Pollo Borracho de Mezcal

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The combination of Mezcal and chicken brings you a dish of smoky, nutty and herbaceous flavors and it won’t be an overpowering Mezcal.  This easy to make recipe is my adaptation of a Catalan rabbit stew recipe made with sherry, mushrooms and almonds.  The author of that recipe is a grandmother named Justina Terés Sondevila published in Saveur magazine.  Refer to:  https://www.saveur.com/recipe/catalan-rabbit-stew-recipe/ . 

Purchasing rabbit is expensive and difficult to find it fresh, so I chose to make this recipe with chicken with the idea to merge a dish from Spanish culture with Mexican culture. I substitute ingredients common to Mexico into the original Catalonian recipe.  It’s a delicious result.  Let’s get started. 

Ingredients

4 large boneless chicken thighs (about 1 ½ lbs)

3 tablespoons extra virgin oil + reserve oil as needed

4 oz coarsely chopped mushrooms

2 garlic cloves minced

1 fresh chile poblano,  coarsely chopped

1 cup chopped onion

¼ cup blanched almonds roasted or finely ground in a food or coffee mill

1 cup Mezcal

Salt and pepper

Preparation

Pat the thighs dry, season generously with salt.  Heat oil in a large sauté pan and brown both sides. Transfer to a plate.

To the pan, add the mushrooms, garlic and more oil as needed.  Stir the ingredients occasionally, until the mushrooms are lightly browned, 5-7 minutes.  Transfer to the plate with chicken .  

To the pan, add the poblano, onion, and oil as needed.  Cook, stirring occasionally, until soft and translucent, about 8 minutes.  Add the almonds, mezcal, and reserved mushrooms and chicken and stir to combine.  Season with salt and pepper.  Turn the heat to medium-high and cook until the mezcal has reduced by two thirds, 5-6 minutes.  Add water to barely cover the chicken, turn the heat to simmer and cook for 15 to 20 minutes.

Buen Provecho

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