Photo via Flickr user Warren Layton
Basque Style Chicken
Makes 4-6 Servings
12 boneless skinless chicken thighs
1/2 tsp Sonoma sea salt
1/2 tsp freshly cracked Tellicherry pepper
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 sweet bell peppers, thinly sliced
1 tsp smoked paprika or chili powder
1/2 tsp dried thyme
1/3 cup dry red wine
2 whole tomatoes, chopped
1/4 cup chopped fresh parsley or arugula
Sprinkle chicken with half each of the salt and pepper. In large shallow Dutch oven, heat oil over medium-high heat; brown chicken, in batches. Transfer to plate.
Drain any fat from pan. Add onion, garlic and peppers; cook over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in paprika, thyme and remaining salt and pepper. Add wine; cook, scraping up brown bits from bottom of pan, until almost no liquid remains.
Add tomatoes, breaking up with spoon. Return chicken and any accumulated juices to pan, spooning sauce over top; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until juices run clear when chicken is pierced or they reach an internal temperature of 165, about 25 minutes.
Using slotted spoon, transfer chicken and peppers to serving plate; keep warm. Stir parsley into sauce and bring to boil; cook until thickened. Spoon over chicken serve over rice or noodles.