Chicken Braised Picadillo-Style
- Canola Oil as needed
- Spanish onion, small dice 2 tablespoons
- Cloves, whole, ground 2 each
- Cinnamon, ground 1 teaspoon
- Allspice, ground ½ teaspoon
- Capers, drained 2 tablespoons
- Green olives, drained, sliced 2 tablespoons
- Golden raisins 2 tablespoons
- Chicken, in 8 pieces, bone in, skin on 1 whole
- Salt as needed
- Pepper as needed
- Chicken stock 1 quart/as needed
- Butter 1 tablespoon
- Pre-heat the oven to 300 degrees F.
- 2. Put enough oil in the appropriately sized pan to coat the bottom only; bring the pan to medium-high heat.
- 3. Season the chicken pieces with salt and pepper, place them in the hot pan and saute the pieces until they pick up a light golden color on all sides. Remove the chicken and hold to the side.
- 4. Add the onion and sweat until translucent without picking up any color.
- 5. Add in the cloves, cinnamon, allspice, ginger, capers, green olives, and raisins and stir until fragrant, about 1 minute.
- 6. Add the chicken pieces back to the pan in one layer.
- 7. Add cold chicken stock until it comes up ½ way to 2/3 up the side of the chicken. Slowly bring the stock to a simmer, around 185 degrees. Do not let the liquid boil.
- 8. Cover the pan with a tight fitting lid and move to the oven to finish cooking, until chicken is completely cooked through and has reached an internal temperature of 165 degrees F.
- 9. Remove from the oven and remove chicken from the pan.
- 10. Strain the sauce and reserve the solid flavoring agents (raisins, capers, olives) to the side.
- 11. Place the pan over medium-high heat on the stove-top and reduce the strained sauce until it thickens and coats the back of a silver spoon.
- 12. Swirl in the butter (monte au beurre) until incorporated fully into the sauce.
- 13. Return the flavoring agents to the sauce, adjust seasoning with salt.
- 14. Sauce should be served over the chicken.