Gala's Chicken Escalavida (Catalan)

GALA'S CHICKEN ESCALAVIDA (CATALAN)

Have your butcher cut a large chicken into pieces - wings, legs, thighs, and each breast half in half - save the liver for a fresh paté. In a large oven bakeable pan with a lid, brown chicken pieces lightly in medium olive oil until golden, then season with salt and cracked pepper to taste.

In the microwave, bring 2 cups of chicken stock to the boil, season with fine herbs (italian parsley, basil, oregano, dill) to burst the flavors and pour over the chicken pieces - move them around to pick up the frying crispies at the bottom of the pan.

Cover the chicken with half inch slices of onion and 2-4 sliced garlic cloves while the stock comes back up to a boil.

When it is boiling, remove from heat, cover and set into a hot oven 375º for 45 minutes. At 45 minutes add a cup or two of quartered mushrooms, let them continue to cook covered for 15 minutes, then add white beans and let simmer in the oven for about 5 minutes or until the beans are heated through. Serve in flat pasta bowls with fresh baguette for sopping up the juices.