Poulet Basquaise (Basque Style Chicken) |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This recipe is from a family friend who lived in France for several years. 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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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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