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Pollo a la Cazuela (casserole chicken): recipe illustration
Meat

Pollo a la Cazuela (casserole chicken)

Chicken slowly simmered in a casserole with white wine, olives and bay leaf. The meat becomes tender and the fragrant sauce is eaten with bread or rice; it's a true family-meal classic.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

508 kcal per serving

Protein
37.2 g
Carbohydrates
6.9 g
of which sugars
4.5 g
Fat
33.3 g
of which saturated fat
7.3 g
Fiber
3.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Season the chicken pieces with salt, pepper and paprika.
  2. Heat the oil in a casserole and brown the chicken on all sides, about 8 minutes. Set aside.
  3. In the same casserole, fry the sliced onion and chopped garlic for 5 minutes.
  4. Add the chopped tomatoes and cook for 5 minutes to reduce a little.
  5. Return the chicken, pour in the white wine and add the bay leaves.
  6. Cover and simmer gently for 35 minutes, turning the pieces halfway through.
  7. Add the olives and cook for another 10 minutes uncovered to thicken the sauce.
  8. Adjust the seasoning, sprinkle with parsley and serve hot.

Variations and tips

Oven version. Put everything in a covered ovenproof dish and bake at 180 °C for 50 minutes; the sauce will be more concentrated.

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Original Ecomely recipe.