Pollastre amb Bolets

Pollastre amb bolets translates from Catalan as "chicken with mushrooms". It is a traditional Catalan comfort food featuring chicken slowly cooked in a casserole with local wild mushrooms, garlic, herbs, and a splash of wine or/and brandy.
A picada, often referred to as the "Catalan pesto," is a traditional Catalan paste of crushed toasted nuts (almonds and hazelnuts are standard), garlic, and a little olive oil with other possible additions like bread, saffron, chocolate, parsley, etc., used to thicken and flavour the sauce without relying on heavy cream or flour.

adapted from Sainsbury Magazine

	Picada Paste
8 Small chicken thighs (bone in skin on) Sea salt and freshly milled black pepper 3-4 tbsp Olive oil 2-4 Rosemary sprigs 3 Bay leaves 50 ml White wine (I used unoaked Chardonnay) 50 ml Spanish brandy (I used Osborne Veterano Reserva) 200 ml Chicken stock or water 3 tbsp Sherry vinegar 2 Garlic cloves, unpeeled and bashed 400 g Brown mushrooms, cleaned, trimmed and sliced	20 Blanched hazelnuts (or almonds or both) 3 Garlic cloves, peeled Sea salt 1 tbsp Olive oil

For the picada, toast the nuts on a baking tray at 180C/350F for 7 minutes, or until golden. Alternatively, toast them in a small pan for 5-7 minutes. Using a pestle and mortar, crush the garlic with a pinch of sea salt, then add the hazelnuts and continue to pound, adding the olive oil, until you have a paste.
Season the chicken with salt and pepper. Heat 2 tablespoons of the olive oil in a large lidded casserole. Put in the chicken thighs in batches and brown on all sides for about 10 minutes. Once all browned, add back to the pan. Add the herbs, wine, brandy, Sherry vinegar and stock or water and bubble up, uncovered, for 5 minutes, then turn down the heat, cover, and cook slowly for 10-15 minutes, turning the pieces of chicken from time to time to prevent them drying out on one side.
Meanwhile, bash the garlic cloves with the back of a knife to crack them. Heat another tablespoon of olive oil in a separate large pan, put in the garlic and fry for a minute before adding the mushrooms. Cook briefly until coloured, then take off the heat and keep to one side.
When all the mushrooms are cooked, discard the garlic and add the mushrooms to the chicken, then add the picada and stir well. Taste and season. Allow to simmer, uncovered, over a low heat for a further 10 minutes while the chicken cooks through and the sauce has thickened.
Remove the herbs, then garnish with fresh rosemary if desired, abd serve with crusty bread, roasted potatoes or egg noodles.

32 comments:

J.P. Alexander 28/6/26 00:24: Gracias por la receta. Te mando un beso.
Brian's Home Blog 28/6/26 01:23: Such a delicious looking chicken stew, yum!
Linda's Relaxing Lair 28/6/26 03:17: Looks scrumptious 😋
Ruby Rose and the Big Little Angels 3 28/6/26 03:44: For the first time in my life I want chicken stew
David M. Gascoigne, 28/6/26 04:42: You do come up with interesting ways to prepare chicken, Angie.
Veronica Lee 28/6/26 05:31: Looks so flavorful and inviting, yum! 😋
Modrina Neba - Blue Sky 28/6/26 06:10: Excellent chicken, I love it everywhere.
A summer Sunday hug, Andreja!
Tandy (Lavender and Lime) 28/6/26 07:36: I could dive straight in to this delicious looking meal.
Margaret D 28/6/26 08:35: Looks a good chicken stew, Angie.
EricaSta 28/6/26 10:38: Delicious... I must try this recipe. We love chicken and mushrooms too.
Greetings by Heidrun
Federica Simoni 28/6/26 11:42: wow ottimo!
The Velvet Runway 28/6/26 12:06: This looks delicious. I love both chicken and mushrooms.
Julia x
https://www.thevelvetrunway.com/
Judee 28/6/26 12:24: Looks really delicious. We have a guest staying with us right now who is from Catalan in Spain.
Lola Martínez 28/6/26 13:05: El pollo preparado así queda sabroso y jugoso, ideal para un día festivo.
Breathtaking 28/6/26 13:18: Hello Angie :)
This recipe looks so delishous Angie. I can't wait to give it a go, thank you.
A happy Sunday to you, and thank you for your visit.
Sonjia.
DEZMOND 28/6/26 13:20: Hope you are alive in this ungodly heat, deary, it is well over 40 here and should be even hotter tomorrow and the day after that, we will all die! Poor people who have to work outside. We are cooking in our basement instead in our kitchen LOL
Mimi Rippee 28/6/26 13:42: This sounds really nice. I love mushrooms!
My name is Erika. 28/6/26 14:05: Another fabulous looking meal Angie. I was just thinking how its time to try some new chicken recipes. Happy new week ahead to you.
eileeninmd 28/6/26 15:51: Hello Angie,
Another yummy chicken recipe, thanks for sharing.
Take care, enjoy your day and the week ahead.
Guillaume 28/6/26 18:49: I love chicken recipes and stews. Funny, in French, a bolet is a sort of mushroom.
Lori 28/6/26 19:08: That does look like the perfect comfort food dish.
I hope you're staying cool!!
Grace 28/6/26 20:29: Delicia! Agendo para cuando pueda retomar la movilidad y cocinar! Un manjar. Gracias Angie!🌞
Tom 28/6/26 22:18: ...it's dinner time and I wish this was on the menu!
Ben | Havocinthekitchen 29/6/26 02:15: This looks delicious, Angie! I love rustic dishes like this, and chicken with mushrooms is always such a comforting combination.
Granny Sue 29/6/26 15:45: Mmmm, sounds so delicious. Adding this to my list of things to try.
Stara vrtlarica 29/6/26 17:17: another interesting recipe, excellent! I'm really hungry
Bill 29/6/26 20:54: Another great meal.
roentare 29/6/26 23:16: Such a hearty meal!
Lowcarb team member 30/6/26 22:09: Looks and sounds a lovely recipe Angie.

All the best Jan
Cocoa and Lavender 1/7/26 00:49: I lvoe chicken and mushrooms together. This looks just fantastic, Angie.
Raymund | angsarap.net 2/7/26 02:58: Honestly, if this were on my table right now, I’d be tearing into it with crusty bread and not sharing a single bite.
tigerfish 15/7/26 00:11: great idea of crushed toasted nuts , garlic, and olive oil to thicken and flavor the sauce