Ingredients

• 4 Chicken thighs (or any other meat you want to use)

Marinade

• 2 tbsp extra-virgin olive oil
• 1 tbsp sherry vinegar
• 1½ tsp coarse salt
• ½ tsp crushed red pepper flakes

Stew

• ~1/4 lb sausage, cut into 1-inch pieces (Merguez works particularly well)
• 3 large red bell peppers
• 3 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 1 celery stalk, finely chopped
• 4 garlic cloves, thinly sliced
• Generous pinch of pimentón or paprika (sweet or hot)
• 1 bay leaf
• ~3 cups Chicken Stock
• 1 tbsp tomato paste
• 1/4 cup dry sherry

Method

Prep

1. Combine the marinade ingredients in a bowl with the meat and refrigerate for around 2 hours.
2. Preheat the oven to 300°F / 149°C.

Peppers

Charring red peppers makes for a surprisingly soft and elegant ingredient.

1. Char red peppers over a gas flame, grill, or broiler until blistered all over.
2. Cover to steam, then peel without rinsing and remove seeds.
3. Slice one pepper into strips and reserve.
4. Purée the remaining peppers in a blender with about ½ cup of the stock until smooth.

Sear

1. Heat oil in a large pot over medium-high heat until shimmering.
2. Add the meat and sear without disturbing until deeply browned. The time will vary depending on the meat you've chosen; the goal is a flavorful crust.
3. Flip and sear the other sides until deeply browned.
4. Remove to a plate.

Sauce

1. Brown sausage pieces in the same pot over medium-high heat until well-caramelized, around 6 minutes.
2. Reduce heat to medium and add onion and celery to the sausage fat; sauté until softened and lightly browned, around 6 minutes.
3. Add garlic, pimentón/paprika and tomato paste and cook for a couple of minutes.
4. Deglaze with sherry and reduce.
5. Add the pepper purée and remaining stock. Reduce until thick and concentrated, leaving roughly 1/4 inch of sauce in the pot.
6. Add the reserved bell pepper strips.

Stew

1. Add the meat to the pot.
2. Cover the pot with a piece of parchment paper pushed down almost contacting the meat, and extending an inch or two over the edges of the pot. Place a tight-fitting lid over the parchment. The parchment drips evaporated liquid back onto the meat and ensures no steam escapes.
3. Put the covered pot in the oven on the middle rack.
4. Braise for 1-2 hours, until a sharp knife slides into the meat; don't skimp on this, keep braising until the meat is ready. It's okay to go a little long, as the meat won't dry out.

At the one-hour point:

• Flip the meat.
• Do a quick knife check to see how tender it is.

When the meat is tender, let the pot cool and serve or freeze.

Storage

Refrigeration

Allow the stew to cool completely, then transfer to an airtight container.
Refrigerate for up to 4–5 days. The flavor often improves after a day as the peppers, sausage fat, and sherry integrate.

If the stew has thickened considerably in the refrigerator, loosen it when reheating with a splash of stock or water.

Freezing

This stew freezes well because it contains no dairy.

1. Cool completely.
2. Portion into freezer-safe containers or vacuum bags.
3. Freeze for up to 2–3 months for best flavor.

Reheating

Reheat gently over medium-low heat, stirring occasionally.

If the stew was frozen:

• thaw overnight in the refrigerator if possible,

or

• reheat directly from frozen over low heat, adding a little stock or water as needed.

Avoid boiling aggressively; a gentle simmer preserves the pepper flavor and prevents the sauce from reducing too far.

Inspirations

• All About Braising: Braised Rabbit with Roasted Red Peppers & Merguez Sausage