Recital Refreshments and Guisado de Pollo

After my piano students perform in a recital I always put on a dessert buffet for them to make up for the trauma--complete with a lace tablecloth and 100-year-old china. Yesterday's spread included German chocolate cake, cream cheese and blueberry tart, lemon bars, chocolate chip cookies, grapes, and various candies. Continuing with the Valentine theme we had pink lemonade to go with the coffee.

Tonight we are having an old favorite, Guisado de Pollo, which is a Mexican chicken stew. It's light but flavorful and simmers away with a minimum of fuss. I serve it with flour tortillas.

Guisado de Pollo

1 tablespoon olive oil
1 tablespoon butter
2 pounds chicken pieces (I like thighs)

In large casserole, heat olive oil and brown chicken pieces on all sides.

2 tomatoes, diced (canned or fresh)
2 onions, sliced
2 cloves garlic, chopped
1 slice (1 ounce) boiled ham, chopped (optional)
1 bay leaf
1/2 teaspoon thyme
1/4 teaspoon oregano
2 mild green chiles, cut in strips
1 tablespoons capers, drained
Approximately 1 1/2 cups dry white wine or vermouth
Salt and pepper to taste

Add remaining ingredients, using enough of the white wine to barely cover them. Simmer, covered, for 40 minutes or more until tender. (White meat will cook much faster than dark.) If the sauce is too soupy, remove chicken and boil the sauce to reduce before serving.