Chicken Cataplana
Ingredients
1 lb boneless chicken pieces
1 lb clams or mussels in shells
1 clove of garlic
4 oz onions
2 tbsp olive oil
1 oz fresh chopped parsley
Preparation
You need a large heavy saucepan for this, with a well fitting lid.
Cut the chicken into one-inch pieces. Scrub the clams or mussels and
peel and finely chop the onions and garlic. Heat the oil in the
saucepan and fry the onion and garlic for two minutes, then add the
chicken and cook over a medium heat for 10 minutes with the lid on,
turning occasionally to make sure it is thoroughly cooked. Add the
shellfish, replace the lid and cook for five minutes, shaking hard
every minute or so until the clam or mussel shells have opened.
Discard any that won't open. Serve in a warm dish with parsley
sprinkled on top.
Servings: 4
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Our Chicken Recipes section offers something for everyone, from chicken soup to roast chicken.
“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century
“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.
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