Basque Style Chicken (signature)

From Chef Erika G. Cenci's second "A Touch of Europe Cookbook - Bringing Fresh to the Table Naturally".

2 tablespoons extra virgin olive oil, or
1 tablespoon of goose fat
1 whole chicken (2-3 pounds), cut up into eight pieces
4 red bell peppers
2 large onions, thinly sliced
4 cloves garlic, crushed
3 large vine ripened beef steak tomatoes, peeled, seeded and chopped
1/4 cup of dry white wine
2 tablespoons fresh parsley, chopped
Sea salt
Pepper, freshly ground
1 cup sliced chorizo (sausage), if desired

Heat oil or goose fat in a large deep skillet over medium heat. Add chicken pieces skinside down, sprinkle chicken pieces with salt and pepper and fry until they are light golden brown all over, turning once, about 15 minutes. Remove chicken pieces and drain on paper towels. Meanwhile make sauce.

Spoon-off excess oil or goose fat leaving 1-tablespoonful in the pan. Add peppers, onions and garlic, sautee 2-minutes. Add tomatoes and simmer for 6-minutes. Add wine, cover and simmer for 10-15 minutes. Add chicken, cover and simmer on medium-low heat for 15 more minutes, or until chicken is fully cooked by piercing it with a fork. Transfer chicken to a large warmed platter, cover with foil to keep warm. Add sausage to pan sauce, if desired and simmer 5 more minutes. Adjust seasoning, stir in parsley, spoon sauce over chicken and serve with rice and a hearty Spanish red wine.

Recipe Summary:
Yield: Serves: 4
Prep Time: about 20 minutes
Cook Time: 45 - 55 minutes

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Recipe Provided By:

Yakima, WA

Yakima Bed and Breakfast Inns