You can certainly make this on the stove. You know I am all about saving energy and not heating up your kitchen in the summer. If you can, make this on the grill. You can recycle the tin foil pans, too. ;.)
Do NOT forget to click on the pictures. You'll get a better look at the dish!
|Spanish Chicken in Sofrito Brandy Sauce|
with Asparagus Bundles
Four Bone-in Chicken Thighs
There are two steps to this chicken: The marinade and the sauce.
The Spanish Marinade:
3 tablespoons bottled Softrito (suggest Goya)
1 tablespoon White Wine Vinegar
1/4 cup Olive Oil
1/2 teaspoon chopped fresh Culantro
2 fresh Oregano Springs
One tablespoon Grill Seasoning for Steak (reserve)
Whisk together all liquid ingredients. Add chicken thighs and fresh herbs. Marinate in the refrigerator for at least two hours (more if possible).
|Spanish Chicken, Marinating|
I like to cook this chicken in a tin foil pan, sprayed with cooking spray, on top of the grill. I cook the chicken to 170 degrees. Then I transfer the chicken to a grill-safe skillet. I use my side burner for the next step.
The Sofrito Brandy Sauce:
Two tablespoons bottled Sofrito
1/2 cup Dry White Wine
1/4 cup Brandy
2 teaspoons Corn Starch
Pinch Sea Salt
Pinch Fresh Black Pepper
Combine all ingredients in a small bowl and pour over cooked chicken drained of fat. Be sure to remove the skillet from the flame before adding the mixture.
Alcohol and an open flame don't mix... no matter if you're drinking it or using it in a marinade. ;.)
Reduce the sauce for one minute, until thickened. Serve with asparagus wrapped in ham.
|Drain chicken and place |
into a grill-safe skillet
before adding the sauce mixture!
|Asparagus Wrapped in Ham, |
grilled to perfection