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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 380.5
  • Total Fat: 23.7 g
  • Cholesterol: 132.9 mg
  • Sodium: 1,342.2 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 2.2 g
  • Protein: 34.7 g

View full nutritional breakdown of Basque Chicken with Peppers calories by ingredient
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Basque Chicken with Peppers

Submitted by: DOLPHIN225


Number of Servings: 6

Ingredients

    2 1/4 lbs boneless, skinless chicken thighs
    2 tsp Kosher salt
    2 tsp Black Pepper
    1 tbsp sweet paprika
    3 tbsp extra virgin olive oil
    1 piece country style bacon
    3 large cloves of garlic
    14 oz diced tomatoes
    3 tbsp white wine
    1/4 c chicken stock
    1/4 c brandy

Directions

Preheat oven to 375 degrees farenheit

Rub chicken with salt, black pepper and paprika on chicken, place in oven/stovetop ready casserole/skillet. Spray with olive oil and bake for 35 minutes.

While chicken is baking, heat 3 tbsp olive oil in a large skillet over medium-low heat. Add onion and cook until limp but not browned, about 5 minutes. Add bacon and cook until browned, about 1 to 2 minutes. Add peppers, reduce heat to low, and cook, stirring occasionally, until the peppers soften, about 10 minutes. Add the garlic and stir for 30 seconds. Stir in the tomatoes, wine and chicken stock, cover skillet and cook the pepper sauce until the vegetables are very soft, 10-12 minutes. season with salt and pepper to taste.

Remove chicken from the over and carefully spoon off the fat. Leave oven on. Place the chicken over medium heat, add brandy and bring to a boil. Remove pan from the heat and carefully ignite the brandy with a match, standing back until the flames subside.

Reduce the oven temperature to 325 degrees. Pour the pepper sauce evenly over the chicken and return to oven. Bake until the chicken is tender and the sauce thickens, about 15 minutes. Let the chicken cool for 10-15 minutes before serving.



Number of Servings: 6

Recipe submitted by SparkPeople user DOLPHIN225.






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