Saturday 19 September 2015
When I’m preparing a meal like tapas with lots of dishes, I like it when I get to a point where, no matter what transpires, there is a meal for my guests. I may make additional courses but these are ‘nice-to-haves’ and merely add to the range of food available.
To achieve this reasonably early in the preparation, I like to make something like this Basque chicken pie, or as here, without the pastry crust, Basque chicken stew. It looks enticing, smells amazing, and has really strong, earthy flavours, but s also substantial enough to form the basis of a meal.
It also has the added pluses of being pretty easy to make and reasonably inexpensive to source.
When I do add the crust, if I’m honest I usually use a ready-rolled pastry sheet which works fine.
This can be served with the incredibly versatile potato dish below, which is also one of my Tapas staples.
