Basque Chicken With Peas. Posted YEARS ago,

[elleng]

just watched Bourdain in Pays Basque.

Haven't made it in years, but thinking about it again. Its a real keeper!

http://www.nytimes.com/recipes/4746/Basque-Chicken-With-Peas.html

3 tablespoons olive oil
3 ½ pounds chicken pieces
Salt and freshly ground black pepper to taste
2 large bell peppers, cored and sliced into 1/4-inch pieces
1 large onion, thinly sliced
4 ounces lean slab bacon, rind removed and cut into 1/4-inch dice
1 leafy sprig of parsley, coarsely chopped
3 cloves of garlic, minced
2 pounds fresh or frozen sweet green peas

I used red/yellow/orange peppers instead of green; green pepps have a slight bitterness I don't care for.

[TexasProgresive]

1. That sounds amazing. Your link requires registration to view.

So I cannot see the cooking directions.

BTW we like the red/yellow/orange peppers over green. You are right about the harshness of the greens. Some years ago we had a bountiful harvest of peppers. My wife was eating peppers and eggs daily. She can no longer eat green peppers they give her horrible abdominal pains, too much of a good thing I guess. The milder peppers don't cause her trouble and she might be able to eat green again but doesn't want to go through that again.

[elleng]

2. It's great, imo the bacon really does it!

Here are directions:

Heat the olive oil in a large frying pan or skillet over medium-high heat. When the oil is hot, brown the chicken on both sides, seasoning generously with salt and pepper.
Remove the chicken from the pan and reserve. Reduce the heat to medium and add the peppers, onion, bacon, parsley and garlic to the pan. Cook, stirring constantly, until the garlic and onion become translucent, about five minutes.
Return the chicken to the pan, cover and cook over medium-low heat, stirring occasionally, until the chicken is nearly cooked through and the vegetables are tender, about 30 minutes.
Add the peas, stir gently, cover and cook just until they are heated through, three to five minutes. (If using frozen peas, increase the cooking time slightly.) Season to tase.
To serve, transfer the chicken and vegetables to a warmed serving platter and pour the cooking juices over all.

[TexasProgresive]

3. Thanks, elleng, I sent the whole recipe to my wife.

She's always looking for something new.

[elleng]

4. It's really a keeper,

found it when first published in NYT ??? years ago, and made it a few times for 'company.'

[TexasProgresive]

5. I don't cook much anymore but I can taste this in my imagination.

back a few years she called me a work and asked me to by vodka. We seldom drink and never vodka. She'd seen Martha Stewart making vodka spaghetti sauce. That was one expensive disaster. I don't know what vodka which has little taste is suppose to add to food once the alcohol has boiled off. Now this Basque chicken may become a staple. I mean it has bacon - what's not to love.

[elleng]

6. I'm with you!

Neither do I cook much anymore, usually 'home alone,' and I never order 'vodka' spaghetti sauce. When I do cook, and if apropos, I add wine, which does add a rich flavor to many dishes.