Poulet Basquaise (Basque Style Chicken)

• chicken pieces2 lbs
• flour↗2 tablespoons

  seasoned with salt and pepper

• olive oil↗3 tablespoons
• onion↗1

  sliced

• red bell pepper↗1

  cored seeded sliced

• green bell pepper1

  cored seeded sliced

• garlic cloves↗2

  minced

• paprika↗1 teaspoon
• smoked paprika↗1 teaspoon
• prosciutto↗3 1⁄2 ounces

  torn into pieces

• marsala wine↗1⁄3 cup
• white wine↗2⁄3 cup
• water↗1⁄2 cup
• diced tomatoes1 can

  (14 ounce)

• dried thyme↗1 teaspoon
• cup nicoise olive↗1⁄2
• salt & freshly ground black pepper, to taste
• (1 lb) packages ready-made polenta2
• tablespoons olive oil↗3
• garlic clove, minced↗1
• teaspoon fresh parsley, chopped↗1

Step-by-step instructions

1. 1

   Dust the chicken pieces in the seasoned flour. Heat the oil in a large dutch oven over medium-high heat and fry the chicken pieces until golden brown. Remove and set aside.

2. 2

   Reduce the heat, add the onions, peppers, and cook, stirring frequently, for 4-5 minutes, until softened and golden. Stir in the garlic, paprikas and prosciutto and fry for another 2-3 minutes.

3. 3

   Return the chicken to the pan, pour in the wines, water, and the tomatoes. Stir in the thyme and the olives and season to taste.

4. 4

   Bring to a boil, then reduce heat to a simmer, cover the pan and cook for 35-40 minutes, until the chicken is cooked and the sauce is rich and thick.

5. 5

   While chicken is simmering, cut the ready-made polenta into 1 inch slices. In a frying pan, heat olive oil then fry garlic for 3-5 minutes. Remove garlic from oil and discard. Fry the slices and when golden and crisp, garnish with fresh parsley. Serve along with chicken.