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Free-range chicken fricasée with almonds and pine nuts

A recurring simple dish with an intense flavour.


    • The first step will be slicing the chicken in fist-size portions and season them with garlic, parsley and salt previously crushed in a mortar.
    • Flour the chicken and brown it in the pan with a long dash of oil. Once browned, we will remove it to put it aside on a platter.
    • In that same oil, place the chopped onion and leek as well as the tomato.
    • When the onion becomes transparent, add the chicken, the crushed almond and the ground pine nut again.
    • Include the soup and the glass of white wine and let everything simmer with the chopped boiled eggs.


You can serve the chicken in the same pot and you can serve it with a bowl of rice.