Ingredients For 4 persons: 1 chicken 300 g of porcini mushrooms 1 glass of age fortified wine 4 cloves of garlic 1 onion 1 leek 2 tomatoes 200 g of cooked ham (in one piece) saffron strands 1 teaspoon of La Vera paprika 4 langoustines poultry broth 100 g of almonds and hazelnuts extra virgin olive oil Salt black pepper Equipment needed: casserole dish, knife, mortar Preparation time: 1 hour, approx. Difficulty level: medium About the wine We are used to enjoying wine as an accompaniment, but it can also be used as an ingredient in recipes to enhance the gastronomic experience. This drink enhances the personality of dishes and is the secret of many gastronomic creations. In our recipe, the age fortified wine plays an essential role. Steps to follow In a saucepan, sauté the langoustines and set them aside. Add a little oil and sauté the mushrooms, cleaned and cut into halves or quarters. Set aside. In the same pan, fry the chicken, cleaned and chopped, with the liver. Once cooked, soak it in half of the age fortified wine and set it aside. Peel the onion and two cloves of garlic, and wash the leek. Chop finely and sauté adding a little more olive oil; season with salt and pepper. When everything is well fried, add the paprika, stir and add the grated tomato. Continue to sauté until the tomato is well reduced, stirring occasionally. Soak in the remaining age fortified wine, stir and add the poultry stock. When it starts to boil, add the chicken again, along with the juices. Blend the liver with a little stock and add it. Cook it for 40 minutes. Finely chop the nuts, two cloves of garlic and a few roasted saffron strands. Midway through cooking, add the finely chopped mixture to thicken the stew. Add the diced cooked ham and mushrooms at the end of cooking and, in the last few minutes, the langoustines Presentation of the dish and recommended garnishes You can serve the stew in an earthenware casserole dish to maintain the warmth and traditional food atmosphere. Place the langoustines on top for an elegant and festive touch. Optionally, you can also add some chopped parsley. We recommend accompanying the dish with slices of rustic bread and pairing it with a red wine from the Montsant DO. Other related recipes that you can make Chicken with cherries Pears with white wine and pomegranate