• One Pot Meals - 01

    From Dave Drum@1:2320/105 to All on Saturday, December 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

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