Spicy basque-style chicken

2015-02-22 20.49.45

I found this recipe in a cookbook I use a lot lately, by Jo McAuley, 200 easy suppers. I reserve the right to replace any mention of cooked prosciutto with bacon.


1 kg chicken pieces
1 heaped tbsp flour, seasoned with salt
3 tbsp olive oil
1 onion, sliced
1 red pepper, sliced
1 green pepper, sliced
2 garlic cloves, crushed
1 tsp paprika
1 tsp smoked paprika
a pinch of cayenne pepper (or more, depending on your tolerance)
100 g smoked bacon
75 mL Marsala
150 mL white wine
a can of chopped tomatoes
1 tsp dried thyme or oregano
salt and pepper


Dust the chicken in seasoned flour. Heat the oil in the Le Creuset and fry the chicken pieces until golden brown. Remove and set aside.

Reduce the heat, add the onion and the peppers, and cook, stirring frequently, for 4 to 5 minutes, until softened and golden. Stir in the garlic, paprikas, and bacon and fry for a further 1-2 minutes.

Return the chicken to the pan, pour in the Marsala, the wine, and the tomatoes. Stir in the thyme/oregano and season to taste. Bring to the boil and then reduce the heat to a simmer, cover the pan, and lave for 30-35 minutes until the chicken is cooked and the sauce is rich and thick.

Serve the chicken with pan-fried polenta sticks.

To make the polenta sticks, follow the previous recipe (100 g polenta + 360 mL water). After the polenta is out of the pressure cooker, season it generously with salt, add about 10 finely chopped olives, some chopped parsley, and about two tablespoons of grated parmesan. Put in a square pan, and chill until set. Just before serving, cut small polenta sticks and fry them on a pan with a bit of olive oil.


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