2022 Vuelta - Stage 13: Ronda to Montilla.
It’s Friday the 13th! Now that you’re thoroughly confused after looking at the calendar and realizing it’s only September 2nd, it’s actually just the 13th stage of this year’s Vuelta…which happens to fall on a Friday. Anyway, I had to type that because I’m tired and have no real clever intro for today’s stage entry. So, let’s just talk about the food, shall we?
First off, the photo practically took itself. There are some times where I have to keep messing with angles and light and approach or plating. I took 4 photos, simply rotating the dish a quarter turn. The meal was also fantastic: a nice creamy sauce with chicken and sautéed vegetables. This dish comes across more like French cuisine than what you would normally think of Spanish food, but that’s what happens when you’re among the vineyards of Southern Spain!
Chicken with Leeks & Mushrooms
1 chicken, quartered (spine and wings reserved for another use)
3 large leeks
1 lb button mushrooms, quartered
1 tbsp flour
⅓ cup dry sherry or dry white wine
Whole peppercorns
¾ cup cream
Season your chicken with kosher salt and freshly cracked black pepper. Lightly brown the chicken in some oil in a dutch oven over medium-high heat. Remove and set aside.
While the chicken cooks, trim both ends off of the leeks, split lengthwise and rinse clean. Then, cut in half, separating the white/light green portion from the dark green. Slice the lighter halves about ½-inch thick and reserve the dark green parts.
Once you remove the chicken, lower the heat to medium-low. Toss in the sliced leeks with the mushrooms, along with a pinch of salt and black pepper. Sauté until softened and lightly browned, stirring occasionally.
Once the leeks begin to brown, sprinkle the flour over the cooking vegetables and cook for about a minute, stirring constantly. Add the wine and peppercorns along with ¾ cup of water. Place the chicken back in the pot and cook, covered) for about 30-40 minutes, until the chicken is cooked.
Meanwhile, bring a pot of salted water to a boil and cook the dark green parts of the leeks for about 15 minutes, drain, and chop roughly.
Once the chicken is cooked, add in the cooked, green portion of the leeks, along with the cream, until the cream is warmed, but not simmering.
To serve, place some veggies in a shallow bowl or plate, top with the chicken and spoon the sauce around the bowl.
____________________________ Copyright 2022, Brendan McCann, All Rights Reserved.
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