Recipes

Basque Braised Chicken

    1 whole chicken, cut 8 ways
    2 cups flour
    salt and pepper
    2 tbsp. olive oil
    3 tbsp. vegetable oil
    2 red peppers cut in strips
    1 large red onion cut in strips
    1 large tomato
    4 cloves fresh garlic, crushed
    1/8 tsp. chili flakes
    ¼ tsp. dry thyme
    ¼ tsp. dry basil
    ¼ tsp. sweet paprika
    1-16 oz. can diced tomatoes
    ¾ cup chicken broth

  1. Preheat the West Bend® Platinum Edition™ Non-Stick Electric Skillet to 350°F and add the oils. Season the chicken with salt and pepper and coat lightly in the flour.
  2. Sear the chicken with the skin side down, turning each piece over when its skin is appropriately crisped and brown. Once all pieces are turned, add the red pepper, onion, garlic, chili flakes, thyme, and basil and cover for 5 minutes. Add the tomatoes and reduce heat to 300°F.
  3. Simmer the dish for thirty minutes or until the leg meat pulls away easily from the bone.

    Makes 8 servings.