Basque Chicken And Shrimp In Wine Recipes

POLLO VASCONGADO (BASQUE CHICKEN )

Steps:

• Sprinkle chicken pieces with salt and pepper.
• In a large skillet, fry chicken in olive oil until golden on all sides.
• Reserving the oil in the skillet, remove the chicken pieces and place them in a large dutch oven with a cover; set aside.
• Saute onion and garlic in the same oil that the chicken was cooked inches.
• When onion becomes opaque, stir in the flour and cook an additional 2-3 minutes.
• Add the ham or bacon, paprika and wine; bring to a boil.
• Pour the wine mixture over the chicken; set the pot on the stove and bring it to a boil.
• Cover the pot, reduce the heat and simmer 30 minutes.
• Clean the shrimp and place it on top of the chicken; cover and continue to simmer for 10 minutes or until the shrimp are pink.
• Garnish with parsley sprigs.
• Helma suggests serving this with rice and a green salad.

BASQUE CHICKEN

Steps:

• Place flour in a shallow dish. Dip chicken into flour to coat. In a large skillet cook chicken in hot oil over medium-high heat about 4 minutes or until chicken is browned, turning once. Remove chicken.
• Add sweet peppers, onion and garlic to skillet. Cook and stir for 3-4 minutes or until vegetables are nearly tender. Add paprika and cayenne pepper. Cook and stir for 1 minute more.
• Stir in undrained tomatoes, broth and olives (this is where I add about 1/8 cup wine). Bring to boiling. Return chicken to skillet, spooning tomato mixture over chicken. Reduce heat. Simmer, covered, about 10 minutes or until chicken is tender and no longer pink.
• Transfer chicken to a serving platter. Stir snipped oregano into tomato mixture. Spoon tomato mixture over chicken. If desired, garnish with some oregano leaves.