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Clay Oven Chicken

Clay Oven Chicken and Corn Gratin
Serves 2
Pairs with: TRIVENTO AMADO SUR TORRONTES
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For the chicken
  1. Trivento extra virgin olive oil
  2. 5 skinless boneless chicken thighs cut into 1 inch pieces
  3. ½ a red bell pepper, cut into small dice
  4. 1 small onion, cut into small dice
  5. Salt
  6. Freshly ground black pepper
  7. 1 tablespoon of freshly grated ginger
  8. 1/2 cup Torrontés wine
  9. 2 cups homemade or good quality commercial chicken broth
  10. ½ a green apple, such as Granny Smith, peeled and cut into small dice
  11. ¼ teaspoon cayenne pepper
  12. A small handful of flat leaf parsley, leaves chopped
  13. Trivento extra virgin olive oil
For the corn
  1. Trivento extra virgin olive oil
  2. ½ a red bell pepper, cut into small dice
  3. 1 small onion, cut into small dice
  4. 6 ears of corn, husked, kernels grated using the large holes of a box grater
  5. Salt
  6. Freshly ground black pepper
  7. 6 fresh basil leaves, chopped
To cook the chicken
  1. In a large sauté pan, heat about 2 tablespoons of olive oil over medium flame. Add the chicken pieces and sauté for about 2 minutes. Add the red bell pepper and the onion, season with salt, black pepper, and the ginger, and sauté until the vegetables are soft, about 4 minutes. Deglaze the pan with the wine, letting it boil until it’s almost evaporated. Add enough chicken broth to just cover the ingredients. Bring to a boil. Turn the heat to low, cover the pan, and simmer until the chicken is tender, about 30 minutes. 10 minutes before finishing, add the apples, the cayenne, and the parsley. Turn off the heat, uncover, and let the chicken cool a bit. If the sauce is very liquidy, remove the chicken and boil it down for a few minutes, then return the chicken to the sauce.
  2. Preheat the oven to 400 degrees.
Prepare the corn (humita)
  1. In another large sauté pan, heat 2 tablespoons of olive oil over medium flame. Add the red bell pepper and the onion and sauté until softened, about 2 minutes. Then add the corn, seasoning it with salt and black pepper, and cook over medium-low heat, stirring occasionally, until soft, about 20-25 minutes. Add 2 teaspoons of fresh olive oil, and the chopped basil.
Presentation
  1. Put the chicken with all its juices in a shallow clay casserole or a small baking dish. Cover with the corn mixture, smoothing out the top, and bake, uncovered, until bubbling hot and golden, about 20 minutes. Let sit for 10 minutes before serving.
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