2023 Vuelta España - Stage 13: Formigal to Col du Tourmalet
Today the race course moved back up to the north and even finished across the border in France. But, I will not be swayed to cook more French food as you can get all of that here. Today is a perfect meal to use up your summer garden goodies: onions, peppers, and tomatoes. While this is a chicken dish, there is a cameo by some serrano ham which is an excellent flavor enhancer in this preparation.
Chicken with Pepper and Tomatoes adapted from The Food of Spain, Claudia Roden
Onion, diced
4 garlic cloves, chopped
4 peppers, cut into wide strips
6 chicken thighs
1.5 lbs tomatoes, peeled and chopped
¼ lb serrano ham cut into thin slices
½ cup dry white wine
In a large dutch oven, set over medium heat, add a few tablespoons of oil and saute the onion until translucent and beginning to soften.
Add in the garlic and peppers and continue to cook for 10 minutes until they soften.
Finally, add in the tomatoes, with more salt and pepper and a pinch of sugar, and cook until reduced and jammy, about 15 minutes, stirring frequently.
Meanwhile, place a few tablespoons in a large skillet, set over medium heat. Season the chicken with kosher salt and freshly cracked black pepper and lightly brown the chicken on both sides.
Add in the serrano ham and cook for about two minutes, then add in the wine and bring to a boil.
Reduce the heat and simmer, covered for about 20 minutes, or the chicken reaches 170.
Combine the chicken skillet contents into the pepper and tomato sauce and stir to combine, then serve. ______________________________ Copyright 2023, Brendan McCann, All Rights Reserved.
Comentários