Poulet Basquaise (Basque Style Chicken) - cooking recipe

Ingredients
    2 lbs chicken pieces
    2 tablespoons flour, seasoned with salt and pepper
    3 tablespoons olive oil
    1 onion, sliced
    1 red bell pepper, cored seeded sliced
    1 green bell pepper, cored seeded sliced
    2 garlic cloves, minced
    1 teaspoon paprika
    1 teaspoon smoked paprika
    3 1/2 ounces prosciutto, torn into pieces
    1/3 cup marsala wine
    2/3 cup white wine
    1/2 cup water
    1 (14 ounce) can diced tomatoes
    1 teaspoon dried thyme
    1/2 cup nicoise olive
    salt & freshly ground black pepper, to taste
    2 (1 lb) packages ready-made polenta
    3 tablespoons olive oil
    1 garlic clove, minced
    1 teaspoon fresh parsley, chopped
Preparation
    Dust the chicken pieces in the seasoned flour. Heat the oil in a large dutch oven over medium-high heat and fry the chicken pieces until golden brown. Remove and set aside.
    Reduce the heat, add the onions, peppers, and cook, stirring frequently, for 4-5 minutes, until softened and golden. Stir in the garlic, paprikas and prosciutto and fry for another 2-3 minutes.
    Return the chicken to the pan, pour in the wines, water, and the tomatoes. Stir in the thyme and the olives and season to taste.
    Bring to a boil, then reduce heat to a simmer, cover the pan and cook for 35-40 minutes, until the chicken is cooked and the sauce is rich and thick.
    While chicken is simmering, cut the ready-made polenta into 1 inch slices. In a frying pan, heat olive oil then fry garlic for 3-5 minutes. Remove garlic from oil and discard. Fry the slices and when golden and crisp, garnish with fresh parsley. Serve along with chicken.

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