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90 minutes
Prep: 60 minutes
Cook: 30 minutes
738 calories per serving view nutrition facts
6 servings
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| 1 1/2 | tablespoon | butter | |
| 1 | tablespoon | vegetable oil | |
| 125 | g | salt pork | ham, or bacon, chopped |
| 12 | each | onions | |
| 1-2 | garlic | cloves | crushed |
| 3 | cups | mushrooms, canned | |
| 3 | pounds | chicken | jointed, or 6 chicken pieces |
| 1/2 | cup | flour, all-purpose | seasoned |
| 3/4 | teaspoons | salt | |
| 1 | x | black pepper | freshly ground |
| 1/2 | teaspoon | thyme leaves | |
| 2 | whole | bay leaves | |
| 2 | sprigs | parsley leaves | |
| 1/4 | cup | brandy | |
| 1 | bottle | red wine | prefer claret or burgundy |
| 1 | teaspoon | sugar | |
| 2 | teaspoons | flour, all-purpose | |
| 1/4 | cup | parsley leaves | finely chopped |
Heat butter and oil in pan, fry pork, onions, garlic. Add mushrooms, fry gently, remove ingredients from pan. Dredge chicken pieces in seasoned flour and sauté in the pan for 5 - 10 minutes until well brown. Return mushrooms, onions and pork to pan, add salt, pepper, thyme, bay leaves and parsley. Cover and cook over low heat for 20 - 30 minutes.
Warm brandy, ignite and add to the pan, allow to burn for 1 minute, then extinguish by pouring in the red wine. Add sugar.
Blend flour with some of the liquid, add to dish, stir till thickened. Serve hot, garnish with finely chopped parsley and mashed potatoes.
Serves 6
| % Daily Value* | |
| Total Fat 35.0g | 54% |
| Saturated Fat 10.0g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 212mg | 71% |
| Sodium 877mg | 37% |
| Total Carbohydrate 34.0g | 11% |
| Dietary Fiber 6.0g | 24% |
| Sugars 12.0g | |
| Protein 69.0g | 138% |
| Vitamin A | 16% | Vitamin C | 40% | |
| Calcium | 12% | Iron | 28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The other night at the restaurant where I work, the executive chef admonished one of the other chefs for not applying enough...
I have had Bacalo a la Vizcaina many times. It was served in Cuba, my birthplace, usually at lunch time. I have had it in Spain, also, and prefered the Cuban version (familiarity?) This recipe reads very well and I am excited to have found it. Can hardly wait to try it.
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