Catalan Chicken Stew with Almond Picada Sauce

Ingredients:

Stew:

• 3-4 cups boiled chicken breasts, sliced ​​along the grain (see recipe below)
• 4 cups chicken broth
• 1 can (900 g) peeled tomatoes, canned whole
• 1 cup coarsely chopped green olives
• 3 tablespoons extra virgin olive oil
• 2 - 3 tablespoons chopped fresh thyme
• 2 heaping tablespoons of paprika
• 2-3 stalks of celery, peeled and chopped, with leaves on top
• 2 bay leaves
• 2 medium-sized carrots, chopped
• 2 medium-sized onions, chopped
• 1 chopped red bell pepper
• 1 finely chopped red chili pepper
• A pinch of saffron stigmas
• Salt and ground black pepper
• Bread for serving

Boiled chicken breasts:

• 4 whole chicken breasts (white meat only) with bones and skin or 3 whole chickens at 4 pounds (1.8 kg) (white and dark meat)
• 1 tbsp. black peppercorns
• 8 crushed garlic cloves
• 4 large bay leaves
• 4 coarsely chopped carrots
• 4 coarsely chopped celery stalks
• 2 lemons, sliced
• 2 onions, cut into quarters
• A bunch of fresh parsley, rosemary, and thyme, tied with kitchen string

Picada:

• 1/4 cup blanched almonds
• 2 tablespoons extra virgin olive oil
• 2 slices (1 cm thick) of loaf or baguette (use the remaining bread for serving)
• 1/3 cup fresh parsley leaves
• 1 tbsp fresh lemon juice
• 2 cloves of garlic, grated or finely chopped

Preparation:

1. For the picada: Toast the nuts in a small frying pan and transfer them to a plate. Add olive oil to the pan and toast the bread pieces in it until golden brown.
   
   Slice the bread and place it in a food processor with parsley, lemon juice, garlic, toasted almonds, and a little water. Pulse until the mixture reaches a pesto-like consistency. Refrigerate until serving.
2. For the stew: Heat olive oil in a Dutch oven over medium-high heat. Add thyme, paprika, celery, bay leaves, carrots, onion, bell pepper, chili pepper, and saffron, season with salt and pepper.
   
   Sauté the vegetables until soft, 7-8 minutes. Add the tomatoes and mash them. Pour in the broth and simmer for 30 minutes. Add the chicken. Add the picada and olives, remove from heat, and let stand for 5 minutes.
   
   Ladle the stew into shallow bowls and serve with warm bread to sop up the sauce.
   
   Culinary advice: The ragù and picada sauce can be refrigerated in separate containers to serve as a base for this dish. Reheat the ragù over medium heat, adding the sauce and olives.
3. Boiled chicken breasts: Place the chicken in a very large saucepan or, if necessary, divide it between 2 saucepans. Add the black peppercorns, garlic, bay leaves, carrots, celery, lemons, onion, a bunch of herbs, and salt.
   
   Pour in enough water to completely cover the chicken. Bring the water to a boil, then reduce the heat to low and simmer for 1.5 hours. Remove the chicken from the broth and let it cool. Strain the broth. (You should have 5-6 liters of broth.) Remove the skin and bones from the chicken, shredding the meat with your hands or two forks.