Poulet Basquaise

• 1 (3 1/2 pound) chicken
• Black pepper and salt
• 1/4 cup olive oil plus 2 tablespoons
• 1 large garlic clove, crushed and finely chopped
• 2 green peppers, cored, seeded, and cut into strips
• 1 red peppes, cored, seeded, and cut into strips
• 4 large tomatoes, skinned, seeded and chopped
• 1 cup mushrooms, finely diced
• 5 ounces Csabai sausage, cut into 1/4-inch slices
• 3/4 cup dry white wine
• 1 tablespoon parsley, roughly chopped
• 1 cup long grained rice, boiled

1. Remove wings from chicken, cut chicken into 4 pieces, 2 legs and 2 half breasts.
2. Dry meat thoroughly.
3. Place 1/4-cup olive oil into a pan on the heat, add the chicken - skin side down and brown on both sides.
4. Brown the sausage pieces on all sides In a separate pan place 2 tablespoons of olive oil - add the garlic and then the capsicum.
5. Add 2 tomatoes and allow the vegetables to sweat together.
6. Add the mushrooms to the chicken and the sausage.
7. Moisten with 1/2-cup dry white wine and then add vegetable mixture.
8. Simmer 25 minutes.
9. Remove chicken pieces to a heated serving dish and keep warm.
10. Add 2 tomatoes to the sauce.
11. Raise the heat under the pan, bring to the boil and reduce sauce.
12. Add the parsley and 1/4 cup white wine.
13. Reduce for 2 minutes.
14. Coat chicken with half of the sauce.
15. Place the boiled rice on a separate dish, make a well in the center and fill with the rest of the warm sauce.

chicken, black pepper, olive oil, garlic, green peppers, red peppes, tomatoes, mushrooms, sausage, white wine, parsley, long grained rice

Taken from www.foodnetwork.com/recipes/poulet-basquaise-recipe.html (may not work)