James's Basque Olive Tomato
1 lrg Chicken - (3 1/2 to 4 lbs)
Kosher salt to taste
4 tb Oil
4 oz Salt pork cut 1/2" cubes
2 x Spanish onions thinly sliced
12 x Garlic cloves peeled, whole
2 x Red bell peppers cut 1/2" strips
2 cup Chicken stock
2 cup Stewed Tomato
1 cup Black olives, oil cured
1/2 cup green stuffed olives
1 tsp Red chili flakes
1/2 tsp Cinnamon
Salt to taste
Freshly-ground black pepper to taste
Method :
Cut chicken into 12 pieces and sprinkle with kosher salt. Refrigerate 1 hour.
Remove from refrigerator and pat dry.
In a 14-inch sauté pan, heat oil until just smoking. Brown pieces until dark
golden brown, 4 to 5 at a time. Remove all chicken and add salt pork cubes. Cook
until golden brown and add onions, garlic and peppers. Saute until softened,
about 4 to 5 minutes. Add chicken stock and chicken pieces. Simmer 15 minutes
until reduced by three-quarters. Add tomatoes, olives, chili flakes and cinnamon
and cook 5 minutes. Season with salt and pepper and serve.
This recipe yields 4 servings.
1746
British
defeat Scots under Stuart Pretender Prince Charles at
Culloden Moor
. Last battle fought on British soil.