Chicken Marinière Style
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- 1 chicken
- oil
- manteca (lard)
- carrots
- onions
- red wine
- aromatic herbs
- black peppercorns
- pearl onions
- anchovies
- picatostes (fried bread cubes)
Instructions
- Heat oil and lard together in a large pot or braising vessel. Brown the chicken pieces on all sides until golden.
- Meanwhile, prepare the sauce: combine carrots, chopped onions, red wine, aromatic herbs, and whole black peppercorns. Pour this sauce over the browned chicken.
- Bring to a rapid boil and let the sauce reduce quickly until it is halved in volume.
- Add the cooked pearl onions and reduce the heat to low. Finish cooking the chicken gently until tender.
- Serve the chicken and sauce garnished with anchovies and picatostes.