RCI-MT.004.0155.001
Chicken Basquaise
Contributed by [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group] This Y-group is
Prep25 min
Cook90 min
Total115 min
Servings4
Difficultyintermediate
Ingredients
- chicken breasts6 unitboneless and skinless
- 2 tablespoons
- onions2 mediumthinly sliced
- ½ teaspoon
- ¼ teaspoon
- peppers1¼ poundred and green, sliced
- 1 pinch
- garlic2 clovesfinely chopped
- tomatoes1 poundcored, peeled, seeded and chopped
- dry white wine or ¼ cup liquid from canned tomatoes¼ cup
- capers2 teaspoonsoptional
- 1 unit
Method
1
Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with freshly ground pepper on both sides, then place them in the hot oil.
2
Cook the chicken for 4-5 minutes per side until golden brown and cooked through, checking that the internal temperature reaches 165°F. Transfer to a plate and set aside.
10 minutes
3
In the same skillet, add the thinly sliced onions and cook for 3-4 minutes, stirring occasionally, until softened and fragrant.
4
Add the finely chopped garlic and cook for 1 minute until aromatic, then stir in the dried thyme, dried rosemary, and a pinch of cayenne.
5
Add the sliced red and green peppers to the skillet and cook for 5-6 minutes, stirring frequently, until they begin to soften.
6
Stir in the chopped tomatoes and dry white wine (or tomato liquid), scraping up any browned bits from the bottom of the skillet.
7
Return the cooked chicken to the skillet, nestling it into the vegetable mixture. Reduce heat to medium-low and simmer for 8-10 minutes, allowing the flavors to meld.
9 minutes
8
Taste the sauce and adjust seasoning with freshly ground pepper as needed. Stir in the capers if using, and cook for another 1-2 minutes.
9
Serve the chicken and vegetable mixture hot, spooning the sauce generously over each portion.