Meat Recipes by Carlos Mirasierras

Ingredients:
A range chicken of about 2.5 kg. (cut into regular pieces)
3 onions
2 grated tomatoes
50 ml. of olive oil
salt
pepper
brown sugar
A bouquet garni
For the mash:
3 garlic cloves
2 bay leaves
Few strands of saffron (toasted in pan with no oil)
15 g. hazelnut
15 g. pine nuts
15 g. almond
1 slice of fried bread
1 dash of brandy
1 glass of white wine
Preparation:
Slowly sauté the garlic cloves (peeled) to a light brown color, as well as the bay leaves
in some olive oil in a cast iron casserole. Remove the garlic cloves, peel them and
reserve along with the bay leaves until they'll be used to prepare the mash with other
ingredients. Salt and pepper the chicken, brown it in a frying pan, and set aside on a
tray. Cut the onions into brunoise and fry over low heat in some oil.
When the onion starts to caramelize, add the tomato, peeled and cut in the same way
that onions. Five minutes later, mix in the chicken pieces, add a couple of heaping
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