Poulet Basquaise (Basque Style Chicken)

• 2 lbs chicken pieces
• 2 tablespoons flour, seasoned with salt and pepper
• 3 tablespoons olive oil
• 1 onion, sliced
• 1 red bell pepper, cored seeded sliced
• 1 green bell pepper, cored seeded sliced
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon smoked paprika
• 3 1/2 ounces prosciutto, torn into pieces
• 1/3 cup marsala wine
• 2/3 cup white wine
• 1/2 cup water
• 1 (14 ounce) can diced tomatoes
• 1 teaspoon dried thyme
• 1/2 cup nicoise olive
• salt & freshly ground black pepper, to taste
• 2 (1 lb) packages ready-made polenta
• 3 tablespoons olive oil
• 1 garlic clove, minced
• 1 teaspoon fresh parsley, chopped

1. Dust the chicken pieces in the seasoned flour. Heat the oil in a large dutch oven over medium-high heat and fry the chicken pieces until golden brown. Remove and set aside.
2. Reduce the heat, add the onions, peppers, and cook, stirring frequently, for 4-5 minutes, until softened and golden. Stir in the garlic, paprikas and prosciutto and fry for another 2-3 minutes.
3. Return the chicken to the pan, pour in the wines, water, and the tomatoes. Stir in the thyme and the olives and season to taste.
4. Bring to a boil, then reduce heat to a simmer, cover the pan and cook for 35-40 minutes, until the chicken is cooked and the sauce is rich and thick.
5. While chicken is simmering, cut the ready-made polenta into 1 inch slices. In a frying pan, heat olive oil then fry garlic for 3-5 minutes. Remove garlic from oil and discard. Fry the slices and when golden and crisp, garnish with fresh parsley. Serve along with chicken.

chicken, flour, olive oil, onion, red bell pepper, green bell pepper, garlic, paprika, paprika, marsala wine, white wine, water, tomatoes, thyme, nicoise olive, salt, polenta, olive oil, garlic, fresh parsley

Taken from www.food.com/recipe/poulet-basquaise-basque-style-chicken-485439 (may not work)