Basque Chicken

Submitted by KeyWee

"I've had this recipe since the early 70's. There is something about the blend of flavors that I like - maybe it's the Vermouth!"

 

• Ready In: 45mins
• Ingredients: 13
• Serves: 6

ingredients

• 1360.77 g chicken pieces (skinned or not as desired)
• 29.58 ml olive oil
• 1 medium onion (chopped)
• 1 clove garlic (minced)
• 170.09 g can tomato paste
• 473.18 ml diced tomatoes (undrained)
• 236.59 ml sweet vermouth
• 7.39 ml salt
• 1.23 ml pepper
• 2.46 ml dried basil
• 2.46 ml dried thyme
• 1 bay leaf
• 14.79 ml cornstarch

directions

1. In Dutch oven, heat oil, and brown chicken pieces on all sides.
2. Add remaining ingredients except cornstarch, cover and simmer over low heat until tender, about 30 minutes.
3. Place chicken on heated platter.
4. Thicken sauce with the cornstarch dissolved in 2 tablespoons of water.
5. Add to tomato mixture.
6. Bring to a boil, stirring constantly, until sauce is desired thickness.
7. Remove bay leaf and pour sauce over chicken.
8. Serve over hot cooked pasta.