Basque Chicken In Red Wine With Olives And Peppers
|Thick sliced bacon||1⁄2 Pound, cut into 3/4 inch strips|
|Chicken/3 pounds thighs||3 1⁄2 Pound, wing tips removed, cut into serving size pieces and patted dry (1 whole)|
|Onions||2 Large, peeled and coarsely chopped|
|Green bell pepper||1 Large, seeds and membranes removed, coarsely chopped|
|Red bell pepper||1 Large, seeds and membranes removed, coarsely chopped|
|Dried sage leaves||1 Tablespoon, crumbled|
|Dry thyme leaves||1 Teaspoon|
|Oil cured black olives||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste|
|Red wine||1 1⁄4 Cup (20 tbs) (hearty)|
In a large, heavy casserole, cook the bacon over medium-high heat for about 2 to 3 minutes, until the pieces begin to separate and the fat has covered the bottom of the pan.
Add the chicken, skin side down, and cook for 10 minutes over medium-high heat to lightly color the skin.
If the chicken sticks, use a spatula to loosen it.
Turn the pieces, add the onions and peppers, and continue cooking for another 5 to 6 minutes.
Drain the fat from the casserole.
Add the sage, thyme, olives, salt, and a liberal amount of pepper.
Pour in the red wine, adjust the heat to high, and boil the liquid for 5 to 6 minutes to reduce it slightly, stirring and scraping up any browned cooking bits.
Reduce the heat so the liquid is just simmering and cook for another 15 minutes, stirring occasionally.
The chicken may be made a day or two ahead of time and slowly reheated.