Pollo Vascongado (Basque Chicken ) |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Helma Ritter had a restaurant called the Soupkettle in Nashville, Tennessee during the 1980s. She shared recipes on local television during that time. Here is one from the Basque region of Spain that she shared. Ingredients:
3 lbs chicken pieces |
salt, to taste |
pepper, to taste |
1/2 cup olive oil (spamish for authenticity) |
1 cup onion, chopped |
2 garlic cloves, mashed |
3 tablespoons flour |
1 cup ham or 1 cup bacon, chopped |
1 tablespoon paprika |
1 cup white wine |
1/2 lb medium shrimp |
fresh parsley sprig, to garnish |
Directions:
1. Sprinkle chicken pieces with salt and pepper.
2. In a large skillet, fry chicken in olive oil until golden on all sides.
3. Reserving the oil in the skillet, remove the chicken pieces and place them in a large dutch oven with a cover; set aside.
4. Saute onion and garlic in the same oil that the chicken was cooked inches.
5. When onion becomes opaque, stir in the flour and cook an additional 2-3 minutes.
6. Add the ham or bacon, paprika and wine; bring to a boil.
7. Pour the wine mixture over the chicken; set the pot on the stove and bring it to a boil.
8. Cover the pot, reduce the heat and simmer 30 minutes.
9. Clean the shrimp and place it on top of the chicken; cover and continue to simmer for 10 minutes or until the shrimp are pink.
10. Garnish with parsley sprigs.
11. Helma suggests serving this with rice and a green salad.
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