- 4 large chicken breasts
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 medium russet potatoes
- 1 large sweet potato
- 1 large red onions
- 1 1/2 cups chicken stock
- 1 3/4 teaspoon paprika
- 1 1/4 teaspoon turmeric
- 4-5 cloves garlic
- 3 bay leaves
- Sea salt
- McCormack® Peppercorn Medley
Directions:
Wash, pat dry, cut in half, and dredge the chicken breasts. Set aside. Peel and cut the potatoes into 1 to 1 1/2 inch chunks. Set aside. Mince onion. Set aside. Mince garlic. Set aside.
Heat one tablespoon each olive oil and butter in a dutch oven until very hot. In two batches, braise the chicken for about 7-8 minutes, turning half way. Set aside on a plate. In the leftover olive oil and schmaltz, sear the potatoes, also for about 7-8 minutes, turning to brown all sides. Set aside.
If needed, add additional additional olive oil and butter and sauté minced onions and garlic. Once they have browned, add all the spices. Salt and pepper to taste. I used 1 teaspoon pepper and 1/2 teaspoon sea salt. Continue cooking for a bit, scraping the bottom of the pot to mix in all the browned bits. Then, add the stock (stirring well), bay leaves, and chicken. Cover and simmer for 35 minutes. Add the potatoes back and cook for about 30 more minutes.
Myrtle's Note: The original recipe called for thighs with skin. I am a white meat girl. So, I cut in half and dredged the breasts I used so there would be browned bits stuck to the bottom of the pan. I also switched the recipe from garlic powder to minced powder. My enameled stock pot, even on the lowest stove setting, keeps up a rather vigorous simmer that is mostly akin to a boil. That means I sometimes cut the cooking time, as I did here. Finally, I am hard pressed to figure out why this is not simply called chicken stew! Tasty, though. Very tasty. Subtle, but flavorful.
Yield: 4 servings
Source: http://theshiksa.com/2013/07/31/israeli-chicken-sofrito/
