Last night I made a recipe out of the book Estofados y Guisos ( ISBN 84-8076-602-6) warning: its written in spanish!

The recipe I chose was for chicken with chickpeas. It is sort of a stew.

The recipe was for 8 portions, and I was only making two, so I cut it down a bit. Basically you saute the chicken, seasoned with salt and pepper, in a little butter ( i used olive oil) until browned, remove the chicken and add onion, garlic, carrot and celery and saute till soft. Put the chicken back in and add chicken stock, lime juice and marsala wine, I didn't have that so I just added white wine. Cook that on low heat for 45 minutes to 1 hour. At that point remove the chicken. Add the remaining sauce into a food processor and add a little bread crumbs to thicken. Pulse until pureed. Put the chicken and sauce back into the pot. Add garbanzo beans from a can that have been rinsed and the liquid discarded and sliced mushrooms. Cook for another 10 to 15 minutes. Garnish with parsley.

This was very good. The sauce seemed creamy without adding any cream.