CHICKEN WITH SOBRASADA
A Majestic Fusion
Since my serendipitous discovery of sobrasada a few years ago, it has become an integral part of my culinary repertoire. As I reminisce about the first ending lockdown in France, where I unearthed this gastronomic treasure alongside my family, sobrasada has become synonymous with freedom and the joy of culinary exploration…
Since then, I cannot stop cooking with it and today I have paired this delicious ingredient with chicken and olives…
Historical Significance
Sobrasada, with its roots embedded in the idyllic island of Majorca, carries with it a rich history dating back centuries. Traditionally, this unique sausage is made from ground pork, paprika, and various spices, which are then stuffed into natural casings and cured. The distinctive brick-red colour and the aroma of paprika emanating from the sobrasada make it a truly remarkable delicacy.
A Wine Region Steeped in History
For the chicken with sobrasada, I recommend the exquisite Coteaux de Peyrac, a red wine hailing from my magnificent Languedoc-Roussillon region.
One standout gem from the Coteaux de Peyriac is an unblemished blend of Cabernet and Merlot, an elixir that exudes a profound allure. This elixir, textured by the caress of soft tannins, unveils notes of cassis, black licorice, and plums, interwoven with delicate herbal undertones. Adorned in an intense, regal robe of vibrant purple.
Within this captivating blend, the essence of intense marmalade dances gracefully, its aromatic tendrils caressing the senses.
A Journey Through Time
The winemaking heritage of the Languedoc-Roussillon stretches back to the mists of antiquity, with its roots dating as far back as the 5th century BC. It was during this epoch that the Greeks, enlightened purveyors of viticulture, imparted their wisdom and vine-growing techniques to the local inhabitants. Thus, the seeds of viticultural mastery were sown, giving rise to the remarkable vinicultural practices that continue to flourish in this storied land.
Sublime Expressions of Terroir
My beautiful Languedoc-Roussillon region, of which Coteaux de Peyriac is a distinctive sub-appellation, boasts a vast expanse of viticultural magnificence. It is a land where the personalities of Carignan, Cinsault, Grenache, and Syrah varietals intertwine. Each vineyard, nurtured by the Mediterranean sun and kissed by the gentle breezes of the land, breathes life into the grapes, giving birth to wines that embody the spirit of this enchanting region you must absolutely visit one day…
The Seductive Charm of Sobrasada
You may have been enchanted by the special taste of the Majorcan gem, why not enjoy these recipes :
Prunes with sobrasada or in a very yummy version with cod !
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
CHICKEN WITH SOBRASADA
Ingredients
- 4 chicken breasts diced
- 400 g tinned chopped tomatoes
- 200 g sobrasada crumbled
- 12 green olives pitted
- 1 onion minced
- olive oil
Instructions
- Sizzle the onion in a large pan with a little bit of olive oil for a few minutes.
- Add the chicken and cook for a further 5 minutes.
- Add all the ingredients listed above.
- Cover and leave it to simmer for 15 minutes under a low heat.
- Serve with fresh tagliatelle for example.
Notes
