Pollo Vascongado (Basque Chicken )

Recipe by Acerast
READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sprinkle chicken pieces with salt and pepper.
  • In a large skillet, fry chicken in olive oil until golden on all sides.
  • Reserving the oil in the skillet, remove the chicken pieces and place them in a large dutch oven with a cover; set aside.
  • Saute onion and garlic in the same oil that the chicken was cooked inches.
  • When onion becomes opaque, stir in the flour and cook an additional 2-3 minutes.
  • Add the ham or bacon, paprika and wine; bring to a boil.
  • Pour the wine mixture over the chicken; set the pot on the stove and bring it to a boil.
  • Cover the pot, reduce the heat and simmer 30 minutes.
  • Clean the shrimp and place it on top of the chicken; cover and continue to simmer for 10 minutes or until the shrimp are pink.
  • Garnish with parsley sprigs.
  • Helma suggests serving this with rice and a green salad.
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