Saturday, December 17, 2016
Spanish Style Chorizo-Potato Stew with Dove
Spanish Chorizo sliced half inch thick
Green Chili, deseeded and cubed
Flat Leaf Parsely, chopped
Debone the breast of dove. In hot stock pan brown dove in olive oil (don't cook through) and set aside for later. Lower heat and add chopped onion until translucent then add chorizo. Once sausage is browned add garlic, chili, bay leaf and thyme after one minute add potatoes, lentils and paprika. Add stock, cover and simmer until potato and lentils have soften. Add chard until wilted and place dove into the stew to finish cooking. Taste and season accordingly. Ladle stew in a bowl placing the doves atop, sprinkle flat leaf parsley and serve with crusty bread.