Basque chicken is a really great, simple meal. We had just about all of the ingredients kicking around the fridge, so it was a good use of left overs. Unfortunately, the picture isn't that great, but it does taste good (as does all Basque food, for that matter).
Here are the directions:
Julien a couple of bell peppers, slice one spanish onion, and cut a few (3 or 4) tomatoes into wedges (or dice them). It is preferable to peel the tomotoes first. The easiest way to do this is to score an X on the bottom of the tomato and drop it in some near boiling water for about 10 seconds. The peels should come right off after than. Start by cooking the onions and 2 or 3 cloves of minced garlic over medium heat in a big pan or dutch oven. After about 10 minutes, add the peppers and tomatoes, throw in a cup of white wine, some salt, sugar, and, if you have it, saffron (this is not essential). Let this cook away for a while at a medium heat. At the same time, sear the chicken (w/ olive oil) over really high heat. I think that chicken thighs and drumsticks work best for this dish. Let them cook until the skin is a nice golden brown color (probably about 4 min per side). Add the chicken to the pepper mixture and let it simmer, covered, on med-low heat for about 45 min. If the heat is too high, the chicken will dry out. When it is done cooking, mix in some vinegar or lemon juice. Serve with rice or roasted potatoes.
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