Gaspachos De La Mancha - (Chicken Hot Pot)

Recipe Ingredients

10 tablespoons	150ml	Extra-virgin olive oil - divided
1		Young chicken - (2 to 2 1/2 lbs)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Flour - for dredging
1/2 lb	227g / 8oz	Slab bacon - cut 1 1/2" cubes
1 lb	454g / 16oz	Chorizo sausage - cut 1/4" thk rounds
1/4 lb	113g / 4oz	Jamon serrano or prosciutto - cut 1" cubes
8		Garlic cloves - thinly sliced
1		Spanish onion - cut 1/2" dice (large)
1/2 lb	227g / 8oz	Oyster mushrooms
1 cup	62g / 2.2oz	Chopped fresh vine-ripened tomatoes
1		Red bell pepper - cut 1/2" cubes
1		Green bell pepper - cut 1/2" cubes
2 tablespoons	30ml	Fresh thyme leaves
1 teaspoon	5ml	Saffron threads
2		Whole cloves
2		Chicken stock

Recipe Instructions

In a large casserole, heat 6 tablespoons of the olive oil until smoking. Cut chicken into mouthful-sized pieces, on the bone, season with salt and pepper, and dredge in flour. Cook, 6 to 7 pieces at a time, until golden brown and remove to a plate.

Dredge bacon in flour. Brown in same pan and remove. Add remaining olive oil, chorizo, jamon, garlic, onion, and mushrooms and cook until soft, about 8 to 9 minutes.

Add tomato, red and green pepper, thyme, saffron and cloves and cook 5 minutes, or until saffron starts to bleed color. Add chicken stock, chicken pieces and bacon and bring to a boil. Lower heat and simmer 1 hour. Check for seasoning and serve.

This recipe yields 6 servings.

Source:
MEDITERRANEAN MARIO with Mario Batali - (Show # ME-1B19) - from the TV FOOD NETWORK

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