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Basque-style Chicken
By Andy | June 8, 2009
Basque-style Chicken
Serves 4
Prep time : 12 minutes
Cooking time : 50 minutes
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Ingredients
1/4 cup olive oil.
800 grams chicken tenderloins, tendons removed.
1 large onion, sliced thinly.
2 cloves garlic, crushed.
1 tablespoon sweet paprika.
1 large red capsicum, chopped roughly.
1 large green capsicum, chopped roughly.
1/2 cup dry white wine.
4 tomatoes, chopped.
2 potatoes, chopped roughly, with skin on.
Crusty bread to serve.
Method
In a large saucepan, add 2 tablespoon of oil over medium-high heat.
Add chicken to pan in batches, and cook for 1 minute each side, until browned. Remove to a plate.
Add remaining oil to pan, and add onion, and cook for 3 minutes until opaque and soft.
Add garlic, paprika and capsicums.
Cook for a further 2 minutes and add wine.
Bring to the boil.
Return chicken to the pan and add tomato and potatoes. Cover, reduce heat to low and simmer for 30 minutes.
Uncover and cook for 15 minutes until the potato is tender and sauce has reduced.
Season with salt and pepper.
Serving
Serve with crusty bread.
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Topics: Chicken & Other Poultry | No Comments »
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