26 Sep 2010
|Tomatoes||1 Pound (skinned)|
|Stock||1⁄2 Cup (8 tbs)|
|Fat||1⁄4 Cup (4 tbs)|
|Chicken legs and thighs||4|
|Parsley||2 1⁄2 Tablespoon, chopped|
Chop the tomatoes and onion and simmer with the stock.
Meanwhile, heat the fat and fry the chicken until just golden.
Simmer together for 15 minutes.
Top with parsley.
Chicken Basque Recipe