Stews and Ragouts in general by Carlos Mirasierras
Once the chicken is golden brown, add in the onion and garlic and cook it all over
medium heat until the onion is tender. Add a little salt.
Then mince the tomatoes and add them to the stew along with the bay leaves. Cook for
10 minutes. Meanwhile peel and cut the potatoes into cubes.
Add them to the stew along with the chicken broth and the teaspoon of oregano.
Simmer it all for 30 minutes over medium-high heat until the potatoes are tender.

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Range Chicken with Prunes and Pine Nuts............Code29

Ingredients for 6 people
1 chicken, cut into eighths
Flour and fresh thyme
200 g of prunes
4 shallots
1 1/2 glass brandy
1 tablespoon ketchup
200 g of pine nuts, sugar
Preparation:
Season the chicken and dredge the pieces in flour. Brown them in a casserole.
Remove and reserve.
Brown the chopped shallots in the same pan. Add the chicken and plums, stir it all and
add in the brandy to deglaze the bottom of the casserole. Add the tomato sauce, let it
reduce for 5 min and add in some water. Cover with a lid and cook for about 10
minutes, stirring occasionally.
Next, brown the pine nuts in a pan with no oil in it and add a pinch of sugar to
caramelize. Serve the chicken with plums and garnish with pine nuts on top.
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