Last night's dinner took us to another place with it's flavors of both France and Spain - France with thyme and garlic and Spain with chorizo, red peppers and sherry. I have to admit, it was a very successful relationship!
I've been meaning to try this recipe from Food & Wine for a long time, so last night seemed as good a time as any. Simple to prepare, the chicken is browned in some juices left from frying chorizo, then braised along with red onions, red peppers, lots of garlic, thyme, and sherry. It's kicked up a notch with the addition of sweet paprika and red pepper flakes. I went the whole distance of course with the red pepper flakes and actually added a teaspoon of them - it wasn't too spicy for us, but if you're a bit wimpy in that department you can certainly cut back on the amount you use. Just don't leave them out entirely because they're an integral part of the flavors in the dish. Oh the other thing - make sure you use DRY SHERRY, not sweet and for heaven's sake don't even think about using the "cooking" variety. If you wouldn't drink it, don't use it. A second choice would be some Dry Marsala wine. OK - so have I been bossy enough?
Food & Wine recommend serving this Basque Chicken with crusty bread which would be amazing to sop up all the good juices. Since we're still trying to recover from too many excesses over the weekend, the bread got kicked to the curb but holy cow would it ever be good with a loaf of homemade bread! This recipe's a real keeper - we liked it very much. Give it a try and let me know what you think, OK? Download Basque Chicken with Chorizo
Another beautifully prepared dinner June. It looks and sounds fantastic!
Posted by: Mags | 04/06/2010 at 04:50 PM
It was some good Mags, and even better for lunch yesterday. Relatively healthy and delicious - what more can you ask except to have it with some of your bread! YUM
Posted by: June | 04/07/2010 at 06:41 AM