Spanish Chicken Stew

Cooking Instructions

Half cover chicken with boiling water, add onions and seasonings, and simmer covered for 2 - 3 hours or until tender. Chill in broth. Remove meat from bones, cutting into pieces of uniform size. Reserve broth for soup or gravy. Saute onions and green pepper in shortening until tender. Add the tomatoes, garlic, salt, sugar to taste, cloves and the bay leaf. Simmer uncovered half an hour, remove the bay leaf, and add the mushrooms (with the liquid) and the corn. Then add the chicken and heat, adding more seasonings if desired.

Wine Pairing(s)

Matthieu De Brully Cotes du Rhone

Domaine de la Vieille Julienne Chateauneuf-du-Pape

Chateau Beard Saint Emilion Grand Cru

Adelaida SLO Zin

Gravity Hills Zinfandel ''The Sherpa''

Chateau Peyreau Saint Emilion Grand Cru

Paul Jaboulet Aine Les Jalets

Klinker Brick 'Old Vine' Zinfandel

Baron Philippe de Rothschild St Emilion

Bremerton 'Old Adam' Shiraz