Basque Chicken Stew
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| 1 large | broiler-fryer chicken (about 3 1/2 lbs.) |
| | salt and pepper |
| 1 Tbsp | butter or margarine |
| 2 Tbsp | olive oil or salad oil |
| 1/4 lb. | canadian bacon, diced |
| 1/4 lb. | mushrooms, sliced |
| 1 medium | sized onion, chopped |
| 2 | green peppers, seeded |
| 2 Tbsp | minced parsley |
| 1 | 14 1/2 oz.) can pear shaped tomatoes |
| 1/2 cup | dry white wine |
| 4-1/2 cup | hot cooked rice |
| 2 | fresh tomatoes, peeled |
| 3 Tbsp | water |
| 4-1/2 tsp | cornstarch |
| |
| wash chicken and pat dry; sprinkle lightly inside and out with salt and |
| pepper. melt butter with 1 tablespoon of the olive oil in a dutch oven |
| over |
| medium heat. put in the whole chicken and saute until golden, turning the |
| bird to brown as evenly as possible on all sides. remove to a platter; |
| set |
| aside. to the dutch oven, add the bacon, mushrooms, onion, 1 of the green |
| peppers (chopped), and the parsley. cook, stirring occasionally, for 15 |
| minutes. drain liquid from canned tomatoes into pan; crush the tomatoes, |
| then add them and the wine to the pan. return chicken to pan; cover. |
| reduce heat and simmer until chicken is just done (leg moves easily when |
| jiggled), about 35 minutes. while chicken is simmering, cook rice. cut |
| fresh tomatoes in wedges and slice remaining pepper into 1/4 inch strips. |
| when chicken is done, remove from pan and place on a bed of rice on the |
| serving platter. cover with foil and set in a 200 degree oven. set pan |
| with cooked vegetables and juices over medium heat. blend water with |
| cornstarch until smooth and stir into juices until well combined. heat, |
| stirring, until mixture boils and thickens. pour into serving bowl; keep |
| warm. in a frying pan, heat the remaining tablespoon oil over medium high |
| heat. add green pepper strips and cook, stirring, for 2 minutes. add |
| fresh |
| tomatoes and cook, stirring gently, for an additional 2 minutes or until |
| just heated through. remove chicken from oven; arrange pepper and tomatoes |
| around base. serve immediately with sauce to pass. makes 4 servings. |
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| (ID: 6662) Mirror: rec.food.recipes: Sun, Aug 8, 2004 |