RECIPE - Chicken Basque, A Hearty Winter Warmer
Today I went a little crazy and bought 4 cookbooks... All with the words "Low Carb" or "Super Green" highlighted on the front cover. I think it's safe to say I'm obsessed with veggies at the moment (especially kale) and learning all the different ways I can use them. Even if the recipe doesn't ask for 8 different types, I'll find a way to squeeze them in, the more colourful the better!
But since Melbourne officially feels like Antartica, I was on the hunt for a warm, winter dish that was hearty, nutritious but didn't involve rice or pasta. One that overflowed with flavour and colour but didn't overwhelm me as this cooking thing is still so new for me.
As I sat on a bench in the middle of the mall, flicking through the pile of cookbook I had purchased, I was so excited to find this delicious, rich recipe in Pete Evan's Low Carb, Healthy Fat cookbook. I did however alter a few things, so if you want to grab the original, I've linked the website for you.
It was so simple to make and I couldn't believe how flavourful it turned out! I can't wait to make it again. I also had SOOO much fun taking some beautiful, minimalist photos with a cool winter theme, quite simply a perfect Monday.
4 - Chicken thigh cutlets, bone on, skin on.
Smoked Paprika, Salt, Pepper, Garlic Salt, to season chicken
Butter/Oil/Fat to fry the chicken
1 - Onion, chopped
2 - Capsicums 1 red and 1 yellow, chopped
100g - Red Brussels Sprouts, halved
100g - Canned Artichokes, sliced
100g - Broccoli Forest Heads, small
1 Hand full - Olives, I used a combination of types
3 - Tomatoes, chopped medium
2 cups - Bone Broth (I make my own and freeze it)
4 - Garlic Cloves, chopped
1/4 cup - Apple Cider Vinegar
Season the chicken with paprika, garlic salt, pepper and salt
Preheat oven to 170˚C.
Heat the butter/oil/fat in a deep, ovenproof frying pan over medium-high heat. Cook the chicken 4 minutes on the skin side and 2 minutes on the other side. Then remove chicken from the pan, set aside on a plate.
Reduce the heat to medium, add onions, capsicum, broccoli and brussels sprouts and cook for 5 minutes (or until softened).
Add the garlic, cook for 30 seconds then add the apple cider vinegar followed by the tomatoes, olives, artichokes and broth. Add the chicken back in the pan and bring to the boil.
Place pan in oven for 45 minutes.
I was way too impatient to photograph this deliciousness (and eat it!!!) that I forgot to add in the fresh spinach, lemon zest, a squeeze of lemon juice and basil leaves! Next time for sure...
One of my favourites, ever. 9/10