Basque-style Chicken with Polenta
Savor the vibrant flavors of the Basque region with this delicious Basque-style chicken recipe, featuring tender chicken pieces simmered in a rich sauce of peppers, tomatoes, and smoky prosciutto. Served over crispy polenta slices, each bite is a delightful combination of textures and tastes. Perfect for a gathering or a cozy family dinner, this recipe is sure to impress with its colorful presentation and aromatic spices.
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
Chicken pieces
2 lbs (Cut into serving pieces if necessary)
Flour, seasoned with salt and pepper
2 tablespoons (For dusting chicken)
Olive oil
3 tablespoons (For frying chicken and polenta)
Onion
1 (Sliced)
Red bell pepper
1 (Cored, seeded, sliced)
Green bell pepper
1 (Cored, seeded, sliced)
Garlic cloves
2 (Minced)
Paprika
1 teaspoon (Regular)
Smoked paprika
1 teaspoon (For added flavor)
Prosciutto
3.5 ounces (Torn into small pieces)
Marsala wine
1/3 cup
White wine
2/3 cup
Water
1/2 cup
Diced tomatoes (canned)
14 ounces (With juices)
Dried thyme
1 teaspoon
Nicoise olives
1/2 cup (Pitted)
Salt
to taste
Freshly ground black pepper
to taste
Ready-made polenta
2 (1 lb) packages (Cut into 1-inch slices)
Garlic clove
1 (Minced for frying)
Fresh parsley
1 teaspoon (Chopped for garnish)
Instructions
1
Begin by dusting the chicken pieces evenly in seasoned flour, ensuring all sides are coated.
2
In a large dutch oven, heat the olive oil over medium-high heat. Once hot, add the floured chicken pieces and fry them until they are golden brown on all sides. This should take about 8-10 minutes. Once browned, remove the chicken from the pot and set aside.
3
Reduce the heat to medium. In the same pot, add the sliced onions and bell peppers. Cook, stirring frequently, for about 4-5 minutes, or until the vegetables are softened and golden brown.
4
Add the minced garlic, paprika, smoked paprika, and torn prosciutto to the pot. Stir and fry for an additional 2-3 minutes until the garlic is fragrant and the prosciutto begins to crisp.
5
Return the browned chicken pieces to the pot. Pour in the marsala wine, white wine, water, and diced tomatoes. Stir to combine everything well.
6
Add the dried thyme and olives to the mix, then season with salt and freshly ground black pepper to taste.
7
Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for 35-40 minutes, or until the chicken is thoroughly cooked and the sauce has thickened to your liking.
8
While the chicken is simmering, prepare the polenta. Slice the ready-made polenta into 1-inch rounds.
9
In a skillet, heat the remaining olive oil over medium heat. Add the minced garlic and fry for 3-5 minutes until golden. Remove the garlic from the oil and discard.
10
In the same skillet, add the polenta slices and fry them until they are golden brown and crispy on both sides, about 3-4 minutes per side. Remove and drain on paper towels if needed.
11
Serve the chicken hot, accompanied by the crispy polenta slices, and garnish with fresh parsley.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Basque-style Chicken with Polenta?
It is a dish featuring chicken simmered in a rich sauce of peppers, tomatoes, and smoky prosciutto, served over crispy polenta slices.
How much chicken is required for this recipe?
The recipe calls for 2 lbs of chicken pieces, cut into serving portions.
How is the chicken prepared before frying?
The chicken pieces should be dusted evenly in seasoned flour to ensure all sides are coated.
How long should I fry the chicken pieces?
Fry the chicken in olive oil for about 8-10 minutes until they are golden brown on all sides.
What vegetables are included in the sauce?
The sauce includes one sliced onion, one sliced red bell pepper, and one sliced green bell pepper.
How long do the onions and peppers need to cook?
Cook the onions and peppers for about 4-5 minutes until they are softened and golden brown.
What spices are used to flavor the Basque chicken?
The recipe uses 1 teaspoon of regular paprika, 1 teaspoon of smoked paprika, and 1 teaspoon of dried thyme.
What role does prosciutto play in this recipe?
3.5 ounces of prosciutto are torn into pieces and fried with garlic and paprika to add a smoky flavor.
Which types of wine are used in the sauce?
The recipe uses 1/3 cup of Marsala wine and 2/3 cup of white wine.
Do I need to add water to the chicken?
Yes, 1/2 cup of water is added along with the wine and tomatoes to create the simmering liquid.
What kind of tomatoes should I use?
Use a 14-ounce can of diced tomatoes with their juices.
What type of olives are recommended?
The recipe specifies 1/2 cup of pitted Nicoise olives.
How long does the chicken need to simmer?
The chicken should simmer covered for 35-40 minutes until thoroughly cooked.
How do I prepare the polenta?
Slice two 1-lb packages of ready-made polenta into 1-inch rounds.
How is the polenta cooked?
The polenta slices are fried in garlic-infused olive oil until golden brown and crispy on both sides, about 3-4 minutes per side.
Why is garlic fried and then discarded?
One clove of garlic is fried in the polenta oil for 3-5 minutes to flavor the oil before being removed.
What garnish is used for this dish?
The dish is garnished with one teaspoon of chopped fresh parsley.
Can I use a Dutch oven for this recipe?
Yes, a large Dutch oven is recommended for browning the chicken and simmering the sauce.
How many garlic cloves are needed in total?
A total of 3 cloves are used: 2 minced for the sauce and 1 for flavoring the polenta oil.
How do I know the sauce is ready?
The sauce is ready when it has thickened to your liking after the 35-40 minute simmer.
Should the bell peppers be seeded?
Yes, the red and green bell peppers should be cored and seeded before slicing.
How much olive oil is needed for the entire recipe?
The recipe uses a total of 3 tablespoons of olive oil divided between frying the chicken and the polenta.
What is the first step of the recipe?
The first step is dusting the chicken pieces in seasoned flour.
Is the polenta homemade or store-bought?
The recipe calls for ready-made polenta packages for convenience.
What texture should the polenta have?
The polenta should be golden brown and crispy on the outside after frying.
When do I add the garlic to the chicken sauce?
Add the minced garlic after the vegetables have softened, frying for 2-3 minutes.
How much flour is used for dredging?
The recipe uses 2 tablespoons of seasoned flour.
Are the olives added at the beginning or end?
The olives are added before the simmering process begins.
What heat level should I use for simmering?
Once the mixture reaches a boil, lower the heat to a gentle simmer.
What is the total number of ingredients?
This recipe utilizes 21 different ingredients.