basque still (espelette pepper) chicken

Name: basque still (espelette pepper) chicken
Ingredients: 8 bone-in chicken thighs; Salt and freshly ground black pepper to taste; 2 tablespoons extra-virgin olive oil; 1 medium onion halved and sliced; 6 cloves garlic, minced; 1/2 cup sweet or dry vermouth or dry sherry; 1/2 cup low-sodium chicken broth; 1 14.5 ounce can tomatoes, drained then pureed in a food processor; 1/2 teaspoon dried thyme, crushed; 1/2 teaspoon piment d’Espelette or 1/2 teaspoon Spanish paprika and; 1/8 teaspoon of cayenne pepper; 1 7-ounce jar roasted red peppers drained and thinly sliced (about 1 cup); 1/4 cup Jambon de Bayonne or prosciutto, diced; 1 tablespoon extra-virgin olive oil

basque still (espelette pepper) chicken was pinched from <a href="http://chezbonnefemme.com/recipes/basque-style-chicken/" target="_blank">chezbonnefemme.com.</a>

INGREDIENTS

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8 bone-in chicken thighs

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Salt and freshly ground black pepper to taste

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2 tablespoons extra-virgin olive oil

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1 medium onion halved and sliced

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6 cloves garlic, minced

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1/2 cup sweet or dry vermouth or dry sherry

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1/2 cup low-sodium chicken broth

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1 14.5 ounce can tomatoes, drained then pureed in a food processor

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1/2 teaspoon dried thyme, crushed

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1/2 teaspoon piment d’Espelette or 1/2 teaspoon Spanish paprika and

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1/8 teaspoon of cayenne pepper

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1 7-ounce jar roasted red peppers drained and thinly sliced (about 1 cup)

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1/4 cup Jambon de Bayonne or prosciutto, diced

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1 tablespoon extra-virgin olive oil

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