Andorra is a one of the smallest countries on the European continent ranking in at number 6. The surface of the country is only 181 miles. I think we drive that in a week back and forth to work? Or at least close to it.
It borders Spain and France. Wow. What a culinary wedge to be in!! Seriously.
The Pyrenees mountains goes right through the country and the capital. The capital, Andorra de Vella, is the highest elevated capital in Europe.
This small country can be dated back to the Neolithic times. Historians believe it was initially inhabited by the Basques from Spain. Then it was part of the Roman Empire. When Rome fell, it was a gateway for barbarian tribes to travel from Gaul to Iberia. There is a bridge still standing from the Medievil times; Bridge of la Margineda.
Charlemagne sent Luis the Pious to kick the Moors out of Andorra and in the process sent along the "Carta de Fundacio d'Andorra" or the charter that essentially establishes the country as independent. But many believe this is a forged document from the 12th century as no one has really every seen it.
This small, strategic country has swapped ownership a few times in it's life, but remains a Principality since 1278. The Bishop of Urgell and Count of Foix (now President of France) entered into a dispute in the 11th century. This was resolved by the mediation of Aragon and the singing of the first paréage which allowed for shared sovereignty of Andorra.
Okay. History lesson over.
On to the food:
Bordering France and Spain, AND being a mountain region, most call it Catalan style cuisine. There are a handful of traditional dishes that I have found while surfing. There's not a whole lot written about this place on the internet, food wise. Here is what I have found:
Las carnes a la piedra – Meats cooked on hot stones or over coals
Tablas de embutidos – An assortment of cured meats (served cold), like chorizo, dry-cured pork sausages: salchichon, donja, bringuera, bull, llonganissa and botifarres, both black and white that come served on a wooden board.
Arroz con setas - Rice with mushrooms
Barrejada, or Escudella - Peasants’ stew, made with different meats, sausages, chickpeas, vegetables and pasta
Civet de porc fer – Wild boar stew
Tupi – Cheese fermented in an earthenware pot with garlic and brandy.
Calçots - Big spring onions that are cooked on an open wood fire and served with a kind of romesco sauce.
Torreznos de miel- Bread dipped in egg, fried and served with honey.
Crema de Catalan - A kind of custard served with a hard caramelized sugar topping.
Trinxat, which is made of bacon, cabbage and potatoes
Cunillo, which is rabbit stewed in tomato sauce
Xai, which is the Andorran name for roasted lamb
Coques, which are flavored flat cakes
Truites de carreroles, which are omelets made with mushrooms
They are also known for making their own beer and wine. Something about the elevation makes for a different flavor, from what I gather.
In any event, I modeled this recipe Cunillo. No. I don't do rabbit. It's too gamey for me. So, I chose chicken thighs. And I chose to make this in the slow cooker. It's a stew type like cacciatore, but with very different flavors!
Place the chicken and vinegar in a bowl and turn to coat. Marinate for 20 to 30 minutes.
Place the onions in a slow cooker insert coated with cooking spray.
Arrange chicken thighs over onions. Sprinkle oregano, thyme, and bay leaves over chicken. Salt and pepper to taste.
Pour the wine over the chicken, then add the crushed tomatoes.
Cook on low 8 to 10 hours or until chicken is tender and falls off the bone.
Serve with hot cooked egg noodles.
Enjoy!
Yield: 8
Ingredients
Andorran Chicken Cunillo
Recipe by A Kitchen HoorIngredients
- 1/4 cup tarragon vinegar
- 2 pounds chicken thighs, skinless
- 1cup onions, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 4 small bay leaves
- 1 cup dry white wine
- 28 ounces crushed tomatoes
- 16 ounces egg noodles
- Place the chicken and vinegar in a bowl and turn to coat. Marinate for 20 to 30 minutes.
- Place the onions in a slow cooker insert coated with cooking spray.
- Arrange chicken thighs over onions.
- Sprinkle oregano, thyme, and bay leaves over chicken. Salt and pepper to taste.
- Pour the wine over the chicken, then add the crushed tomatoes.
- Cook on low 8 to 10 hours or until chicken is tender and falls off the bone.
- Serve with hot cooked egg noodles.
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