Chicken in spicy sauce

Ingredients:

• 1 chicken in pieces
• 1/2 cup vinegar
• 3 whole peppers
• 100 g of ancho chiles
• 100 g of guajillo chilies
• 1 cup of white wine
• 4 peeled garlic cloves
• 1 bay leaf
• 150g onion
• 2 cloves
• 1/4 cup of water
• Salt to taste

Preparation:

1. We begin to prepare the chicken that we will first inject with the white wine in a uniform way.

2. Blend the garlic cloves with the onion, water, vinegar and a little salt, and this mixture will be the marinade that we will use to spread the chicken that, already spread, we will leave resting for a minimum of 4 hours, the longer better.

3. Next, we are going to devein the guajillo chiles and the ancho chiles, bring them to a boil and when they are soft, drain the water and blend them together with the cloves, pepper and bay leaf, since the chicken spent time in the marinade , we spread it with this new mixture, taking care to place it on all sides so that the flavor remains the same in any piece, since the chicken is well spread, we are going to bake it in a preheated oven at 250°C for 45 minutes.

4. After this time we check the chicken, we bathe it with the marinade that has been left over and we bake it again for 15 to 30 min or depending on the lack of cooking.

Steps:

1.The first thing is to cut the chicken into eighths or the number of portions that you prefer. Season with salt and pepper to your liking.

2.Place in a large pot or skillet with olive oil, the chicken along with the garlic. Let it cook until golden brown. When it turns coloured, even though it is still raw inside, add the julienned onion and let it poach.

3.Pour the glass of wine and let it reduce. Once the wine has reduced, add a glass of water.

4. Lower the heat and cover to cook for 20 to 30 minutes over low heat. If you see that it dries up, do not hesitate to add water as many times as necessary. At this point, the aim is for the chicken to be cooked well and, in addition to becoming very tender, it is impregnated with all the flavor of the roast.

5. Season the mushrooms with the corresponding salt and sauté them in a pan with olive oil. Let them lose water and begin to brown. The look and smell will induce you when they are ready.

6.Add the mushrooms to the pot and let them cook together for two to five minutes. When the sauce has thickened, you can remove the pot from the heat.

7. Fry some diced potatoes and, once fried, add them to the casserole. If you like the potatoes to be soft, add them along with the mushrooms. If you prefer them with a fried potato texture, add them to the pot just before serving.