Click on a category to see more recipes in this category
Ingredients
3 1/2 to 4 pound chicken, cut into 8 equal-size pieces
Salt
Freshly ground black pepper
2 Tablespoons flour
4 Teaspoons extra-virgin olive oil
1 Onion, finely chopped
3 Cloves garlic, thinly sliced
1 Red bell pepper, cored, seeded, & cut into strips or 1� dice
1 Green bell pepper, cored, seeded, & cut into strips or 1� dice
1 Yellow bell pepper, cored, seeded, & cut into strips or 1� dice
1 to 2 Ounces thinly sliced Prosciutto, Smithfield ham, or Canadian bacon, cut into matchstick slivers
1 Tablespoon paprika (preferably hot), or to taste
1/4 to 1/2 Teaspoon hot pepper flakes (optional--use them if using mild paprika)
1 Large ripe tomato, cut into 1/2� dice (about 1 cup)
1 Cup chicken stock
1/4 Cup chopped fresh flat-leaf parsley
Instructions
Remove the skin from the chicken and trim off any visible pieces of fat. Wash the chicken pieces and blot dry. Season the chicken with salt and pepper and lightly sprinkle with flour.
Heat 2 teaspoons olive oil in a large nonstick saut� pan. Brown the chicken in the oil over medium-high heat, turning the pieces with tongs, working in several batches as needed to avoid crowding the pan. Transfer the chicken to a platter lined with paper towels to drain. Pour off any remaining fat and rinse out and dry the pan.
Heat the remaining 2 teaspoons olive oil in the pan. Add the onion, garlic, bell peppers, and ham and cook over medium-high heat until the vegetables begin to brown, about 5 minutes. Stir in the paprika, hot pepper flakes, and tomato and cook for 2 minutes.
Stir in the chicken and stock. Gently simmer the stew loosely covered, until the chicken is cooked, 20 to 30 minutes. Uncover the pan the last 10 minutes to concentrate the sauce. Skim off any fat that may rise to the surface with a spoon. Correct the seasoning, adding salt or paprika to taste. The sauce should be highly seasoned. Stir in half the parsley and remove the pan from the heat. Sprinkle the chicken with the remaining parsley and serve at once. Serve Basque Chicken over rice, noodles, or spaetzle. When cutting up a whole chicken, I like to leave a 2-inch piece of breast meat attached to each wing. This makes the wing section a more generous portion.