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Basque Chicken with crispy Jambon de Bayonne

Matched with Moulin De Gassac Reserve De Gassac Rouge

Food and Wine Matching - Basque Chicken with Crispy Jambon De Bayonne

Serves

4

Ingredients

  • 8 bone-in chicken thighs
  • 2 tablespoons extra-virgin olive oil
  • 8 French shallots peeled, whole
  • 6 cloves garlic, minced
  • ½ cup dry sherry
  • ½ cup chicken stock
  • 1 can tomato puree
  • ½ tsp dried thyme, crushed
  • ½ tsp paprika
  • A pinch of cayenne pepper
  • 1 cup roasted red peppers, drained and thinly sliced
  • 8 slices of Jambon or prosciutto
  • Salt and pepper to taste

Method

  1. Season chicken thighs with salt and pepper.
  2. Heat the olive oil a heavy based braiser over a medium-high heat.
  3. Add the chicken and cook, turning often, for 10 to 15 minutes or until brown on all sides.
  4. Add all remaining ingredients, apart from the peppers, stirring to loosen any browned bits from pan.
  5. Bring to boil and reduce heat.
  6. Cover and simmer for 30 minutes, adding the sliced roasted red peppers 5 to 10 minutes towards the end of cooking time.
  7. A few minutes before the chicken is done, place the Jambon in a hot oven and bake until crispy. Remove and drain on paper towels.
  8. Remove chicken and roasted red pepper strips from pan - cover to keep warm.
  9. Boil pan sauce over medium-high heat until desired thickness.
  10. Divide chicken and peppers among plates, top with sauce and sprinkle with crisped Jambon to serve.

Wine match

Moulin De Gassac Reserve De Gassac Rouge

Moulin De Gassac Reserve De Gassac Rouge

Languedoc-Roussillon France,
Red Blend 2009

A very intelligently made wine, with the warmer climate characters well balanced and earthy, yet showing a fruit purity and richness that drinks well above its price.

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Eden Road The Seedling Shiraz

Eden Road The Seedling Shiraz

Canberra NSW,
Shiraz 2009

This Shiraz is wonderfully rich in flavour while remaining medium-bodied. Gamey flavours come to the fore, with some smallgoods notes adding character. Delicioius.

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