Name: Chilindron, a Spanish Stew
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6
Ingredients: 3 pounds chicken, (pheasant, lamb, venison or rabbit, in serving pieces); 2 large onions, (sliced root to tip); 10 cloves chopped garlic; 2 tablespoons sweet paprika; 1 tablespoon hot paprika; 1 jar (15 ounces or so), or 5 roasted red sweet peppers, (chopped); 1 cup crushed tomatoes; 2 cups red or white wine; Stock if needed ((whatever goes with your choice of meat)); 1/2 cup diced cured meat: Bacon, (pancetta, ham, etc.); 1 tablespoon chopped fresh rosemary; 4 bay leaves; 1/2 cup chopped fresh parsley; 1/4 cup olive oil; Salt and pepper; Large handful of dried mushrooms ((optional))