Recipe - Chicken With Peppers And Olives Basquestyle

1 lg Chicken; 3 One half to 4 pounds
4 tablespoon Oil
4 ounce Salt pork; in 3/4" cubes
2 Spanish onions; thinly
cut or sliced up
12 Cloves garlic peeled; whole
2 Red bell peppers; in 1/2"
strips
2 cup Chicken stock
2 cup Tomato concasse
1 cup Black olives; oil cured
1 teaspoon Red chili flakes
One half teaspoon Cinnamon

Cut chicken into 12 pieces and sprinkle with kosher salt. Refrigerate 1
hour. Remove from refrigerator and pat dry.

In a 14inch saute pan, heat oil until just smoking. Brown pieces until dark
golden brown, 4 to 5 at a time. Remove all chicken and add salt pork cubes.
Cook until golden brown and add onions, garlic and peppers. SautJ until
softened, about 4 to 5 minutes. Add chicken stock and chicken pieces.
Simmer 15 minutes until reduced by threequarters. Add tomatoes, olives,
chili flakes and cinnamon and cook 5 minutes. Season with salt and pepper
and serve.

Yield: 4 servings

NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A24

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 12, 1998