Copia is bringing the wines and foods of Spain and Portugal to Napa this month.

Coming up March 24 is a Paella Party lunch with Chef Andy Booth, of Mill Valley’s Spanish Table, and on March 31 Joyce Goldstein teaches a cooking class, “Savoring Spain and Portugal.”

The new Taste of Copia brunch March 23 and the always popular Taste of Copia lunches on Fridays have a Spanish accent as well. For the Friday lunches, the “Escape to España” menu includes a San Martin Salad of Watercress, Endive and Escarole with Shaved Manchego Cheese, Pollo Andalusia, a chicken stew with tomatoes, olives and oranges, and for dessert a Musician’s  Tarte made of dried  fruit, nuts and caramel.

Noting that “prices are amazing” for many of the great wines Spain is producing these days, Peter Marks, Copia’s director of food and wine, introduced the wines he’d paired with the menu:  “a perfect salad wine,” a Villa Narcias (2005) from the verdejo grape at Javier Sanz winery ($15.95); a Rioja reserva1999 Bodegas Fuenmayor “Nocedal” ($29.95) and with dessert, a 2005 muscat “Casta Diva” from Bodegas Gutierrex de la Vega ($28.95). The wines are available at the Cornucopia shop.

The menu was a hit, particularly the chicken dish, which is fairly easy to cook at home.

Pollo Andalusia

Adapted from “The New Spanish Table” by Anya von Bremzen

Ingredients

4 boneless skinless chicken thighs and 2 boneless skinless chicken breasts, about 2 1/2 pounds total, cut into 1-inch chicken cubes

Kosher salt

Freshly ground black pepper

2 Tbsp. extra virgin olive oil

1 large white onion, quartered and thinly sliced

2 large garlic cloves, minced

1 tsp. dried oregano

1/4 tsp. ground cumin

1/4 cup medium-dry sherry

1/2 cup strained fresh bitter orange  juice *

1/4 cup strained fresh orange  juice

1 Tbsp. minced orange zest

2 ripe plum tomatoes, peeled, seeded and chopped

3/4 cup pitted green olives, such as picholine or Nafplion

3 Tbsp. minced fresh flat-leaf parsley

2 medium-size tart juice oranges

2 Tbsp. slivered fresh mint

Directions

In a large bowl combine the chicken with a generous sprinkling of salt and pepper and let stand for 10 minutes.

Heat 1 tablespoon olive oil in a heavy, shallow flameproof casserole or sauté pan over medium heat. Add the chicken in a single layer and sauté until browned, 6 to 8 minutes. Transfer the browned chicken to a bowl.

Add the remaining 1 tablespoon olive oil to the casserole and reduce the heat to medium low. Cook the onion and oregano, stirring occasionally until the onion is limp but not browned,  5 to 7 minutes. Add the garlic and cumin and stir for 30 seconds. Add the sherry, increase the heat to high and cook until the sherry is slightly reduced, about 1 minute. Add the bitter and regular orange juices and bring to a simmer. Return the chicken to the casserole, cover, reduce the heat to low and simmer for 15 minutes.

Add the orange zest, tomatoes and parsley to the casserole. Continue to cook over low heat, turning the chicken once or twice, until very tender, about  25 minutes.

Meanwhile peel the oranges with a small, sharp knife, removing all the white pith. Cut between the membranes to release the orange sections. Carefully stir the orange sections into the stew and cook until thoroughly heated, about 5 minutes.

Transfer the chicken to a serving bowl, spoon the juices over it, sprinkle the mint on top and serve. Serves 4.

* Bitter oranges, also known as Seville or sour oranges, have a thick, slightly bumpy skin and can be found at many Hispanic grocery stores. If you can’t find them, use 1/2 cup fresh lemon juice instead.