Basque Chicken with Bacon, Peppers and Olives

Serves 4

2 ounces thick-sliced bacon, cut into chunks
1 (3- to 3-1/2-pound) chicken, cut into serving pieces, skinned, if desired, rinsed and blotted dry
1 each red and green pepper, seeds and membranes removed, diced
1 medium onion, diced
3/4 cup dry white wine
2 sprigs of fresh thyme or 2 teaspoons dried thyme
Salt and freshly ground black pepper to taste
1/2 cup pitted green olives
1/4 cup sour cream, regular, low-fat or non-fat
2 tablespoons Silver Palate Green Peppercorn Garlic Mustard


Cook bacon in a large heavy skillet over medium-high heat until pieces separate and are lightly browned. Add chicken pieces, flesh side down. Cook until lightly colored, about 10 minutes. Turn, using a spatula, add bell peppers and onion, and cook second side 5 to 6 minutes more, stirring occasionally. Discard fat. Pour in wine, raise heat to high and bring to a boil. Cook 2 to 3 minutes to reduce liquid, scraping up all browned cooking bits. Stir in thyme, salt, pepper and olives. Lower heat, cover and simmer until chicken is cooked, 25 to 30 minutes. Blend sour cream with Silver Palate Green Peppercorn Garlic Mustard and stir in. Serve at once or cover and refrigerate. Slowly reheat before serving.

Silver Palate Products used in this recipe: