Ingredients :
1 chicken in pieces
1/2 cup of vinegar
3 whole
peppers
100 g of ancho chili peppers 100 g of guajillo chilies
1 cup of white wine
4 cloves of peeled garlic
1 bay leaf
150 g of onion
2 cloves
1/4 cup of water
Salt to taste
Preparation :
We begin to prepare the chicken that we are first going to inject with the white wine in a uniform way. Blend the garlic cloves with the onion, water, vinegar and a little salt, and this mixture will be the marinade that we will use to spread the chicken that is already spread, we will let it rest for a minimum of 4 hours, the longer the better.
Then, we are going to devein the guajillo chiles and the ancho chiles, we put them to boil and when they are soft we drain the water and blend them together with the cloves, pepper and bay leaf, since the chicken spent time with the marinade, it Spread with this new mixture taking care to place it on all sides so that the flavor remains the same in any piece, since the chicken is well spread, we are going to bake it in a preheated oven at 250 ° C for 45 minutes. After this time we check the chicken, bathe it with the remaining marinade and bake it again for 15 to 30 min or depending on how much it is cooked.
Steps :
1.The first thing is to cut the chicken in eighths or in the number of portions that you prefer. Season with salt and pepper to your liking.
2.Place the chicken with the garlic in a large saucepan or pan with olive oil. Let it cook until golden brown. When it takes color, although it is still raw inside, add the onion cut in julienne and let it poach.
3.Pour out the wine glass and let it reduce. Once the wine is reduced, add a glass of water.
4.Lower the heat and cover to cook for 20 to 30 minutes over low heat. If you see that it dries, do not hesitate to add water as many times as necessary. At this point it is intended that the chicken cook well and, in addition to becoming very tender, it is impregnated with all the flavor of the roast.
5. Season the mushrooms with the corresponding salt and sauté them in a pan with olive oil. Let them lose water and start to brown. The look and smell will induce you when they’re done.
6. Add the mushrooms to the pot and cook together for two to five minutes. When the sauce has thickened, you can remove the pot from the heat.
7.Fry some diced potatoes and, once fried, add them to the casserole. If you like your potatoes squishy, add them along with the mushrooms. If you prefer them with the potato chip texture, add them to the pot just before serving.