Chop the chicken, 6 pieces from each breast and 6 pieces from each thigh (free range chickens have best consistency). Season with freshly ground pepper.
Slice the red pepper into medium sized squares (remove pepper skins if desired). Scald and peel the tomatoes and remove the seeds, cut into pieces with knife (not blender). Clean and slice onions into squares (not very large).
Clean and de-seed green pepper and cut into medium
sized squares (not used in traditional recipe).
Peel garlic, leave 3 whole for frying and finely dice the remainder. Cut the cured ham into squares, reserving two or three pieces to crisp for garnishing.
In a frying pan, slowly fry the whole garlic cloves until golden. Remove and save for garnishing. Fry the cut pieces of chicken until golden brown. Remove to appropriately sized casserole dish. Fry the diced garlic.
Add and lightly fry the cut ham
squares and the onion along with a bay leaf. Allow it to stew for 5 minutes, add the peppers and allow it to cook for a further 5 minutes.
Add small amount of paprika (optional) and the cut chopped tomato. In the casserole dish add the white wine to the chicken and allow wine to reduce.
Add tomato and pepper sauce from the other frying pan and cook slowly until tender and the tomato and pepper sauce is almost dry. Adjust the salt.
To assembly place 3 or 4 pieces of chicken on a plate encircled with chilindron (pepper/tomato stew). Blend in a mixer a small amount of the stew for decorating snowcaps. Crisp the chicken neck skin, as well as the slices of cured ham. Lightly toast the slices of bread. Remove and chop the chicken comb cooked along with the chicken and divide onto each plate. Finally garnish with a sprig of parsley, thyme, or rosemary, as you like.
Domingo Mancho Mairal
Domingo Mancho is nearing the end of his career in the hospitality sector in Aragón where he is highly respected. He is the President of the Asociación de Cocineros de Aragón and head chef of the restaurant in the Hotel Don Yo since 1982. Domingo has been a direct witness of the evolution in the Aragonese cuisine. He was an atypical person for his generation. He entered the Escuela de Hostelería de la Casa de Campo in Madrid after he had observed with envy the boys of the Escuela de Hostelería of Toulouse in France when they came to do their practical studies in the hotel in Andorra La Vella where he was working.
The recipe of grandma’s country chicken in “chilindrón” stew as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.