Basque Chicken Ingredients
-about 4 lbs. bone-in* Chicken (2 large breast halves cut in half, 4 thighs, 4 drumsticks)
-2-3 large red, or orange, bell peppers, seeded, stemmed and thinly sliced
-1 large onion sliced thinly
-4 large very ripe tomatoes cored and chopped with juice
-1 cup of white wine
-2 thyme sprigs
-1 ½ teaspoon sweet pimenton, smoked spanish red pepper
-salt and pepper
**3 cups cooked rice
1. Salt and pepper the chicken. Put a large frying pan (or Dutch oven) on medium high heat. When hot add 2 tablespoons of olive oil and brown the chicken on both sides … do not cook through. Remove the chicken to a platter. You may have to do this in 2 batches to get a nice brown color on the chicken.
2. Cook the peppers on medium heat for about 2 minutes, then add the onions and allow the onions to get golden brown, about 10 minutes… do not burn.
Sprinkle the vegetables with the Pimenton and add the thyme. Pour in the wine and scrape up all the carmelized bits on the bottom of the pan. Add the tomatoes and simmer for 5 minutes, pressing the tomatoes to release their juices.
3. Put the chicken and all the accumulated juices back in the pan working to get it all wiggled in and covered with some sauce. Bring to a simmer then cover and cook on low for about 20 minutes. Let sit for and addition 10 minutes or so. **now’s a perfect time to make the rice!
4. Check for salt, pepper and Pimenton and serve over rice. A green salad or sautéed green beans would go with nicely.
Portion leftovers for your brown bag!
*If you use boneless, cut the cooking time by 10 minutes. The flavor is always better with bones!