Chicken basque style
Although this recipe originates in SW France/Spain, my influence comes from my mother in law, Brenda. She’s a cracking cook, who never lets us down, and usually serves this dish with roasted garlic potatoes. The paprika gives a nice smoky hint and the glass of wine, helps counter the sweetness of the near caramelised onions. This proper, rustic home cooked stew, is heart warming stuff – perfect after a day of toil.
Servings:
Ingredients
- 100 grams Bacon smoked streaky
- 300 grams chicken breasts or thighs
- 2 whole Onion sliced
- 3 cloves garlic minced
- 1 whole Green pepper de-seeded and quartered
- 5 grams Oregano teaspoon
- 5 grams Paprika teaspoon
- 1 stock cubes chicken stock
- 50 ml White wine
- 1 tin Tomatoes
- 13 ml olive oil
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Prep Time: 15 minutes
Cook Time: 45 minutes
- Heat oil add bacon till golden brown, remove from pan.
- Add chicken pieces, brown on all sides. Remove from pan.
- Add onions and garlic, cook gently until nearly soft add peppers and marjoram. Cover and cook for 10 minutes.
- Add tomatoes , stock, oregano, and paprika. Season with salt and pepper.
- Return chicken and bacon to casserole, cook for about 45 minutes until tender on 175 degrees.
- Serve with rice or warm crusty bread
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