I have been running around like a chicken with my head cut off getting ready for the Gooding Basque clubs annual picnic this weekend.   There is so much shopping and organizing to do.  Good thing I love to do both of those things!  In fact, I will admit that I am a little OCD when it comes to organizing! I have had this post ready for a while and just got around to finishing it.

This is my go to chicken recipe for our Basque club.  I make it often for catered lunches and our first Friday dinners.  At a recent luncheon a young man was practically licking the plate, he had used bread to get every last drop of sauce! As a cook you know you people enjoy your food when the plates coming back to the kitchen have no food left to scrape off other than bones.  This is one of those recipes.

Brush oil in casserole dish and place chicken in casserole.  Sprinkle granulated garlic and kosher salt over the chicken thighs. Bake at 350 degrees for approximately 30 minutes or until almost cooked

Place sweet peppers, onions and garlic in saucepan.  Cook and stir for 3 to 4 minutes or until vegetables are nearly tender.

Add paprika and red pepper flakes. Cook and stir for 1 minute more.

Stir in tomatoes, broth, parsley and olives.  Bring to a boil.  Spoon mixture over chicken.  Put casserole, covered, into a 350 degree oven for about 30 minutes.Enjoy!

Basque Chicken with sauce

1 package Chicken thighs with skin

olive oil

granulated garlic

kosher salt

1 green and 1 red bell pepper cut into bite size pieces

1 onion, sliced

4 cloves garlic, minced

1 tsp paprika

1/8 tsp red pepper flakes

1-14.5 oz. can diced tomatoes, add more if needed

1/2 cup chicken broth

1 small can pitted sliced olives

snipped fresh parsley about a handful

Brush oil in casserole dish and place chicken in casserole.  Sprinkle granulated garlic and kosher salt over chicken thighs.  Bake at 350 degrees for approximately 30 minutes or until almost cooked.

Place sweet peppers, onion and garlic in saucepan.  Cook and stir for 3 to 4 minutes or until vegetables are nearly tender.  Add paprika and red pepper flakes.  Cook and stir for 1 minute.

Stir in tomatoes, broth, parsley and olives.  Bring to boiling.  Spoon mixture over chicken.  Put chicken, covered into a 350 degree oven for about 30 minutes.