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Chicken Basque Style

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“I recently found this recipe in a local Newspaper. I made it that same Night, and loved it. I used boneless, skinless chicken thighs in this recipe and that worked out wonderfully. It may seem like a long cooking time, but this is well worth the effort.”
READY IN:
1hr 25mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Sprinkle chicken generously with salt.
  2. In a deep pan or stockpot heat 3 tablespoons olive oil over high heat. Add the chicken and cook for 10 minutes , turning once, until it is lightly browned on all sides, set aside, keep warm.
  3. In the meantime, in another skillet, heat remaining olive oil over medium heat. Cook the garlic for about 1 minute until it turns golden, then add the onion. Saute' for about 5-10 minutes, until it is softened. Add the peppers, tomatoes and tomato paste, mix well and season with salt and sugar. cook, stirring for about 15 minutes, until the tomatoes release their liquid ( I only simmered this for about 5- 10 minutes) Add beans.
  4. Add the pepper- tomato mixture and the wine to the chicken and mix well. Partially cover the pan and cook over medium heat for about 40 minutes, until the sauce thickens and the chicken is cooked through.
  5. Gently stir in the lemon juice and cook 5 more minutes. Serve chicken and sauce garnishend with parsley.

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