Basque Chicken With Peas

Name: Basque Chicken With Peas
Total time: 45 min
Yield: Four servings
Cuisine: spanish
Ingredients: 3 tablespoons olive oil; 3 1/2 pounds chicken pieces; Salt and freshly ground black pepper to taste; 2 large bell peppers, cored and sliced into 1/4-inch pieces; 1 large onion, thinly sliced; 4 ounces lean slab bacon, rind removed and cut into 1/4-inch dice; 1 leafy sprig of parsley, coarsely chopped; 3 cloves of garlic, minced; 2 pounds fresh or frozen sweet green peas

By Susan Herrmann Loomis

Total Time: 45 minutes
Rating: 4(24)
Comments: Read comments

Featured in: FOOD; Basque In It

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Four servings

3tablespoons olive oil
3½pounds chicken pieces
Salt and freshly ground black pepper to taste
2large bell peppers, cored and sliced into ¼-inch pieces
1large onion, thinly sliced
4ounces lean slab bacon, rind removed and cut into ¼-inch dice
1leafy sprig of parsley, coarsely chopped
3cloves of garlic, minced
2pounds fresh or frozen sweet green peas

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat the olive oil in a large frying pan or skillet over medium-high heat. When the oil is hot, brown the chicken on both sides, seasoning generously with salt and pepper.
Step 2
Remove the chicken from the pan and reserve. Reduce the heat to medium and add the peppers, onion, bacon, parsley and garlic to the pan. Cook, stirring constantly, until the garlic and onion become translucent, about five minutes.
Step 3
Return the chicken to the pan, cover and cook over medium-low heat, stirring occasionally, until the chicken is nearly cooked through and the vegetables are tender, about 30 minutes.
Step 4
Add the peas, stir gently, cover and cook just until they are heated through, three to five minutes. (If using frozen peas, increase the cooking time slightly.) Season to tase.
Step 5
To serve, transfer the chicken and vegetables to a warmed serving platter and pour the cooking juices over all.

Ratings

4 out of 5

24 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.

Tom in Pacific Grove, CA4 years ago

I have been using they recipe since it first appeared in the Times over 30 years ago. It is just delicious. Simple and easy to execute. Make sure you don't overcook the peas as they add a nice fresh flavor to the savory chicken.

Allison6 years ago

We also loved this dish. I added a bit of saffron – not sure if that’s a Basque ingredient, but it added another dimension to the dish.

Kate7 years ago

My this was good! I was afraid the seasoning would be bland (I did add extra garlic and was generous with s&p) but it was just fine. I was also concerned that it would be greasy (olive oil, chicken and bacon drippings) but, happily I did not drain off any fat and just followed instructions. My only deviation was to use chicken breasts instead of assorted chicken parts. The chicken was moist and tender, the sauce was rich and flavorful without being oily, and all those peas were great!

Private comments are only visible to you.