Basque Chicken
This traditional dish from the Pays Basque region of France is perfect for an early spring meal.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Basque Chicken
Prep Time15 Minutes
Servings4
Cook Time60 Minutes
Ingredients
1 tablespoon olive oil
3 pounds chicken legs and thighs
From above -(Total 3 pounds of chicken)
sea salt
freshly ground black pepper
1 large yellow onion, cut in 1/4-inch slices
1 medium green bell pepper, cut in 1/4-inch slices
1 medium red bell pepper, cut in 1/4-inch slices
1 medium yellow bell pepper, cut in 1/4-inch slices
10 cloves garlic, peeled, thinly sliced
1 can diced tomatoes (28 ounces)
1 teaspoon sweet paprika
1/2 teaspoon ground chiles ancho
1/2 teaspoon whole thyme
1 whole bay leaf
6 ounces Prosciutto, sliced 1/4-inch thick and cut into 1/4-inch wide by 2-inch long slices
Directions
- Heat olive oil in a large skillet over medium heat.
- Season chicken with sea salt and freshly ground pepper and brown in the skillet until golden, starting skin-side down, about five minutes each side.
- Brown chicken in batches, if necessary. Remove chicken from skillet to a plate and set aside.
- Remove all but 2 tablespoons of fat from the skillet; add onion, bell peppers and garlic and sauté over medium heat about 3 minutes.
- Add diced tomatoes in their juices, paprika, chiles ancho, thyme and bay leaf and return the reserved chicken, with any collected juices, to the skillet.
- Season with sea salt and freshly ground pepper, cover and let simmer over low heat for 50 minutes.
- Stir in the diced prosciutto and continue to cook uncovered until the chicken is done, about 10 minutes.
- Divide chicken among four shallow bowls. Using a slotted spoon, top the chicken with bell pepper strips and prosciutto and spoon remaining sauce around each serving of chicken. Serve immediately with crusty bread.
15 minutes
Prep Time
60 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
Bell & Evans Chicken Thighs, 1.7 Pound
$7.29 avg/ea$4.29/lb
Bell & Evans Chicken Drumsticks, 1.56 Pound
$6.69 avg/ea$4.29/lb
Alessi Sea Salt, 2.83 Ounce
$3.29$1.16/oz
L&B Cracked Black Pepper, 1.7 Ounce
$6.79$3.99/oz
Yellow Onions Bagged, 3 Pound
Huge Deal
$2.99 was $3.99$1.00/lb
Premium Green Bell Peppers, 0.5 Pound
$2.00 avg/ea$3.99/lb
Premium Red Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
Premium Yellow Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Hunt's Diced Tomatoes, 28 Ounce
$3.53$0.13/oz
L&B Sweet California Paprika, 2.1 Ounce
Deal
$5.29 was $5.99$2.52/oz
L&B Ancho Powder, 1.4 Ounce
$5.79$4.14/oz
L&B Fresh Thyme, 0.75 Ounce
$3.49$4.65/oz
L&B Bay Leaves, 0.1 Ounce
Deal
$5.79 was $6.49$57.90/oz
Bellentani Sliced Prosciutto, 3 Ounce
$7.49$2.50/oz
Directions
- Heat olive oil in a large skillet over medium heat.
- Season chicken with sea salt and freshly ground pepper and brown in the skillet until golden, starting skin-side down, about five minutes each side.
- Brown chicken in batches, if necessary. Remove chicken from skillet to a plate and set aside.
- Remove all but 2 tablespoons of fat from the skillet; add onion, bell peppers and garlic and sauté over medium heat about 3 minutes.
- Add diced tomatoes in their juices, paprika, chiles ancho, thyme and bay leaf and return the reserved chicken, with any collected juices, to the skillet.
- Season with sea salt and freshly ground pepper, cover and let simmer over low heat for 50 minutes.
- Stir in the diced prosciutto and continue to cook uncovered until the chicken is done, about 10 minutes.
- Divide chicken among four shallow bowls. Using a slotted spoon, top the chicken with bell pepper strips and prosciutto and spoon remaining sauce around each serving of chicken. Serve immediately with crusty bread.