MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Basque Braised Chicken w/Peppers (Chicken Basquaise)
Categories: Poultry, Chilies, Vegetables, Herbs
Yield: 7 servings

3 tb Extra-virgin olive oil
4 sm Fresh chorizo sausages
4 Skin-on, boned chicken
- breasts; ( 8 oz. ea),
- halved crosswise
Salt & fresh ground pepper
6 Sprigs thyme
2 lg Garlic cloves; lightly
- crushed
1 Bay leaf
1 md Yellow onion; halved, thin
- sliced
1 Shallot; halved lengthwise,
- thin sliced
1 md Tomato; fine chopped
2 tb Tomato paste
1 c Chicken stock
1 1/2 c Dry white wine
10 Jarred piquillo peppers;
- drained, halved lengthwise
12 sm Boiled new potatoes
1/4 c Green apple; fine diced,
- garnish
2 tb Fine chopped Italian parsley
- garnish
2 ts Piment drCOEspelette or
- paprika

Set the oven @ 450-|F/232-|C.

Meanwhile, in a large Dutch oven or high-sided cast-iron
skillet, warm 1 tablespoon oil over medium heat. Add the
sausages and cook, turning occasionally, until browned,
about 8 minutes. Transfer the sausages to a large plate,
cut into 3-inch pieces, and set aside. Add the remaining
oil to the pot and raise the heat to high. Season the
chicken all over with salt and pepper, then add skin
side down to the pan. Tuck the thyme sprigs, garlic, and
bay leaf between the pieces. Cook until the skin is
browned, 5-7 minutes. Transfer the chicken, thyme,
garlic, and bay leaf to the plate with the sausages.

In the same pot over medium-high heat, add the onion and
shallot and cook, stirring occasionally, until lightly
browned, about 5 minutes. Stir in the tomato and cook
until the liquid evaporates, about 3 minutes. Add the
tomato paste and cook, stirring, for 1 minute. Stir in
1/2 cup stock and 1/2 teaspoon salt, scraping up the
browned bits from the bottom of the pan. Cook until the
liquid has mostly evaporated, 5-8 minutes. Return the
thyme, garlic, bay leaf, sausages, and chicken (skin
side up) to the pot. Transfer to the oven and roast
until the chicken is cooked through, about 10 minutes.
Transfer the chicken and sausages to a platter.

Set the pot back on the stove over medium-high heat. Add
the wine, piquillo peppers, and remaining 1 cup stock
and bring to a simmer; cook, stirring occasionally,
until the liquid is reduced by half, about 10 minutes.
Remove from the heat. Return the chicken and sausages to
the pot along with the potatoes. Serve directly from the
pot or on a platter, sprinkled with the apple, parsley,
and piment drCOEspelette.

Yield: serves 6 - 8

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

MMMMM

... "Eternal nothingness is fine if you happen to be dressed for it"Woody Allen --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)