This is a recipe I usually do, but I believe I never wrote it before. I remember found it in a magazine that belonged to my mother, an old collection, it is something I keep as a relic since it has table decorations from the 60s and 70s. Whenever I see this magazine i laugh because I remember that my mother often did the same decoration. Over time I was adding other seasonings and, of course, the potatoes. The recipe serves 5 people, 6 people if they put other dishes like white rice and salad.
About the potatoes did you know that the earliest traces of potatoes date back 8,000 years and were found during excavations around the village of Chilca in southern Peru? Due to the Spanish invasion, the potato was introduced in the Iberian Peninsula around 1550 and from there by the rest of Europe. It became an important food only in 1750. However, in countries such as France, Italy and Russia there was enormous resistance to consuming potatoes. It was the French Antoine Parmentier, who survived for 3 years in a wartime prison and was fed on potatoes, which suggested to King Louis XVI to stimulate the cultivation of the tuber. And then the potato became popular, reaching Africa and Asia . The Incas consider the potato a gift from the gods and there is a series of legends about the potatoes among the Andean peoples.
1kg of chicken (thighs, legs, leg quarters or a mix of then)
200 g of bacon cut into slices 1 cm wide and 10 cm long
2 medium onions cut into strips, you can change 2 to 3 onions per echalotes
5 garlic cloves cut into strips
1/2 glass of wine
2 tablespoons of mustard
Salt, pepper, rosemary, ginger powder
500 g of potatoes cut into slices or pieces of 3 to 4 cm (may be skin-on potato wedges, provided they are well washed and cleaned )
500 ml of dark beer
1/2 cup of raisins
2 tablespoons of sugar