Chicken stew with wild mushrooms

Ingredients

• 1 home-raised chicken
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 tablespoon paprika paste
• 5 garlic cloves
• 150 ml white wine
• 400 g wild mushrooms
• 1000 ml water for blanching the mushrooms
• 1 large onion (200 g)
• 2 tablespoons olive oil
• 2 tablespoons vegetable paste
• 2 tablespoons tomato paste
• 750 ml hot water
• 1 chili pepper

Preparation

1. Cut the chicken into pieces and pat dry with paper towels. Toss with 1/2 teaspoon salt, 1/4 teaspoon pepper, the paprika paste, 1 crushed garlic clove and the white wine. Cover and refrigerate for 8 hours; I leave it overnight. 2. Clean the mushrooms and rinse them well. Put them in 1000 ml boiling water for 5 minutes, then drain. 3. Finely chop the onion and sauté it in the olive oil for 8 minutes, until translucent. Add the vegetable paste (the one in the sauces category) and 2 crushed garlic cloves, then cook for another 2 minutes. 4. Add the chicken pieces to the pot and brown them for 10 minutes, turning them on all sides. Pour in the marinade, add the tomato paste and 750 ml hot water. Season with the remaining salt and pepper. 5. Cover the pot and simmer over low heat for 75 minutes, until the meat starts to become tender. 6. Add the mushrooms and cook everything for another 15 minutes, covered, until the meat is tender. Crush the last 2 garlic cloves over the top and add the chili pepper.