Februar y 5, 2015
Chicken Thighs Stuffed with Vegetables and Bacon, Cooked with Sweet Sherry Wine “Tintilla de Rota” This week we are going to cook and share with you a good recipe, very easy to make and cooked with a special local sweet sherry wine “Tintilla de Rota”. As we mentioned in our previous recipe for roast pork tenderloin, also cooked with this special sherry wine, there are two local wineries that produce these tasty and delicious Sherry wines; Bodegas El Gato and Bodegas Ferris :-) You can enjoy this special Sherry as an appetizer and also with your dessert. In this case, we have used a great Tintilla de Rota from Bodegas El Gato, a family business which is working very hard to bring the Tintilla sweet Sherry wine back where it was many years ago. It is a Sherry which was well known throughout Spain and at the International level :-) It is really delicious :-). And now, it is time to know our recipe. We hope you enjoy it as much as we did, both while cooking and eating it. Delicious! by Pilar Ruiz Text/US measures collaborated w/ Glenn Ferguson You can find more of her recipes at
PREPARATION: * To start with we are going to peel the carrots and the scallions and we are going to cut them Julienne style into thin strips. Then do the same with the bacon, cutting the slices into thin strips too. * We are going to fry them lightly in a frying pan with some olive oil. First we fry the scallions, then we add the carrot and to finish with, the bacon. After 10 minutes, remove the pan from the heat and set aside. * We are going to place the opened chicken thighs on a tray, season them with salt and pepper, and then stuff them with the cooked vegetable and bacon mixture. * Wrap them and secure the edges with a toothpick so that our filling does not come out while it is being cooked. * Add some olive oil to the frying pan we used to fry the vegetables and bacon and place on Med-High heat. * We are now going to lightly flour the stuffed chicken thighs and brown them in the frying pan. Then we add the prunes, the raisins, the wine and the broth, reduce heat to Med and let it cook for 35 or 40 minutes. * Just before removing from the heat, we are going to add some minced parsley and we’re ready to serve at the table and enjoy! As our side dish we have cooked some rice, first boiled and then fried with some garlic and olive oil. Delicious!! Have a great week and it would be great if you let us know about your experience with cooking our recipes or yours. pilaraprendiendoacocinar@gmail.com.
INGREDIENTS: * 4 Chicken Thighs, deboned and butterflied (we ask our butcher to prepare them for us) * 2 Scallions or Green Onions * 2 Carrots * 2 Oz. (50 grs) Bacon, 2-3 uncooked slices * 1 Oz. (20 grs) Prunes * 1 Oz. (20 grs) Raisins * 1/2 Cup (125ml) “Tintilla de Rota” sweet Sherry wine * 1 cup (250 ml) Chicken broth * Olive oil * Parsley * Wheat Flour * Salt * Ground Black Pepper * Round Grain Rice * 1 Clove Garlic
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