Name: Basque Chicken
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 1 chicken, about 3 lbs (1.4 kg), cut into 8 pieces; 3 tablespoons (45 ml) olive oil; 1 yellow bell pepper, cut into 1/2-inch (1-cm) strips; 1 red bell pepper, cut into 1/2-inch (1-cm) strips; 1 onion, cut into thin wedges; 1/4 lb (115 g) Bayonne ham, about 1/4-inch (1/2-cm) thick, cut into strips; 2 cloves garlic, finely chopped; 3 sprigs fresh thyme; 1 teaspoon (5 ml) dried Espelette pepper; 1 can 28 ounces (796 ml) plum tomatoes, crushed with your hands or diced; 1 tablespoon (15 ml) parsley, chopped; Salt and pepper

Preparation

- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- In a large ovenproof skillet, brown the chicken in the oil. Season with salt and pepper. Set aside on a plate.
- In the same skillet, sauté the peppers, onion, Bayonne ham, garlic and thyme over high heat, about 5 minutes. Add oil, if needed. Add the Espelette pepper and cook for about 1 minute. Add the tomatoes and reduce for 4 to 5 minutes or until it thickens. Place the chicken pieces, skin side up, in the sauce.
- Bake for about 45 minutes or until the chicken is cooked throughout. Remove the thyme sprigs. Adjust the seasoning. Sprinkle with parsley.
- Serve with plain or saffron rice.

Basque Chicken

Categories

Ingredients

Preparation

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