Chicken Basque

Name: Chicken Basque
Ingredients: 4 chicken legs; 1 tbsp (15 mL) olive oil; Salt and pepper; 2 onions, coarsely chopped; 1 sweet red pepper, sliced; 1/4 tsp (1 mL) hot pepper flakes; 12 cloves garlic, thinly sliced; 1/2 lb (250 g) prosciutto, coarsely chopped; 2 tbsp (25 mL) chopped sun-dried tomatoes (see Notes); 1 cup (250 mL) parboiled rice; 1 can (19 oz/540 mL) tomatoes; 1 cup (250 mL) dry white wine or chicken stock; 1 orange, peeled, halved crosswise and cut into wedges; 2 tbsp (25 mL) black olives, pitted and halved

14 ingredients

10 steps

Ingredients

4 chicken legs
1 tbsp (15 mL) olive oil
Salt and pepper
2 onions, coarsely chopped
1 sweet red pepper, sliced
1/4 tsp (1 mL) hot pepper flakes
12 cloves garlic, thinly sliced
1/2 lb (250 g) prosciutto, coarsely chopped
2 tbsp (25 mL) chopped sun-dried tomatoes (see Notes)
1 cup (250 mL) parboiled rice
1 can (19 oz/540 mL) tomatoes
1 cup (250 mL) dry white wine or chicken stock
1 orange, peeled, halved crosswise and cut into wedges
2 tbsp (25 mL) black olives, pitted and halved

Directions

1

Cut chicken legs into drumsticks and thighs.
2

In large deep skillet or shallow ovenproof casserole, heat oil over medium-high heat; brown chicken in batches, sprinkling lightly with salt and pepper.
3

Remove and set aside.
4

Drain off all but 2 tbsp (25 mL) drippings from pan.
5

Add onions, red pepper, hot pepper flakes, and salt and pepper to taste; cook over medium heat for 5 minutes.
6

Add garlic, prosciutto and sun-dried tomatoes; cook, stirring, for 2 minutes.
7

Add rice and stir well to coat.
8

Add tomatoes and wine; bring to boil, scraping up any brown bits from bottom of pan.
9

Top with chicken; tuck orange wedges and olives around pieces.
10

Cover and bake in 350F (180C) oven for 1 hour or until juices run clear when chicken is pierced.