Poultry and Game Recipes - Basque Chicken Recipe

Ingredients

Serve 4

• 4 tablespoons olive oil

• 175 g/6 oz smoked ham or streaky bacon, rinded and diced

• 4 large chicken portions

• 4 onions, sliced

• 3 garlic cloves, crushed

• 2 green peppers, cored, deseeded and diced

• 1/2 teaspoon dried marjoram

• 400 g/13 oz fresh or canned tomatoes, skinned and chopped

• 150-300 ml/1/2 pint Chicken Stock

• salt and pepper

• 2 tablespoons chopped parsley, to garnish

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Method:

1. Heat the olive oil in a sauté pan or deep frying pan. Add the diced ham or bacon and fry over a low heat, stirring occasionally, until lightly browned.

2. Remove the ham from the pan with a slotted spoon and keep warm. Add the chicken portions to the pan and cook, turning occasionally, until they are uniformly brown all over. Remove with a slotted spoon and keep warm.

3. Add the onions and garlic to the pan and cook gently until soft and golden. Add the peppers and marjoram, cover and cook gently for 10 minutes. Add the tomatoes and stock (300 ml/1/2 pint if using fresh tomatoes; 150 ml/1/4 pint if using canned tomatoes in juice).

4. Season to taste with salt and pepper. Return the chicken and ham or bacon to the pan, cover and cook gently for 40-45 minutes, or until the chicken is cooked through and tender.

5. Remove the chicken and transfer to a serving dish. Boil the sauce gently to reduce it, if necessary, until it is thick enough to coat the back of a spoon.

6. Adjust the seasoning and pour over the chicken. Sprinkle with chopped parsley and serve.