Cuisine from Spain Podcast Spanish Food and Drink

Pollo en Pepitoria – Cuisine from Spain Podcast 18

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This wonderful Castillian chicken dish seemed to go down quite well in the Catalan kitchen!


2 Kg (4.4 Pounds) of Chicken (Drum sticks and thighs)
1 Chopped onion
3 Garlic cloves chopped roughly
3 Boiled eggs
2 Bouquet Garnis (or 2 bay leafs)
White wine (1 ½ glasses)
Water (1 ½ glasses)
White Flour (Enough to cover a plate)
Olive oil


Start by sprinkling salt over each piece of chicken and coating them in flour. Cover the bottom of a cast-iron frying pan with olive oil and let it heat up. When the oil starts to smoke, fry the pieces of chicken lightly in two lots for about 5 minutes each, then take them out and leave them on one side on a plate.

Using the same oil (or if there is too much oil get rid of about 1/3) cook the onion and garlic over a low heat with the bouquet garni for about 15 minutes. Next add the wine and water and leave to boil for 10 minutes, allowing the flavours to come out. Then add the chicken, check it is completely covered by the liquid (if not, add some more water), and cook everything very slowly for 30 minutes. Finally, chop the egg whites and crumble the egg yolks before adding them to the stew, and cook for a further 5 minutes.

Serve with boiled potatoes and a green vegetables.

Above: Bouquet Garni from Terrasa market