Chicken stew recipe with capers

Special chicken stew recipe with a pleasant tangy flavor. This chicken recipe echoes the flavor of the wild capers grown a few feet from the Mediterranean Sea.

A few teaspoons of pickled capers give this chicken stew recipe that slightly sharp taste so characteristic of capers.

In the food markets in Mallorca and Catalonia you can buy capers pickled in vinegar in the same stalls where you buy olives. In the spring, Majorcans pick this wild Mediterranean food themselves to prepare jars of homemade pickles. Capers are then ready for use in the kitchen or as appetizers.

I give here the ingredients for a whole chicken cut into eight pieces, but as with other chicken recipes, you can prepare the same chicken stew recipe with less pieces of chicken, and cut down on the amounts of the ingredients accordingly.

Orthodox tradition wants you to cook this chicken stew recipe with lard, but it is perfectly fine to use olive oil, which most people prefer today. I myself cook it often with extra virgin olive oil.

Ingredients for this chicken stew recipe

Serves 4 to 6

• 1 whole medium-sized chicken - cut into 8 bone-in pieces
• 3 tablespoons olive oil or 2 tablespoons lard
• 1 small to medium size onion - grated
• 1 carrot - sliced
• 1 small handful flat-leaf parsley leaves - whole
• 1 clove garlic - peeled and whole
• 2 bay leaves
• 2 corns pepper
• 1 tablespoon flour
• 1 cup vi ranci or white wine
• 2 to 3 cups hot water
• Salt

For garnishing


• 2 tablespoons olive oil
• 10 shallots or 10 sweet spring onions - peeled
• 12 champignons
• 4 to 5 teaspoons capers

Chicken stew recipe preparation instructions

1. Moderately salt the chicken pieces. Heat 3 tablespoons olive oil in a big casserole pot over medium heat. Add the chicken pieces and brown them, 3 or 4 minutes each side. Remove the chicken from the casserole and set it aside.


2. In the same casserole combine the onion, carrot, parsley, garlic, bay leaves, and pepper. Stir for one minute and add the flour and salt. Stir to prevent sticking. When the sofregit or sauce has thickened, add the wine and the water, so that the sauce can continue cooking for 5 minutes without all liquid evaporating. You need this sauce for the next step of this chicken stew recipe.


3. Sift the sauce into a bowl, return the chicken to the casserole, and pour the sauce over the chicken. Cover and simmer the chicken with the sauce for 20 to 30 minutes depending on the size of the chicken.


4. When the chicken has simmered for 15 to 20 minutes, heat 2 tablespoons olive oil in a frying pan, and fry the shallots and the champignons over medium heat.


5. Add the capers to the chicken 3 minutes before removing the casserole from heat.


6. Traditionally, you serve this chicken stew recipe with the shallots or spring onions and champignons around the chicken.

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