Recipe: Pollito en Cazuela (Stewed Whole Chicken) (Cuban)

POLLITO EN CAZUELA (STEWED WHOLE CHICKEN)

1 whole chicken (3 to 3 1/2 pounds)
Salt and freshly ground pepper
2 tablespoons olive oil
1 large onion, chopped (1 cup)
1 tablespoon flour
6 garlic cloves, sliced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh oregano
2 bay leaves
1 stick cinnamon (the magic in this dish)
1/2 cup Spanish dry sherry
1/2 cup chicken broth

Rinse the chicken and dry well; remove all visible fat. Refrigerate overnight uncovered. This will dry the skin and allow it to brown better.

When ready to cook, salt and pepper the chicken, heat the oil in a Dutch oven and brown chicken well on all sides. Remove the chicken.

Add the onions and brown well for a good color. Sprinkle with flour, scrape the bottom of the pan (this will slightly thicken the juices) add the rest of the seasonings, sherry and broth. Stir.

Bring to a boil, return chicken to the pot, reduce the heat, cover and let simmer for 1 1/2 hours, turning the chicken on a different side every half hour. I know it sounds like too long, but that is the beauty of it; the meat should be falling off the bones.

Off the heat, cut chicken in quarters and place on serving platter. Pour cooking juices over the chicken without straining.

Makes 4 servings
Source: Havana Salsa by Viviana Carballo