Blog, I've missed you. And I am so tired of explanations and excuses, so I'm not going to go into it. Honestly though, I needed a break. The last six months of my life have just been so crazy, so full of crisis, sleeplessness, and borderline hysteria, that now that things have finally begun to settle down I just needed to chill OUT and get my life back together.
Now I'm back! And I have so many yummy autumnal recipes to share with you! And so many cute pictures of this little one! I love him so, even if he has turned my world upside down shook it within an inch of its life.
This recipe is very special to me. It was one of the very first things I learned to cook when I was about 16, and the first taste of it floored me. I had never tasted something so good, and truth be told, I didn't even know food could taste so rich and wonderful. I'm not going to lie to you - my mom is not exactly the most inspired of cooks, and it was normal for us to eat the same thing every night for dinner for YEARS. My sister and I still joke about the "stuff on rice" years, where we ate sauteed chicken and vegetables on rice every single night for about 6 years. That's 2190 consecutive dinners of the same thing. By the 2189th dinner, we were really tired of it. This stew was SO good, and it still is. It's not as mind-blowing to me as it was back then, seeing as how I eat different things for dinner all the time now, but it's still mighty good. BECKS RECOMMENDS. You may cook now.
Basque Chicken Stew With Tomatoes, Potatoes, and Other Yummy Things
adapted from Paul Williams
The secret ingredient in this stew is BACON. Bippity Boppity Bacon! Don't leave it out. It's important. And so tasty.
2 large chicken breasts
1/4 lb bacon
2 medium yellow onions
2 red bell peppers (or 1 red and 1 green)
1 can fire roasted diced tomatoes
2 cups chicken stock, preferably homemade
2 cups small new potatoes, peeled and chopped into large chunks
1 cup white wine
1 bunch fresh Italian parsley
1 pinch cayenne pepper (about 1/4 teaspoon)
freshly ground pepper
Preheat the oven to 350 degrees. Brush olive oil over 2 chicken breasts, and sprinkle liberally with kosher salt and freshly ground black pepper. Roast in over 15 - 20 minutes until cooked through. Remove from the oven, and let cool.
Cut 2 red bell peppers in half lengthwise, and remove the stem and seeds. Roast in the oven until tough skins are blackened, about 20 minutes. Remove from oven and let cool.
remove skins for peppers, and slice into long strips.
Cut 1/4 lb bacon into small strips. Saute in a heavy bottomed skillet until crispy. Remove from pan, reserving the bacon grease.
Chop two medium onions into long strips. Saute in the reserved bacon fat until softened and translucent.
Place bacon and chicken in a large pot.
Add sliced pepper, sauteed onions, and 2 cups chicken stock.
Add 1 can fire roasted diced tomatoes...
...1 cup white wine...
...1/4 cup chopped Italian parsley...
... and 2 cups peeled, roughly chopped new potatoes.
Bring to a boil. Reduce heat to low, and let simmer 1-2 hours, until potatoes are soft. Tastes even better the second day. Enjoy!