Cooking Light's Basque Style Chicken

This was an amazing dish, adapted from Cooking Light magazine.

2 t smoked paprika
pinch black pepper
4 chicken leg quarters, skinned
olive oil
3 garlic cloves, minced
1/4 cup sliced green olives
1 large (18 oz) can diced tomatoes
1 small green chile, minced (I used a Hungarian)
1/4 cup finely chopped prosciutto or smoked ham
chopped fresh parsley for garnish

Combine paprika and pepper; sprinkle evenly over chicken. Let rest for 30 minutes.

Heat a little oil in a large oven proof frying pan or skillet over medium high heat. Add chicken to pan; brown well.
  http://media-files.gather.com/images/d657/d893/d745/d224/d96/f3/full.jpg
Add garlic to pan; cook 30 seconds. Add olives, tomatoes and chile to pan; bring to a boil. Reduce heat, and simmer 10 minutes. Stir in proscuitto.http://media-files.gather.com/images/d652/d893/d745/d224/d96/f3/full.jpg
Meanwhile, preheat oven to 350°.

Bake chicken mixture 20 minutes or til cooked through.

I served the chicken and sauce over saffron rice and sprinkled with prosciutto and parsley.http://media-files.gather.com/images/d647/d893/d745/d224/d96/f3/full.jpg

Comments

Post a Comment

Popular posts from this blog

~Big Al's~ Subs

Image
 I was inspired by this article from my sister Rob, who explains who Big Al is and what he has meant to legions of hungry people in a small town: http://www.gather.com/viewArticle.jsp?articleId=281474977272353&nav=Namespace What makes Big Al's subs better than any others that I have tried are the buns. He uses the same dough recipe as he does for the pizza. This is what I have tried to recreate here. I also made the sub sauce, which is near world famous. I don't think anyone who orders a sub from Big Al's does not also get a side of the sauce. (Well, other than me, but Matt likes it, so of course I had to make it). This is my version of the Big Al's Special complete with sub sauce. Homemade Sub Buns (recipe follows) Capicola Genoa Salami Provolone Cheese Lettuce, tomato and onion Pepperoncini (optional. They aren't authentic to an Al's) Al's Sub Sauce (recipe follows) Homemade Sub Buns I use this pizza dough recipe, which I really like:...
Read more

Mario Batali's Pasta with Roasted Cauliflower

Image
This pasta was absolutely fantastic! 1/2 head cauliflower, broken into florets olive oil, divided salt and freshly ground black pepper 3 garlic cloves, minced 2 anchovies 1 small (14.5 oz) can diced tomatoes 2 cups hot cooked pasta (I used cavatappi) 1/4 cup freshly grated Parmesan chopped fresh parsley leaves pinch saffron 1 T pine nuts, lightly toasted Preheat oven to 350°. Place cauliflower on a large baking pan and drizzle with a little olive oil and sprinkle generously with salt and pepper. Roast for about 15-20 minutes or til lightly golden. Remove and set aside. In a large saucepan, heat oil over medium heat. Cook garlic for a few seconds; mix in anchovies, tomato and garlic. Stir til the anchovies dissolve, about 5 minutes. Toss hot pasta with cauliflower, anchovie mixture, parsley, Parmesan, parsley and saffron. Taste and adjust as desired. Stir in pine nuts and serve immediately. I served the pasta with grilled Texas toast.
Read more

Magic Cookie Bars Recipe

Image
One of my favorite cookie bars of all! 1/2 cup butter, melted 1 1/2 cups vanilla wafer crumbs 1 (14 ounce) can sweetened condensed Milk 2 cups semisweet chocolate chips 1 1/3 cups flaked sweetened coconut 1 cup chopped walnuts Preheat oven to 350°. Coat 13x9" baking pan with non stick cooking spray. Combine vanilla wafer crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a spatula. Bake 25 minutes or til lightly browned. Cool. Cut into bars.
Read more