Recipe: Chicken Basque Style

Recipes using McCormick Basil Leaves

• 3 lbs chicken, cut up
• 1/4 cup + 2 tbsp unbleached all-purpose flour
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 medium size onion, cut into 8 wedges
• 1/2 cup red bell pepper, membrane removed, seeded and cut into thin strips
• 1/2 cup green bell pepper, membrane removed, seeded and cut into thin strips
• 1 1/2 cups eggplant cut into 3/4 inch cubes
• 3/4 tsp oregano
• 1/4 tsp basil
• 1/8 tsp crushed red pepper
• 8 oz can whole tomatoes
• 1/2 cup dry white wine
• 2 oz black olives, pitted, halved, drained

1. Preheat oven to 350 degrees.
2. In a large zippered bag place 1/4 cup flour, 1 1/2 teaspoons salt and pepper. Add chicken pieces to bag, a few at a time, and shake to coat.
3. Brown chicken pieces in 1 tbsp olive oil in large non-stick saucepan; remove to 2 1/2 quart baking dish.
4. Remove any oil left in pan. Then add 1 tbsp olive oil and heat oil.
5. Add garlic, onion, peppers and eggplant. Cook, stirring frequently, until vegetables are crisp tender, about 3 minutes.
6. Add 2 tablespoons reserved flour mixture, remaining salt, oregano, basil and red pepper flakes; toss to coat vegetables.
7. Add wine, and tomatoes with liquid, breaking up large pieces. Bring to a boil.
8. Pour vegetable mixture over chicken and cover.
9. Place casserole in oven and bake for 30 minutes or until chicken is tender.
10. Uncover, add olives, and stir to mix.