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Basque-style chicken


20 minutes


45 minutes



Basque-style chicken
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8 chicken drumsticks
45 ml (3 tbsp.) olive oil
15 ml (1 tbsp.) butter
Salt and pepper, to taste
1 large onion, finely chopped
3 garlic cloves, chopped
1 green pepper, diced
1 yellow pepper, cut into strips

225 g (8 oz.) cremini mushrooms, cut in four
100 g (3 1/2 oz.) prosciutto, finely diced
125 ml (1/2 cup) white wine
1 can, 540 ml (19 oz.), diced tomatoes
2 sprigs of fresh thyme or 2 ml (1/2 tsp.) dried thyme
Espelette pepper or Cayenne pepper, to taste


  1. In a large saucepan, heat the olive oil over high heat and melt the butter.
  2. Brown the chicken drumsticks on all sides.
  3. Season and set aside.
  4. In the same saucepan, add the vegetables and prosciutto, and sauté over medium heat for about 10 minutes.
  5. Set aside with the chicken.
  6. Deglaze the saucepan with white wine, and add the tomatoes and thyme.
  7. Bring to a boil, and add the drumsticks and vegetables.
  8. Cook for 25 to 30 minutes uncovered.
  9. Rectify seasoning and add a touch of pepper, to taste.

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