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CHICKEN BASQUAISE
~serves 4-6, generously~
INGREDIENTS:
1 Tbsp olive oil
1 whole chicken, cut into 8-10 pieces (about 3 1/2 - 4 lbs)
Salt & pepper, to taste
Pipérade (make ahead)
Heat oil in a large skillet and season chicken generously with salt and pepper. Brown well on both sides (may need to do in batches.) Remove to a plate and set aside. Spoon out all but a couple tablespoons of fat.
Spoon pipérade in the bottom of the pot, top with chicken, cover and simmer over low heat, stirring occasionally, 45 minutes to an hour, until chicken is done.
PIPÉRADE
6 medium roma tomatoes, peeled, seeded, chopped
1 Tbsp plus 2 tsp olive oil
4 oz prosciutto, chopped
2 medium onions, sliced thin
2 medium garlic cloves, minced
2 tsp JARDIN
2 medium red and 2 medium green bell peppers, sliced into 1/4-inch strips
2 tsp SMOKE
Heat 1 Tbsp oil in large pan over medium heat and cook prosciutto until crispy. Remove and set aside.
Add 2 tsp oil, and cook onion until soft but not brown. Add garlic, peppers, and JARDIN® and cook until peppers are soft, about 10 minutes. Stir in tomatoes, SMOKE® and prosciutto and cook until tomatoes are soft and juices have thickened, another 10 minutes.
Use piperade for Chicken Basquaise or save and use as a condiment on everything from grilled meats to eggs to cheese toast.