- Peppers (red and green) - 4 Pieces
- Tomatoes - 2 Pieces
- Chicken - 1 piece
- Vegetable oil - 30 milliliters
- Bulb - 1 piece
- Garlic - 3 Teeth
- White Wine - 100 Milliliters
- Salt, black pepper and parsley - - To taste
The chicken in Basque is one of my favorite dishes of the cuisine of that region. Chicken meat, cooked according to this recipe, turns out to be very gentle and soft - it is not compared to a chicken baked in the oven. Chicken absorbs the juices of peppers and tomatoes, becomes piquant and fragrant. Garnish to such a dish is not even needed - just sprinkle it with fresh herbs, for example, parsley. Beauty! The recipe for chicken in Basque: 1. Tomatoes are peeled (for this, they are well watered with boiling water) and cut into cubes. Peeled from membranes and seeds, cut into long strips. Onions are cleaned and cut into half rings. Grind the peeled garlic. 2. Divide the chicken. In my case, these were chicken legs, but in the original recipe you need to take a whole chicken and cut into 10 pieces. Solim and pepper. 3. In a thick-bottomed frying pan, heat the oil and fry the chicken pieces on a quick fire until a crust is formed. When the chicken is covered with a ruddy crust - we take it out of the frying pan and degrease it on a paper towel. 4. We put vegetables in a frying pan and simmer for 10 minutes on low heat. Then pour white wine into vegetables and stew it all for 25-30 minutes on a slow fire. Then put the chicken in the pan, gently mix everything and stew under the closed lid until the chicken is ready - this is about 15-20 minutes. Pierce the chicken, if transparent juice flows - then ready. Bon appetit, or on egin, as the Basques say!
Servings: 5-7