Chicken Basquaise
(courtesy of executive chef Frank Vargas, Louis’ Basque Corner, in Reno. Serves 4 to 6)
This dish of chicken in a Basque-style sauce is the lunch special on Fridays.
8 to 12 pieces chicken, bone in
1 tablespoon olive oil
¾ tablespoon paprika
1 teaspoon garlic salt
For the Basque sauce:
1 tablespoon olive oil
1 large green bell pepper, diced
1 medium yellow onion, diced
1 tablespoon garlic, chopped
1 14.5-ounce can diced tomatoes
3 ounces white wine
1 teaspoon sugar
2 bay leaves
½ teaspoon parsley
½ teaspoon thyme
¼ teaspoon red pepper flakes
½ teaspoon garlic salt
Preheat oven to 350 degrees F.
In a large mixing bowl, mix chicken with olive oil, paprika, and garlic salt until ingredients spread evenly. Place chicken in a 13-by-9-inch glass pan, skin side up. Place in oven and cook for 1 hour.
Meanwhile, prepare sauce. In a 10-inch pan, over medium heat, sauté peppers, onions, and garlic in olive oil until vegetables are soft and cooked through. Add remaining ingredients to pan, and bring to a boil and let boil for 2 minutes while stirring. Turn heat down to a low simmer, cover, and cook for 30 to 40 minutes.
After chicken is cooked, remove from oven and add sauce from skillet to chicken. Mix it in, cover with foil, and put back in oven for an additional 30 minutes. Remove from oven and let sit for 10 minutes before serving.
Osagariari! To your health!
