Basque-Style Sweet and Spicy Chicken Stew

by

Octopus Publishing

POSTED Mon, February 17, 2020

Serves

4

Total Time

60 MINS

Calories

973

A spicy one-pot wonder flavored with fresh, sweet Basque-inspired flavours. Seasoned chicken pieces are simmered in a rich white wine and tomato sauce. This warming stew is comfort food in a bowl. You can use t...

recipe-image

    INGREDIENTS


  • Onion icon
    Onion

    1 (about 140 g)sliced

  • Red bell pepper icon
    Red bell pepper

    1 (about 150 g)cored, deseeded, sliced

  • Green bell pepper icon
    Green bell pepper

    1 (about 150 g)cored, deseeded, sliced

  • Garlic clove icon
    Garlic clove

    1 (about 6 g)crushed

  • Prosciutto icon
    Prosciutto

    100 g (about 10)torn

  • All purpose flour icon
    All purpose flour

    2 tablespoons (about 16.2 g)

  • Salt & pepper icon
    Salt & pepper

    1 ½ teaspoons (about 9 g)

  • Chicken pieces icon
    Chicken pieces

    1 kg (about 12 ½)

  • Olive oil icon
    Olive oil

    1 tablespoon (about 13.65 g)

  • Paprika icon
    Paprika

    1 teaspoon (about 2.15 g)

  • Smoked paprika icon
    Smoked paprika

    1 teaspoon (about 2.15 g)

  • Marsala icon
    Marsala

    75 ml (about 75 g)

  • White wine icon
    White wine

    150 ml (about 150 g)

  • Water icon
    Water

    100 ml (about 100 g)

  • Canned chopped tomatoes icon
    Canned chopped tomatoes

    400 g (about 1 ¾ cups)

  • Dried thyme icon
    Dried thyme

    1 teaspoon (about 1.85 g)

  • Salt & pepper icon
    Salt & pepper

    1 pinch (about 0.38 g)

    METHOD


  • 1. Add all purpose flour to a clean medium bowl
  • 2. Season with salt & pepper
  • 3. Coat chicken pieces with the flour mixture
  • 4. Add olive oil to a clean medium cast iron skillet
  • 5. Transfer chicken to medium cast iron skillet
  • 6. Fry each side until golden brown - high heat
  • 7. Transfer content of medium cast iron skillet to work surface then set aside
  • 8. Heat - medium heat
  • 9. Add onion, red bell pepper and green bell pepper to the medium cast iron skillet
  • 10. Fry until softened while stirring occasionally - approx 5 min, medium heat
  • 11. Add garlic clove, paprika, smoked paprika and prosciutto to the medium cast iron skillet
  • 12. Fry - approx 2 min
  • 13. Return chicken to medium cast iron skillet
  • 14. Add marsala, white wine, water, canned chopped tomatoes and dried thyme to the medium cast iron skillet
  • 15. Season with salt & pepper to taste
  • 16. Heat until bubbles form and cover
  • 17. Simmer - approx 30 min, low heat
  • 18. Serve immediately

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