This is my second attempt at Basque chicken from the recipe out of “Running with the Bulls” — written by my friends in Madrid.
www.thesavagefiles.com/bookpreview.htm (scroll to the bottom)
The first time I made this dish was two weeks ago, before the road trip to Pennsylvania and New York. There were five of us for dinner, and I hadn’t figured out how to turn on the fan over the stove* so I was roasting myself as well as the food. Between the convection oven and the stovetop action, there was enough heat generated to send up the Goodyear Blimp from the living room. On the menu was cold avocado soup, Basque chicken, patatas bravas, and sangria, but the chicken was the dish that took the longest to make.
I thought I could cut down on the prep time today, but it still took ages to prepare. It’s worth it, though. It’s no wonder the Spanish eat so late in the day, with how long it takes to cook dinner!
* Gigi’s Papa showed me this evening, the controls for the fans and lighting are on the microwave. I didn’t even think to look there…
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