Basque-style chicken

Tender chicken is given a Spanish twist in this succulent chicken with capsicum and wine recipe.


Ingredients 

•  1/4 cup olive oil
•  800g chicken tenderloins, tendons removed
•  1 large brown onion, halved, thinly sliced
•  2 garlic cloves, crushed
•  1 tablespoon sweet paprika
•  1 large red capsicum, roughly chopped
•  1 large green capsicum, roughly chopped
•  1/2 cup dry white wine
•  4 tomatoes, chopped
•  2 desiree potatoes, unpeeled, roughly chopped
•  crusty bread, to serve

Method 

Step 1
Heat 2 tablespoons oil in a large, non-stick frying pan over medium-high heat. Cook chicken, in batches, for 1 minute each side or until browned. Transfer to a plate.
Step 2
Add remaining oil to frying pan. Add onion. Cook, stirring, for 3 minutes or until soft. Add garlic, paprika and capsicums. Cook, stirring, for 2 minutes. Stir in wine. Bring to the boil. Return chicken to pan. Add tomatoes and potatoes. Cover. Reduce heat to low. Simmer for 30 minutes.
Step 3
Remove lid. Cook for a further 12 to 15 minutes or until potato is cooked and sauce has reduced. Season with salt and pepper. Spoon into bowls and serve with crusty bread.


Nutrition

Energy 1846kJ	Fat saturated 3.00g
Fat Total 18.00g	Carbohydrate sugars 9.00g
Carbohydrate Total 14.00g	Dietary Fibre 6.00g
Protein 49.00g	Cholesterol 118.00mg
Sodium 111.77mg

Source:

http://www.taste.com.au/recipes/693/basque+style+chicken