Chicken With Morcilla and Peppers

Name: Chicken With Morcilla and Peppers
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: spanish
Ingredients: 3 chicken breast halves, with wings, skin and bones; 6 chicken thighs with skin; 2 tablespoons extra virgin olive oil; 1 teaspoon smoked paprika; Salt; freshly ground black pepper; 4 cups cooked cannellini beans, starting with 1 1/2 cups dry beans, or 2 cans, rinsed; 1 tablespoon sliced garlic; 3 red bell peppers, cored, seeded, in half-inch-wide vertical strips; 2 medium-size sweet onions, in eighths; 12 ounces morcilla (Spanish blood sausage) or boudin noir, sliced 1 inch thick; 1 cup dry red wine; 2 stems fresh rosemary, leaves only

By Florence Fabricant

Total Time: 1½ hours
Rating: 4(9)
Comments: Read comments

As I tasted the reds from Bierzo, I wanted food that was dark, rich and earthy. Why not morcilla — Spanish blood sausage? A plate of nicely seared morcilla, or French boudin noir, would be enough alongside these wines.But in this dish of chicken on a bed of cannellini beans, the morcilla provides just an accent, albeit forceful, like a spoonful of horseradish on boiled beef. Another kind of sausage — or none at all — could be used, though it would change the dish’s character and color.I cooked the beans separately to guarantee their tenderness. Canned beans provide an acceptable shortcut. For six servings, I used chicken breasts, thighs and wings, briefly seared. With one chicken cut up, double the amount of sausage. Some guests may be delighted.

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Ingredients

Yield:6 servings

3chicken breast halves, with wings, skin and bones
6chicken thighs with skin
2tablespoons extra virgin olive oil
1teaspoon smoked paprika
Salt
freshly ground black pepper
4cups cooked cannellini beans, starting with 1½ cups dry beans, or 2 cans, rinsed
1tablespoon sliced garlic
3red bell peppers, cored, seeded, in half-inch-wide vertical strips
2medium-size sweet onions, in eighths
12ounces morcilla (Spanish blood sausage) or boudin noir, sliced 1 inch thick
1cup dry red wine
2stems fresh rosemary, leaves only

Ingredient Substitution Guide

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Preparation

Step 1
Separate wings from breasts. Cut each breast in half. Dry all chicken pieces. Heat 1 tablespoon oil in a 12-inch skillet. Add chicken, skin side down, and cook over medium-high heat, just until skin is golden. Do not turn pieces; cook in stages if they do not all fit in pan at once.
Step 2
Place chicken in a bowl and rub with paprika, salt and pepper. Toss beans with garlic, season with salt and pepper, and spread in a large, shallow casserole that can hold chicken in a single layer. Place chicken, skin side up, on bed of beans. Heat oven to 400 degrees.
Step 3
Heat remaining oil in skillet, add peppers and onion chunks and sauté until starting to brown. Scatter around chicken. Add sausage to skillet, sauté, stirring, a couple of minutes until just starting to sizzle. Tuck sausage pieces into casserole. Pour wine in skillet, deglaze pan and pour over ingredients in casserole. Scatter rosemary on top. Place in oven and bake 45 minutes, basting chicken with juices once or twice. Serve.

Ratings

4 out of 5

9 user ratings

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Comments

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Suzanne Douglass7 months ago

Please highlight this recipe! I’ve been using it since Ms. Fabricant first wrote it years ago. So easy and delicious. Even better the second day. Last night I used blutwurst instead of morcilla. But I am sure any sausage would work.

Edith1 year ago

I just made this and it was absolutely delicious. I cut the recipe in half. I used rioja wine. The only change I made was so did not have any red peppers on hand so I used a handful of peppadew peppers (pickled from a jar). Served with rice. So very very good!! I will make this again.

Kate2 years ago

So delicious, simple, and elegant. I used chicken things and drumsticks, and I increased the seasonings for more flavor: double the paprika and rosemary and four fat garlic cloves. Rioja for the wine. Yum!

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