Basque-Style Chicken

Name: Basque-Style Chicken
Yield: 4
Ingredients: 8 bone-in, skin-on chicken thighs; 1/2 cup low-sodium chicken broth; salt and freshly ground black pepper to taste; 1 14.5-ounce can whole tomatoes, drained and pured in a food processor; 3 tablespoons extra virgin olive oil; 1/2 teaspoon dried thyme, crushed; 1 medium-sized onion, halved and sliced; 1/2 teaspoon teaspoon piment d'Espelette or 1/2 teaspoon Spanish paprika and 1/8 teaspoon cayenne pepper; 6 garlic cloves, minced; 1 7-ounce jar roasted red bell peppers, drained and thinly sliced (about 1 cup); 1/2 cup sweet vermouth; 1/4 cup diced prosciutto or jambon de Bayonne (about 1 ounce)

Basque-Style Chicken was pinched from <a href="http://www.ivillage.com/basque-style-chicken/3-r-396497" target="_blank">www.ivillage.com.</a>

"Here is one of my favorite French stews: Basque-Style Chicken. While some versions call on stewing the ingredients together, this version has you add the roasted red peppers and the prosciutto toward the end of the recipe. That way, they stay fresh and vivid, and make for a more striking, colorful, and up-to-date version of the dish...."

INGREDIENTS

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8 bone-in, skin-on chicken thighs

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1/2 cup low-sodium chicken broth

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salt and freshly ground black pepper to taste

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1 14.5-ounce can whole tomatoes, drained and pured in a food processor

•

3 tablespoons extra virgin olive oil

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1/2 teaspoon dried thyme, crushed

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1 medium-sized onion, halved and sliced

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1/2 teaspoon teaspoon piment d'Espelette or 1/2 teaspoon Spanish paprika and 1/8 teaspoon cayenne pepper

•

6 garlic cloves, minced

•

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

•

1/2 cup sweet vermouth

•

1/4 cup diced prosciutto or jambon de Bayonne (about 1 ounce)

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