Subj : One Pot Meals - 01
To   : All
From : Dave Drum
Date : Sat Dec 10 2022 15:46:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Basque Braised Chicken w/Peppers (Chicken Basquaise)
 Categories: Poultry, Chilies, Vegetables, Herbs
      Yield: 7 servings
 
      3 tb Extra-virgin olive oil
      4 sm Fresh chorizo sausages
      4    Skin-on, boned chicken
           - breasts; ( 8 oz. ea),
           - halved crosswise
           Salt & fresh ground pepper
      6    Sprigs thyme
      2 lg Garlic cloves; lightly
           - crushed
      1    Bay leaf
      1 md Yellow onion; halved, thin
           - sliced
      1    Shallot; halved lengthwise,
           - thin sliced
      1 md Tomato; fine chopped
      2 tb Tomato paste
      1 c  Chicken stock
  1 1/2 c  Dry white wine
     10    Jarred piquillo peppers;
           - drained, halved lengthwise
     12 sm Boiled new potatoes
    1/4 c  Green apple; fine diced,
           - garnish
      2 tb Fine chopped Italian parsley
           - garnish
      2 ts Piment drCOEspelette or
           - paprika
 
  Set the oven @ 450-|F/232-|C.
  
  Meanwhile, in a large Dutch oven or high-sided cast-iron
  skillet, warm 1 tablespoon oil over medium heat. Add the
  sausages and cook, turning occasionally, until browned,
  about 8 minutes. Transfer the sausages to a large plate,
  cut into 3-inch pieces, and set aside. Add the remaining
  oil to the pot and raise the heat to high. Season the
  chicken all over with salt and pepper, then add skin
  side down to the pan. Tuck the thyme sprigs, garlic, and
  bay leaf between the pieces. Cook until the skin is
  browned, 5-7 minutes. Transfer the chicken, thyme,
  garlic, and bay leaf to the plate with the sausages.
  
  In the same pot over medium-high heat, add the onion and
  shallot and cook, stirring occasionally, until lightly
  browned, about 5 minutes. Stir in the tomato and cook
  until the liquid evaporates, about 3 minutes. Add the
  tomato paste and cook, stirring, for 1 minute. Stir in
  1/2 cup stock and 1/2 teaspoon salt, scraping up the
  browned bits from the bottom of the pan. Cook until the
  liquid has mostly evaporated, 5-8 minutes. Return the
  thyme, garlic, bay leaf, sausages, and chicken (skin
  side up) to the pot. Transfer to the oven and roast
  until the chicken is cooked through, about 10 minutes.
  Transfer the chicken and sausages to a platter.
  
  Set the pot back on the stove over medium-high heat. Add
  the wine, piquillo peppers, and remaining 1 cup stock
  and bring to a simmer; cook, stirring occasionally,
  until the liquid is reduced by half, about 10 minutes.
  Remove from the heat. Return the chicken and sausages to
  the pot along with the potatoes. Serve directly from the
  pot or on a platter, sprinkled with the apple, parsley,
  and piment drCOEspelette.
  
  Yield: serves 6 - 8
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Eternal nothingness is fine if you happen to be dressed for it"Woody Allen
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