo, lavamos y cortamos las hojas de lechuga en tiras.

• Una vez el pollo esté dorado, reservamos.

• Ponemos en un tostador dos panes de pita y esperamos a que estén un poco tostados.

• Cortamos la parte superior del pan e introducimos los ingredientes con la ayuda de una cuchara.

Consejos:

• Al gusto del consumidor, decidid si os apetece macerar el pollo con limón o no. Para ello, antes de freírlo, ponéis el pollo durante unas horas en un recipiente con el zumo de un limón exprimido, sal y pimienta.
• También se le puede añadir alguna salsa (mayonesa, ketchup, mostaza aligerada con mayonesa, etc.)

[English version] PITA BREAD FILLED WITH CHICKEN AND PEPPERS **Ingredients:- 1 chicken breast

• 1/2 red pepper (you can also use green pepper)

• 1/2 onion

• 3 lettuce leaves

• Salt and pepper 

• Slice pepper, onion and chicken into strips.

• Put some olive oil in a frying pan.

• Stir fry pepper and onion. Add some salt.

• Salt and pepper chicken strips and add to the pan.

• Meanwhile, wash and cut lettuce.

• When chicken is golden, put it aside.

• Toast pita bread and fill it with lettuce, chicken and veggies.

   Tips:- You can marinate the chicken by putting it with salt, pepper and fresh lemon juice for some hours before cooking it.- You can add some sauces to your pita sandwich (mayonaise, ketchup, mustard+mayo, etc.)