Title: Chicken with Peppers and Olives, Basquestyle
Categories: None
Yield: 4 Servings

1 lg Chicken; 3 1/2 to 4 pounds
4 tb Oil
4 oz Salt pork; in 3/4" cubes
2 Spanish onions; thinly
-sliced
12 Cloves garlic peeled; whole
2 Red bell peppers; in 1/2"
-strips
2 c Chicken stock
2 c Tomato concasse
1 c Black olives; oil cured
1 ts Red chili flakes
1/2 ts Cinnamon

Cut chicken into 12 pieces and sprinkle with kosher salt. Refrigerate 1
hour. Remove from refrigerator and pat dry.

In a 14inch saute pan, heat oil until just smoking. Brown pieces until dark
golden brown, 4 to 5 at a time. Remove all chicken and add salt pork cubes.
Cook until golden brown and add onions, garlic and peppers. SautJ until
softened, about 4 to 5 minutes. Add chicken stock and chicken pieces.
Simmer 15 minutes until reduced by threequarters. Add tomatoes, olives,
chili flakes and cinnamon and cook 5 minutes. Season with salt and pepper
and serve.

Yield: 4 servings

NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A24

Posted to MC-Recipe Digest by Sue on Feb 12, 1998