RECIPE

Poulet Basquaise (Basque Chicken) French Basque  I first had this dish at Bistro Clovis , a haven of authentic French cooking on Market St. in San Francisco. I love the rich sauce that is the product of bell peppers that have almost melted through slow cooking. In fact, the low-heat cooking necessary for this dish inspired me to try it in my slow-cooker. The results were fabulous, and I had the added bonus of free time to work on other things. I love that! Serve over egg noodles or rice. Ingredients 2 tablespoons olive oil 1 3-pound chicken, cut into serving pieces Salt and freshly ground pepper 2 large onions, chopped 3 large bell peppers, preferably red (or try a combination of red, orange and yellow), thickly sliced 12 large cloves garlic, sliced 1 can (15 ounces) diced tomatoes ¼ cup dry white wine ½ teaspoon crushed red pepper flakes 6 ounces prosciutto, sliced in ½ inch strips (divided use) ½ cup parsley, chopped     Steps 1 Heat oil in large skillet over medium-high heat. Sprinkle chicken pieces liberally with salt and pepper. Brown chicken until golden, about 5 minutes per side. Work in batches so as to not crowd the pan. Remove and place in the slow-cooker. 2 Add onions, peppers, garlic, tomatoes (with their juice), wine and red pepper flakes to slow-cooker. Add ½ of the prosciutto and cook on high for 1 hour, then set to low and cook for 4 to 6 hours, depending on your cooker. The sauce should taste rich and melded. Adjust seasoning with salt and freshly ground pepper, if desired. 3 Quickly sauté the remaining prosciutto. Place the chicken pieces in a large serving bowl. Remove large pieces of peppers from sauce and place on top of chicken for a colorful garnish. If desired, you can use an immersion blender in sauce for 30 seconds or so to puree some of the remaining vegetables for a thicker sauce. Do not make it entirely smooth, though – that’s not the point here. Pour the sauce into the bowl with chicken. Garnish with the sautéed prosciutto and chopped parsley. 4 Use pasta bowls instead of plates for serving. Diners should place a scoop of rice or noodles in the center of their bowl, place a piece of chicken in the bowl, then spoon in some of the delicious sauce. Yield servings  use metric original recipe: 6  servings Notes This dish can also be made on the stove top in a large pot or braising pan. Take care to keep heat very low and stir once in a while to prevent sticking. Product Foodie Kitchen products used in this recipe! Poultry Shearers Knives Cutting Board Measuring Tools Salt and Pepper Mills Salt and Pepper If you use our recipes - please give foodie kitchen credit and link to the www.foodiekitchen.com.