Wedding Stew

Directions

1. 1
   Season the chicken with salt and pepper.
2. 2
   Heat the lard in a large Dutch oven over medium-high heat; brown the chicken pieces until golden, about 3 minutes on each side.
3. 3
   Remove from the pan and set aside.
4. 4
   In the same fat fry the bread slices over medium-high heat until golden on both sides.
5. 5
   Drain on paper towels.
6. 6
   Pour off and discard all but about 3 tablespoons of fat from the pan; set the pan aside.
7. 7
   Place the peeled tomatoes in a blender with the onion, garlic, and bread; process to a smooth puree (about 2 minutes on high).
8. 8
   Return the Dutch oven to the stove and heat over medium-high heat until the fat ripples.
9. 9
   Add the tomato mixture and cook, covered, over medium-high heat, stirring frequently, for 10 minutes.
10. 10
    Stir in the chicken stock, olives, capers, raisins, pickled chiles, and parsley.
11. 11
    Bring the sauce to a boil and add the chicken pieces.
12. 12
    Reduce the heat to medium and cook, covered, until the chicken is tender, about 20 minutes.