Basque Chicken – Chicken Stew Recipe
Been having a really strange Winter this year in NYC. Finally our first official snowfall last weekend (in FEB!). Anyhow, here’s an easy recipe for those random cold days. You can reduce the liquid to get a powerfully intense sauce or add additional liquid and turn this recipe into stew that can stretch the meal a few more days. Because you simmer over low heat for 30 mins, you get all the flavors of the chicken and herbs within the sauce. To intensify this, you can use a full chicken stock instead of canned chicken broth. A white wine like a chardonnay also enriches the flavors.
Basque Chicken Recipe
3 lbs of Chicken – thighs and drumsticks with skin.
1/2 teaspoon of thyme
1/2 teaspoon of oregano
1 medium yellow onion (sliced)
2 tomatoes (sliced)
1/2 cup of green olives, preferably Italian
1/2 cup of black olives, preferably Italian
1 cup of chicken stock (or chicken broth)
1/2 cup of white wine (optional)
Heat 2-3 tablespoons of olive oil over a large saute pan and add the oregano and thyme. Toss in the chicken and allow to brown 3-4 minutes on each side. Add onions, tomatoes and stir till soft. Add 1/2 cup of the chicken stock and bring to a boil. Season with salt and pepper. Add wine (optional) and olives and allow to simmer for 30 mins. (If you’re going to make a stew, cover the pan). Stir in the remaining chicken stock and allow to simmer for an additional 10 mins till chicken is tender. Enjoy!
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