BASQUE CHICKEN STEW

By tuqui13

Ingredients

• 1 red bell pepper
• 1 green bell pepper
• 2 chicken breast halve, 2 legs, an 2 thighs 2 1/2-3 lb.
• 1/4 thickly sliced bacon, cut into pieces 1/2 inch wide
• 3 cloves garlic, chopped
• 1 yellow onion, cut into thin wedges
• 1 lb small white boiling potatoes such as Yukon gold or
• white rose, peeled and cut in halves or quarters,
• depending upon size
• 1 lb ripe tomatoes, peeled, seeded, and chopped
• 2-3 fresh flat-leaf parsley sprigs (Italian)
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 celery stalk, cut crosswise into 4 equal pieces
• 1 1/2 tablespoons all-purpose (plain) flour
• 1/2 cup dry white wine, heated (4 f oz)
• 1/2 cup chicken broth, heated (4f oz)
• Salt, freshly ground black pepper and cayenne pepper

Details

Servings 4

Preparation

Step 1

*Roast, peel, and seed the bell peppers. Cut into long strips ½ inch wide. Set aside. Remove the skin and fat from the chicken pieces; cut the breasts in half crosswise
*In a large saute pan over medium heat, cook the bacon until golden, about 10 minutes. Using a slotted spoon, transfer to a soup pot. Reduce the heat under the saute pan to medium-cow, add the garlic and onion, and saute until soft, about 6-7 minutes. Using the slotted spoon, transfer to the soup pot. Set the saute pan aside. Add the potatoes, tomatoes, and roasted pepper strips to the soup pot. Place the parsley and thyme sprigs and bay leaf inside the celery pieces and tie with kitchen string to make a bouquet garni: add to the pot.
*Return the saute pan to medium-high heat. Add the chicken and saute in the bacon fat until lightly browned, 5-6 minutes on each side. Transfer to the soup pot. Pour off all but 1 tablespoon of the fat from the pan. Add the flour and stir over medium heat until blended. Cook, stirring, for 1 minute, then add the wine and broth. Continue to stir, scraping up any browned bits. Cook until thickened, about 2-3 minutes. Pour over the chicken, add salt, black pepper, and cayenne to taste. Cover and bring to a simmer, reduce the heat, and simmer until the juices have increased, about 25 minutes. Rearrange the chicken and vegetables, re-cover, and simmer until the chicken is tender, 20-25 minutes longer. The meat should be opaque throughout.
*Taste and adjust the seasonings. Discard the bouquet garni. Transfer the chicken, vegetables, and sauce to a warmed serving dish and serve at once.