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Chicken with Cuttlefish and Artichoke

ingredients for 4 people 1 chicken, about 1.6 kg, cut into eighths. 500g fresh cuttlefish, cut into pieces. 5 or 6 fresh artichokes. 1/2 leek. 1 onion. 4 garlic cloves. 3 ripe tomatoes. 110ml cognac. 80ml dry white wine. 250ml chicken stock, more or less. 250ml fish stock, more or less. salt. plenty of black pepper. extra virgin olive oil. for the picada: 25 toasted almonds. 1 garlic clove. a handful of chopped parsley. 1 maria biscuit. 1 tablespoon cornstarch. preparation In a large pot, heat a good glug of oil and sauté the cuttlefish until it's lightly cooked. Take it off the heat and transfer to a plate. Season the chicken pieces with salt and pepper, then brown them in the same oil you used for the cuttlefish. Once golden, remove them from the pot and set aside. In the oil that's left in the pot, quickly fry the artichokes—peeled and cut into chunks. Don't cook them all the way through, just a light sear. Set them aside too. In t...

Chicken with Cuttlefish and Artichoke






ingredients

for 4 people

  • 1 chicken, about 1.6 kg, cut into eighths.
  • 500g fresh cuttlefish, cut into pieces.
  • 5 or 6 fresh artichokes.
  • 1/2 leek.
  • 1 onion.
  • 4 garlic cloves.
  • 3 ripe tomatoes.
  • 110ml cognac.
  • 80ml dry white wine.
  • 250ml chicken stock, more or less.
  • 250ml fish stock, more or less.
  • salt.
  • plenty of black pepper.
  • extra virgin olive oil.

for the picada:

  • 25 toasted almonds.
  • 1 garlic clove.
  • a handful of chopped parsley.
  • 1 maria biscuit.
  • 1 tablespoon cornstarch.

preparation

In a large pot, heat a good glug of oil and sauté the cuttlefish until it's lightly cooked. Take it off the heat and transfer to a plate.
Season the chicken pieces with salt and pepper, then brown them in the same oil you used for the cuttlefish. Once golden, remove them from the pot and set aside.
In the oil that's left in the pot, quickly fry the artichokes—peeled and cut into chunks. Don't cook them all the way through, just a light sear. Set them aside too.
In the same pot, add a splash more oil if needed, and gently fry the garlic, onion, and leek, all chopped into pieces.
Pour in the cognac and let the alcohol cook off. Then add the tomatoes, cleaned and roughly chopped. Let the sofregit cook down and concentrate its flavors. After that, add the white wine and the stocks—but don't dump it all in at once. Hold back a bit in case you need to add more liquid later.
Let everything simmer gently over low heat with the lid on for about 30 minutes.
Strain the sauce through a fine-mesh sieve and return it to the pot along with the chicken, cuttlefish, and the picada.
Cover the pot again and cook until the chicken and cuttlefish are tender. Then add the artichokes and cook for another 10 minutes.
Serve it up piping hot.

Enjoy!

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