Basque Chicken
Source of Recipe
unknown
List of Ingredients
One whole chicken, or pieces (recommend legs/thighs)
4 cloves garlic, minced(not pressed)
4 large bell peppers (or equivalent amount of anaheims, jalapenos, serranos, anchos), seeded, deveined, and butterflied
2 sweet onions, sliced thinly
150 ml wine (preferably a sweet-full bodied red)
4 tbsp butter, room temperature
4 tsp fresh thyme
6 bay leaves (fresh or dried)
sea salt (coarse)
sugar
paprika
extra virgin olive oil
lemon wedges
Recipe
Preheat oven to 200 degrees Celsius.
Lightly oil bottom of earthenware crock or deep casserole, just enough to coat.
Place butterflied peppers skin-side-up in continuous layer at bottom of pan. Overlapping is fine, bare areas are not.
Sprinkle minced garlic over peppers.
Rub chicken pieces with butter, coat with thyme, sea salt, and paprika.
Place chicken evenly over pepper layer.
Smother seasoned chicken with sliced onions, leaving no flesh visible.
Distribute wine over onions.
Sprinkle lightly with sugar.
Stuff bay leaves throughout.
Cover. (aluminum foil is ok if no lid)
Bake for one hour on center or lower rack of oven.
Raise temperature of oven to 230 C.
Remove foil, bake until onions begin to turn brown (a little charring is actually nice).
Serve chicken pieces topped or sided with the caramelized veg. Lemon wedges and more salt if you're into it. Warm crusty bread and butter if you've no time for other accoutrements. Will keep well for about 2 days max covered in fridge.
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