Reminded of this, Basque Chicken With Peas and bacon
(was a favorite, for special dinner.)
Yield:
Four servings
3tablespoons olive oil
3½pounds chicken pieces
Salt and freshly ground black pepper to taste
2large bell peppers, cored and sliced into ¼-inch pieces
1large onion, thinly sliced
4ounces lean slab bacon, rind removed and cut into ¼-inch dice
1leafy sprig of parsley, coarsely chopped
3cloves of garlic, minced
2pounds fresh or frozen sweet green peas
Step 1
Heat the olive oil in a large frying pan or skillet over medium-high heat. When the oil is hot, brown the chicken on both sides, seasoning generously with salt and pepper.
Step 2
Remove the chicken from the pan and reserve. Reduce the heat to medium and add the peppers, onion, bacon, parsley and garlic to the pan. Cook, stirring constantly, until the garlic and onion become translucent, about five minutes.
Step 3
Return the chicken to the pan, cover and cook over medium-low heat, stirring occasionally, until the chicken is nearly cooked through and the vegetables are tender, about 30 minutes.
Step 4
Add the peas, stir gently, cover and cook just until they are heated through, three to five minutes. (If using frozen peas, increase the cooking time slightly.) Season to tase.
Step 5
To serve, transfer the chicken and vegetables to a warmed serving platter and pour the cooking juices over all.
https://cooking.nytimes.com/recipes/4746-basque-chicken-with-peas
