tomatoes (not all), and place in a food processor together with the almonds and
hazelnuts (peeled), the bread, the oil and the vinegar, and grind all the elements
to get a fine paste. Taste to correct salt.
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Stewed Chicken with Mushrooms and Bacon (Pollo con champiñones y bacon)
(21) (Mirasierras' style)

Four servings: 1 chicken cut into 4 quarts; 100 dl milk cream; 2 tbsp flour; 100
gm (3 oz) of canned (or fresh) Paris mushrooms cut into slices; 100 gm (3 oz) of
bacon cut into 4/5 slices; 1 big sized onion, finely chopped, or grated , 250 dl of
chicken/beef stock
Preparation: Fry the chicken, once it has been salted and peppered, in a
casserole until it gets a nice brown color. Remove the chicken and add the
mushroom slices, allow a few minutes of frying (a longer time if they fresh), add
the bacon and also fry for a few minutes before adding the flour, stir all the
ingredients to avoid they stick to the casserole, and add the stock while stirring
to get an homogenous creamy mass that will be improved by the addition of the
milk cream: allow a few minutes more till the ingredients get some heat and,
finally, add the chicken to be soaked in this abundant creamy sauce; turn the
chicken pieces so they can get covered in sauce all over and simmer for some
35 minutes on a medium-to-low fire ring so the sauce becomes reduced by half.

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