pat's Recipe

Basque Chicken

Category: Poultry

2 medium yellow onions, thinly sliced
6 garlic cloves, thinly sliced
3 to 4 lbs chicken breasts, with bone & skin
1 tsp salt
1 tsp coarsely ground black pepper
2 Tbsp olive oil
1 Tbsp Spanish smoked paprika
3 to 4 medium tomatoes, peeled, seeded and
chopped
1 (12 oz) jar roasted red peppers, sliced or
2 roasted red peppers
1 cup reduced-sodium chicken broth

Preheat oven to 425 degrees.
Spread onions and garlic evenly in the bottom of a large shallow roasting pan. Cut each chicken breast in half. Sprinkle chicken pieces on both sides with salt and pepper. Place chicken, skin side up, in pan. Drizzle with olive oil; sprinkle with paprika. Bake 20 minutes.
Add tomatoes, red peppers and broth. Continue baking 35 to 40 minutes, basting chicken occasionally, until chicken juices run clear.

serves 8