Chicken with Peppers and Olives, Basquestyle

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Chicken with Peppers and Olives, Basquestyle Ingredients

1 lg Chicken; 3 1/2 to 4 pounds	2 c Chicken stock
4 tb Oil	2 c Tomato concasse
4 oz Salt pork; in 3/4" cubes	1 c Black olives; oil cured
2 Spanish onions; thinly	1 ts Red chili flakes
12 Cloves garlic peeled; whole	1/2 ts Cinnamon
2 Red bell peppers; in 1/2"

Instructions for Chicken with Peppers and Olives, Basquestyle

Cut chicken into 12 pieces and sprinkle with kosher salt. Refrigerate 1 hour. Remove from refrigerator and pat dry. In a 14inch saute pan, heat oil until just smoking. Brown pieces until dark golden brown, 4 to 5 at a time. Remove all chicken and add salt pork cubes. Cook until golden brown and add onions, garlic and peppers. SautJ until softened, about 4 to 5 minutes. Add chicken stock and chicken pieces. Simmer 15 minutes until reduced by threequarters. Add tomatoes, olives, chili flakes and cinnamon and cook 5 minutes. Season with salt and pepper and serve. Yield: 4 servings NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A24 Posted to MC-Recipe Digest by Sue on Feb 12, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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