Chicken
Alla
Basque
-
serves
4
4
chicken
legs
1
tbsp
olive
oil
2
onions,
coarsely
chopped
1
sweet
red
pepper,
sliced
1/4
tsp
hot
pepper
flakes
12
cloves
garlic,
thinly
sliced
1/2
lb
prosciutto,
coarsely
chopped
2
tbsp
chopped
tomatoes
1
cup
parboiled
rice
1
can
(19
oz)
tomatoes
1
cup
dry
white
wine
1
orange,
peeled,
halved
crosswise
and
cut
into
wedges
2
tbsp
black
olives,
pitted
and
halved
Salt
and
pepper
Cut
chicken
legs
into
drumsticks
and
thighs.
In
large
deep
skillet,
heat
oil
over
medium-high
heat,
brown
chicken,
in
batches,
sprinkling
lightly
with
salt
and
pepper.
Remove
and
set
aside.
Drain
off
all
but
2
tbsp
drippings
from
pan,
add
onions,
red
pepper,
hot
pepper
flakes,
and
salt
and
pepper
to
taste;
cook
over
medium
heat
for
5
minutes.
Add
garlic,
prosciutto
and
tomatoes;
cook,
stirring,
for
2
minutes.
Add
rice
and
stir
well
to
coat,
add
tomatoes
and
wine
;
bring
to
boil,
scraping
up
any
brown
bits
from
bottom
of
pan.
Top
with
chicken;
tuck
orange
wedges
and
olives
around
pieces.
Cover
and
bake
in
350
F
oven
for
1
hour
or
until
juices
run
clear
when
chicken
is
pierced.
Enjoy!
Submitted By (Miki)
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