This recipe is inspired by the Basque region of France and Spain. If tomatoes are in season, substitute one or two medium tomatoes for the tomato paste. myRegence.com produced this video for the Regence Group. For the complete recipe and artical go to: [ Ссылка ]
1 5-pound chicken cut into 8 pieces, skin removed
1 tablespoon extra-virgin olive oil
1 1/2 medium red onions, peeled and thinly sliced
4 cloves garlic, peeled and chopped
3 red bell peppers, seeded and thinly sliced
1 tablespoon unsalted tomato paste
2 tablespoons balsamic vinegar
1/2 cup dry white wine, such as Chardonnay
Salt and pepper
Preheat oven to 350 degrees. Season chicken on both sides with salt. Heat a large, oven-safe soup pot over medium-high heat. Pour in oil and heat until shimmering. Add chicken in a single layer and sear until nicely brown on both sides, about 3 minutes per side. Remove chicken from pan and place on a plate.
Return pan to heat and add onion, garlic and a pinch of salt. Sauté until onion softens, and deglaze the pan with its juices, about 3 minutes. Add peppers and another pinch of salt; sauté for another 3 minutes. Add tomato paste and stir to combine. Pour in balsamic vinegar and wine, scraping up any brown bits on bottom of pan. Bring to a boil and cook until 2 to 3 tablespoons of liquid remain. Set chicken on top of vegetables and pour in any accumulated juices from plate. Scrape down sides of pan, cover and bake in oven 30 minutes.
Remove from oven, divide vegetables among eight plates and place chicken on top. Serve hot.
Serves 8
Nutritional information per serving
Calories: 157; total fat: 4g; cholesterol: 60mg; sodium (not including additional seasoning): 95mg; carbohydrate: 6g; total dietary fiber: 1g; protein: 21g
