Basil Chicken Hash

Remember when Truman Capote served chicken hash at his incredibly
elegant Black and White Ball? What fun. So here's a recipe to make for
company. If Capote can serve it to his guests we certainly can. <g>


Basil Chicken Hash

Recipe By: Ina Garten

2 whole chicken breasts (4 split) -- bone in, skin on
16 basil leaves
Olive oil
Kosher salt
Freshly ground black pepper
2 pounds boiling potatoes -- peeled and quartered
2 red onions -- chopped
2 red bell peppers -- sliced in 1/2 lengthways, and cut in strips
3 garlic cloves -- minced
2 teaspoons chopped fresh thyme leaves
1 teaspoons paprika
1tablespoons tomato paste
Sour cream -- Cheddar and sliced lemons, for serving

Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking ***. Loosen the skin from the
meat with your fingers, leaving 1 side attached. Place 4 basil leaves
under the skin of each chicken breast. Pull the skin over as much of
the meat as possible so the chicken won't dry out. With your hands,
rub each piece with olive oil and sprinkle very generously with salt
and pepper. Bake the chicken for 35 to 40 minutes, until the skin is
lightly browned and the chicken is just cooked through. Set aside
until cool enough to handle, then remove the meat from the bones and
discard the skin and bones. Cut the chicken into large dice and set
aside. Lower the oven temperature to 200 degrees F.

Cook the potatoes in a large pot of boiling salted water for 10
minutes, and drain. When the potatoes are cool enough to handle, dice
them into 1/4-inch cubes.

Heat 4 tablespoons of olive oil in a large saute pan, over medium-low
heat. Working in batches, add the potatoes in a single layer and fry
them for 5 to 7 minutes, until evenly browned and cooked through.
Place the cooked potatoes on a baking ***, and keep them warm in the
oven while you fry the next batch.

In a separate saute pan, heat 4 tablespoons olive oil. Add the onions
and cook over medium-low heat for 10 to 15 minutes, or until
caramelized. Add the red peppers and saute on high heat for 2 minutes,
until the edges of the peppers are seared.

Lower the heat, add the garlic, thyme, paprika, 2 teaspoons salt, 1
teaspoon pepper, and the tomato paste. Add the chicken cubes to the
onion/pepper mixture, and heat through. Add the potatoes, and place on
a serving platter. Drizzle some sour cream over the hash, and serve
with grated Cheddar and lemon wedges.

Recipe Notes

I use russet potatoes and cook them the day before in the microwave.
Refrigerate overnight. They won't fall apart next day when you want to
fry them.

When adding the tomato paste, get it in contact with the fry pan so
you can fry it a bit to develope good flavor.

You do the the oniones and potatoes in seperate pans so you get good
color on each.

Keep the pieces large so you can recognize each thing

http://www.terrypogue.com/Terry


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