Pollo con Samfaina

Ingredients

• 1chicken — cut into 8 pieces
• 1eggplant — diced
• 2zucchini — diced
• 1red bell pepper — diced
• 1onion — chopped
• 4ripe tomatoes — grated
• 3 clovesgarlic — minced
• 150 mldry white wine
• 6 tbspextra virgin olive oil
• to tastefine sea salt and black pepper

Method

1. Cut the chicken into serving pieces, ensuring all pieces are of similar size for even cooking. Pat the pieces dry with paper towels to remove excess moisture, which helps in achieving a crisp skin. Season the chicken generously with fine sea salt and black pepper on all sides.
2. In a large, heavy-bottomed skillet or Dutch oven, heat 3 tablespoons of extra virgin olive oil over medium-high heat. Place the chicken pieces skin-side down in the hot oil. Allow the chicken to brown without moving it, until the skin is golden and crisp, about 6-8 minutes. Turn the pieces and brown the other side for another 4-5 minutes. Remove the chicken from the skillet and set aside.
3. Dice the onion, red bell pepper, and mince the garlic. Add them to the same skillet with the rendered chicken fat, along with an additional tablespoon of olive oil if needed. Cook over medium heat, stirring occasionally, until the onion is translucent and the peppers have softened, about 8-10 minutes. Remove the skillet from the heat and stir in a pinch of pimentón or saffron, allowing the spices to bloom without burning.
4. Dice the eggplant and zucchini into bite-sized pieces. Return the skillet to medium heat and add the eggplant and zucchini to the softened vegetables. Cook, stirring occasionally, until the vegetables are tender and beginning to caramelize, about 10 minutes. The eggplant should be soft and the zucchini slightly golden at the edges.
5. Grate the ripe tomatoes directly into the skillet, discarding the skins. Stir to combine and cook for another 5 minutes until the tomatoes break down and meld with the other vegetables, creating a thick, fragrant mixture.
6. Pour in 150 ml of dry white wine, stirring to deglaze the pan and lift any browned bits from the bottom. Return the browned chicken pieces to the skillet, nestling them into the vegetable mixture. Cover the skillet and reduce the heat to low, allowing the dish to simmer gently. Cook until the chicken is tender and the sauce has thickened, about 25-30 minutes. The chicken should be cooked through, and the sauce should have a rich, cohesive texture.
7. For the finishing touch, prepare a majado by crushing a small handful of almonds, a clove of garlic, and a handful of parsley in a mortar and pestle until it forms a rough paste. Stir this into the skillet, or alternatively, squeeze a bit of lemon juice over the dish for brightness. Serve the Pollo con Samfaina hot, accompanied by crusty bread to soak up the flavorful sauce.