MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: St. Ignatius Chicken Basquaise
 Categories: Poultry, Pork, Wine, Vegetables, Fruits
      Yield: 7 servings

      3 tb Extra-virgin olive oil
      4 sm Fresh Spanish chorizo
           - sausages
      4    Skin-on, boned chicken
           - breasts; halved crosswise
           Salt & fresh ground pepper
      6    Sprigs thyme
      2 lg Cloves garlic; lightly
           - crushed
      1    Bay leaf
      1 lg Yellow onion; halved, thin
           - sliced
      1    Shallot; halved lengthwise,
           - thin sliced
    3/4 c  Diced tomato
      2 tb Tomato paste
      1 c  Chicken stock
  1 1/2 c  Dry white wine
     10    Jarred piquillo peppers;
           - drained, halved lengthwise
     12 sm Boiled new potatoes
    1/4 c  Green apple; fine diced;
           - garnish
      2 tb Chopped flat-leaf parsley;
           - garnish
      2 ts Piment d'Espelette or
           - paprika

  Set the oven @ 450+#F/232+#C.

  Meanwhile, in an 8 quart Dutch oven or large, high-sided
  cast-iron skillet, warm 1 tablespoon oil over medium
  heat. Add the sausages and cook, turning occasionally,
  until browned, about 8 minutes. Transfer the sausages to
  a large plate, cut into 3-inch pieces, and set aside.
  Add the remaining oil to the pot and raise the heat to
  high. Season the chicken all over with salt and pepper,
  then add skin side down to the pan. Tuck the thyme
  sprigs, garlic, and bay leaf between the pieces. Cook
  until the skin is browned, 5-7 minutes. Transfer the
  chicken, thyme, garlic, and bay leaf to the plate with
  the sausages.

  In the same pot over medium-high heat, add the onion and
  shallot and cook, stirring occasionally, until lightly
  browned, about 5 minutes. Stir in the tomato and cook
  until the liquid evaporates, 3 minutes. Add the tomato
  paste and cook, stirring, for 1 minute. Stir in 1/2 cup
  stock and 1/2 teaspoon salt, scraping up the browned
  bits from the bottom of the pan. Cook until the liquid
  is mostly evaporated, 5-8 minutes. Return the thyme,
  garlic, bay leaf, sausages, and chicken (skin side up)
  to the pot. Transfer to the oven and roast until the
  chicken is cooked through, about 10 minutes. Move the
  chicken and sausages to a platter.

  Set the pot over medium-high heat. Add the wine,
  piquillo peppers, and remaining 1 cup stock and bring to
  a simmer; cook, stirring occasionally, until the liquid
  is reduced by half, about 10 minutes. Remove from the
  heat. Add back the chicken and sausages, and the
  potatoes if desired (or serve them on the side). Serve
  directly from the pot or on a platter, sprinkled with
  the apple, parsley, and piment d'Espelette.

  By S+¼bastien Grav+¼

  Yield: serves 6-8

  RECIPE FROM: https://www.saveur.com

  Uncle Dirty Dave's Archives

MMMMM

... "Open your mind. Stay interested in stuff." -- Betty White

--- BBBS/Li6 v4.10 Toy-4
 * Origin: Prism bbs (1:261/38)