2 slices batard for serving (1/) (reserve the rest of the loaf )
2 bay leaves
4 large bay leaves
1 tablespoon peppercorns whole black
0.3 cup blanched almonds and unsalted dry
4 skin-on chicken breasts dark whole bone-in white (for all meat) (for a mix of and meat)
4 servings bread for serving
32 ounce canned tomatoes whole peeled canned
2 medium carrots chopped
4 carrots coarsely chopped
2 stalks celery with leafy tops, peeled and chopped
4 stalks celery coarsely chopped
4 cups chicken stock see
2 tablespoons evoo
3 tablespoons evoo
0.3 cup flat-leaf parsley leaves fresh
2 tablespoons thyme leaves fresh chopped
1 fresno red finely chopped
2 cloves garlic grated finely chopped
8 cloves garlic smashed
4 servings kosher salt
4 servings kosher salt and pepper freshly ground
1 tablespoon juice of lemon fresh
2 lemons sliced
1 cup olives green spanish coarsely chopped
2 medium onions chopped
2 onions quartered
2 tablespoons paprika
4 servings herb bundle of parsley fresh with kitchen string
1 bell pepper red chopped
1 pinch saffron threads
Equipment
bowl
frying pan
ladle
pot
dutch oven
Directions
For the picada: Toast the nuts in a small skillet, then remove to a plate.
Heat the EVOO in a Dutch oven over medium-high heat.
Add the thyme, paprika, celery, bay leaves, carrots, onions, bell peppers, chile peppers and saffron and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes.
Add the tomatoes and mash.
Add the stock and simmer for 30 minutes. Stir in the chicken. Stir in the picada and olives, then remove from the heat and let stand for 5 minutes. Ladle the stew into shallow bowls and serve with warm bread for mopping. Cook's Note: The stew and the picada can be refrigerated in separate containers in the refrigerator for a make-ahead meal. Reheat the stew over medium heat, adding the picada and olives.
Put the chicken in a very large stockpot or divide between 2 pots if necessary.
Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt.
Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours.
Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.)
Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.
