I'm buoyed by all the good weather so far and everything I do seems to be influenced by it. Like the starting of cooking of all sorts with salad and Spanish flavours this weekend.
According to my search, this sauce is either called 'samfaina' or 'sanfaina' - whichever way is the same, although there seems to be various versions of this vegetable sauce.
The one I made fits one of the descriptions I found and it says that people think of this dish as the ratatouille of Catalan. I have altered the recipe to suit ingredients that I have at home. Enjoy!
Chicken in Sanfaina Sauce
1 tbsp olive oil
4 chicken thighs
1 onion, chopped
1 clove of garlic, chopped
1 green pepper, sliced
1 yellow pepper, sliced
120g bacon pieces
1 tinned chopped tomatoes
100ml red wine
100ml water (or stock if you have)
1 medium bay leaf
1 tbsp chopped thyme
salt and pepper to taste
Heat the oil in a casserole dish, brown the chicken and then remove. Add the onion and garlic into the dish and fry for 1 minute. Then add the peppers and cook for a further 5 minutes.
Stir in the bacon, tomatoes, wine, water and herbs and bring to a boil. Then simmer gently. Add the chicken pieces back into the dish and make sure they are covered by the juices. Put the lid on the casserole dish and cook gently for 45 minutes.
Season well and serve with fluffly rice or couscous. Or, if you prefer, some lovely bread to mop up the sauce.
Carry on the Spanish theme by accompanying your dinner with a nice glass of rioja. Or if it's really hot out, a sangria.
Try also these recipes for sauces: