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Chicken, Basque Style
(Pollo Vascongado)
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| What You Need: |
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One 2˝-to 3-pound chicken
1 tablespoon olive oil
1 medium-large onion, chopped
4 ounces boiled ham, diced
2 cloves garlic, minced
2 tablespoons minced parsley
1 cup dry white wine
Paprika
Salt and pepper
˝ pound large shelled shrimp
Flour for dredging
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| How To Cook: |
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1. Wash the chicken and cut it into serving-size pieces (or have your butcher do this). Dredge each piece in flour.
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2. Arrange, skin-side down, in a 12-inch by 9-inch rectangular baking dish with the larger, thicker portion of each piece to the outside and the back pieces in the center.
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3. Sprinkle on the olive oil, chopped onion, diced ham, minced garlic, and minced parsley. Pour the wine in around the edges so as not to disturb the food arrangement.
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4. Sprinkle on the paprika; salt and pepper lightly. Cook, covered with wax paper, for 20 minutes in the microwave oven.
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5. Meanwhile, shell and devein the shrimp. Wash them and dredge them with flour.
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6. Sprinkle evenly over the chicken and then turn the chicken pieces over so that the shrimp is in the sauce and the chicken on top, skin-side up.
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7. Again, sprinkle with paprika, salt and pepper. Continue cooking, uncovered, for 10 minutes or until tender.
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