Classic Fricassee Takes a Trip to Spain With This Twist From Rach

Step 1

For the Spanish-style sofrito, heat EVOO in medium skillet over medium-high heat, add onions and peppers and season with salt and pepper

Step 2

Add bay, soften a couple of minutes, add garlic, oregano and tomato paste and stir again

Step 3

Add ham and cook 1 minute, then add fresh tomato and stir

Step 4

Reduce heat to low and cook 4 to 5 minutes, remove bay and transfer to small bowl

Step 5

For the fricassee, season the chicken with salt and pepper

Step 6

Heat EVOO over medium-high heat, add chicken and brown well, about 8 minutes, then remove

Step 7

Add potatoes to drippings and lightly brown, season with salt and pepper and add bay leaves

Step 8

Add sofrito and roasted peppers, season with paprika, then add sherry and stir a minute

Step 9

Add wine and bone broth or stock

Step 10

Bring to a boil 1 minute, cover and soften potatoes 5 to 6 minutes

Step 11

Uncover and stir in tomato paste, then crushed tomatoes, add chicken back in and scatter in olives

Step 12

Cover and simmer 15 to 20 minutes to cook chicken through, then uncover and reduce sauce 10 minutes more

Step 13

Add parsley and serve