(Niçoise-Style Chicken with Bell Peppers)
4 chicken leg quarters
2 tablespoons olive oil
8 ounces bacon
1 medium onion, thinly sliced
2 cloves garlic, minced
Anchovy paste, to taste
Freshly ground black pepper
1/2 cup cognac or brandy
1 – 15-ounce can diced tomatoes, with juice
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 bay leaves
2 sprigs fresh thyme
1/2 cup Niçoise olives (or chopped Kalamata olives)
• Heat 2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Brown the chicken pieces on all sides. Remove from pan and set aside.
• Heat a Dutch oven or heavy saucepan over medium-high heat, Add the bacon and sauté until lightly browned. Add the onions, peppers and garlic. Salt with the anchovy paste. When the vegetables are soft, add the chicken pieces and stir with a wooden spoon. Season with pepper to taste. Deglaze with the brandy, scraping the bottom of the pan to release any brown bits.
• Add the tomatoes with juice, bell peppers, bay leaves, and thyme to the Dutch oven. Cover and cook for about 15 minutes. Remove the lid and continue cooking for about 15 minutes, to evaporate some of the liquid.
• Adjust the seasoning with anchovy paste and pepper. At the last minute, add a handful of Niçoise olives. Serve one leg per person with a generous portion of the vegetable mixture.
Serves 4
Inspired by Friend of Epicurean Exchange, Rosa Jackson, Les Petits Farcis, Nice, France