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Chicken Basque

Global.Platter's picture
Ingredients
  Whole chicken breasts/3 whole chicken breasts & 6 thighs for those who like dark meat 6
  White onions 1 Pound, peeled and left whole (Small Boiling Onions)
  Eggplant 1 Large, peeled and cut in fingers
  Green peppers 2 , seeded and cut in fingers
  Fresh mushrooms 1 Pound, quartered
  Green onion 1 Bunch (100 gm), bottoms, too, chopped
  Garlic 6 Clove (30 gm), pressed
  Canned whole tomatoes 28 Ounce, drained and chopped
  Dry thyme 1 Teaspoon
  Basil 1 Teaspoon
  Pepper 1 Teaspoon
  Salt 1 Teaspoon
  Bay leaves 2
  Sauterne wine 1 1⁄4 Cup (20 tbs)
  Bacon strips 6 , chopped
Directions

Chop bacon and fry in large frying pan, spoon out into 5 qt. Dutch oven
In bacon grease, brown chicken well on all sides; spoon out into Dutch oven.
Add boiling onions and tomatoes in drippings from chicken.
Saute green salad onions, mushrooms and peppers (if there is not enough bacon grease, you can add a little butter at this point); spoon out into Dutch oven after sauteing for about 10 minutes.
In all the juices from above, saute' the eggplant for 10 minutes.
Spoon out into Dutch oven.
Add the wine to the frying pan, garlic, thyme, salt, pepper, basil and bay leaves.
Stir till pan comes clean and pour into Dutch oven
Cover and bake at 350 degrees for 45 minutes.
Serve with rice, green salad and French rolls.
Note: This can be made 1 day ahead of time and this will also freeze well.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Gourmet

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