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Chicken With Peppers And Olives, Basque-Style


Course : Italian
Source:
Serves: 4
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Ingredients:


1 large chicken - -- (3 1/2 to 4 lbs)

1 teaspoon kosher salt -- to taste

4 tablespoons oil

4 ounces salt pork -- cut 1/2 inch cubes

2 medium spanish onions -- thinly sliced

12 cloves garlic -- peeled, whole

2 medium red bell peppers -- cut 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

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste
 

Preparation / Directions:


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, chili flakes and cinnamon and cook 5 minutes. Season with salt and pepper and serve. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A24)

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