Basque Chicken with Peppers

Name: Basque Chicken with Peppers (Pollo a la Vasca)
Yield: Serves 4
Cuisine: Spanish
Ingredients: ¼ cup chicken stock or broth; 2 to 3 tablespoons dry white wine; ¼ cup brandy; ¼ cup chicken stock or broth; 3 large garlic cloves, crushed with a garlic press; 1 medium-size green bell pepper, cored, seeded, and finely diced; 2 medium-size, ripe tomatoes, peeled, seeded, and chopped; 3 large garlic cloves, crushed with a garlic press; 1 piece (3 to 4 ounces) serrano ham or prosciutto, finely diced; 1 medium-size onion, finely chopped; 2 medium-size red bell peppers, cored, seeded, and finely diced; 1 piece (3 to 4 ounces) serrano ham or prosciutto, finely diced; 1 large pinch of sweet (not smoked) paprika; Coarse salt (kosher or sea) and freshly ground black pepper; 3 tablespoons extra-virgin olive oil, or more if needed, plus more for brushing the chicken; 3 tablespoons extra-virgin olive oil, or more if needed, plus more for brushing the chicken; 4 medium-size chicken legs (about 2½ pounds total), separated into drumsticks and thighs, rinsed, patted dry, and trimmed of excess fat; 4 medium-size chicken legs (about 2½ pounds total), separated into drumsticks and thighs, rinsed, patted dry, and trimmed of excess fat; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; 4 medium-size chicken legs (about 2½ pounds total), separated into drumsticks and thighs, rinsed, patted dry, and trimmed of excess fat; Coarse salt (kosher or sea) and freshly ground black pepper

Pollo a la Vasca

Preparation info

Serves
4

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

The taste of sweet bell peppers is one of the quintessential flavors in the cooking of the País Vasco (Basque Country). Slowly sautéed and enriched with bits of jamón, they become a delectable sauce for chicken. In this recipe, given to me by Txuno Etxaniz—a cooking teacher and cookbook author from San Sebastián—the chicken is partially roasted then flambéed and baked in the pepper sauce. Roast potatoes are a classic accompaniment.

Ingredients

Europe
Spain
Basque Country
Main course
Mediterranean
Gluten-free

Ingredients

Method