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Basque-style chicken
Serves 4
1/4 cup olive oil
800g chicken tenderloins, tendon removed
1 large brown onion, halved, thinly sliced
2 garlic cloves, crushed
1 tablespoon sweet paprika
1 large red capsicum, roughly chopped
1 large green capsicum, roughly chopped
1/2 cup dry white wine
4 tomatoes, chopped
2 desiree potatoes, unpeeled, roughly chopped
crusty bread, to serve
1 Heat 2 tablespoons oil in a large, frying pan over medium-high heat. Cook chicken, in batches, for 1 minute each side or until browned. Transfer to a plate.
2 Add remaining oil to frying pan. Add onion. Cook, stirring, for 3 minutes or until soft. Add garlic, paprika and capsicums. Cook, stirring, for 2 minutes. Stir in wine. Bring to boil. Return chicken to pan. Add tomatoes and potatoes. Cover. Reduce heat to low. Simmer for 30 minutes.
3 Remove lid. Cook for a further 12 to 15 minutes or until potato is cooked and sauce has reduced. Season with salt and pepper. Allow to cool and freeze. Serve with crusty bread.
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