Enjoy This Recipe Courtesy of Chef Les Kincaid
Chicken with Peppers & Olives Basque Style
1 large chicken, 3 1/2 to 4 pounds
4 tablespoons canola oil
4 ounces salt pork, cut into 1/2 inch cubes
2 Spanish onions, thinly sliced
12 cloves garlic, peeled, whole
2 red bell peppers cut into 1/2 inch strips
2 cups chicken stock
2 cups tomato concasse
1 cup black olives, oil cured
1 teaspoon red chili flakes
1/2 teaspoon cinnamon
Cut chicken into 12 pieces and sprinkle with kosher salt. Refrigerate 1 hour. Remove from refrigerator and pat dry.
In a 14-inch sauté pan, heat oil until just smoking. Brown pieces until dark golden brown, 4 to 5 at a time.
Remove all chicken and add salt pork cubes. Cook until golden brown and add onions, garlic and peppers. Sauté until softened, about 4 to 5 minutes. Add chicken stock and chicken pieces. Simmer 15 minutes until reduced by three-quarters. Add tomatoes, olives, and chili flakes and cinnamon and cook 5 minutes. Season with salt and pepper and serve.
Yield: 4 servings