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Basque Chicken




Source of Recipe


Norma Gilbert


Recipe Introduction


This is a very tasty chicken dish.
* Exported from MasterCook *

Basque Chicken

Recipe By : Norma Gilbert
Serving Size : 4 Preparation Time :0:00
Categories : Chicken, Wine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large broiler-fryer chicken
-- about 3 1/2 lbs
1 tablespoon butter or margarine
salt and pepper
2 tablespoons olive oil or salad oil
1/4 pound Canadian bacon -- diced
1/4 pound medium-size mushrooms -- sliced
1 medium size onion -- chopped
2 green peppers -- seeded
2 tablespoons minced parsley
1 can pear-shaped tomatoes
-- about 14 1/2 oz)
1/2 cup dry white wine
2 large fresh tomatoes -- peeled
4 cups cooked white rice -- hot
3 tablespoons water
1/2 teaspoon cornstarch

Wash chicken and pat dry; sprinkle lightly inside and out with salt and pepper.

Melt butter with 1 tablespoon of the oil in a Dutch oven over medium heat. Put in the whole chicken and saute until golden, turning the bird to brown as evenly as possible on all sides. Remove to platter and set aside.

Put in the Dutch oven, the bacon, parsley, mushrooms, onion, and one of the green peppers chopped. Cook, stirring occasionally, for 15 minutes. Drain liquid from canned tomatoes into pan; crush the tomatoes, then add with the wine to the pan. Return chicken to pan, cover, reduce heat and simmer until chicken is just done (leg moves easily), about 45 minutes.

While chicken is simmering, cut fresh tomatoes in wedges, and slice remaining pepper into 1/4-inch strips. When chicken is done remove from pan and place on a bed or rice on a serving platter. Cover with foil and keep warm in a low oven. Quickly return pan juices to boiling. Blend water smoothly with cornstarch and stir into juices; boil stirring, until thickened. Pour into serving bowl; keep warm.

In a frying pan, heat the remaining tablespoon oil over medium-high heat. Add green pepper strips and cook, stirring, for 2 minutes. Add fresh tomatoes and cook, stirring gently, for 2 more minutes or just until hot. Remove chicken from oven; arrange pepper and tomatoes around base. Carve chicken and serve sauce over meat, rice, and vegetables.


Source:
"Chicken Recipes"
S(Master-Cook format by:):
"Judi Mae Phelps (Judimae)"

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