Review of last recipe (photo above) - The cake got stuck to the bottom of the pan when I inverted it (talk about a mess!), and I had to piece together something to photograph.  It's quite delicious, with the instant potatoes being substituted for flour (and I used buttered flavored since that was the only 4 serving size available for me to buy, and I wouldn't think of eating instant mashed potatoes).  I would make this again, and would serve it with a dollop of whipped cream.

TODAY'S RECIPE - BASQUE CHICKEN
Serve over rice...

Serves 4-6

1 cup flour
1/2 tsp salt
1/4 tsp pepper
1 3 1/2 lb frying chicken, cut into 6 pieces
1/4 cup olive oil
4 large tomatoes, peeled seeded and chopped
4 oz lean ham, diced
1 4 oz jar pimientos, drained and sliced OR 1 small roasted red pepper,
      peeled, seeded and chopped
1/2 cup dry white wine
chopped parsley

Preheat oven to 350 degrees.

Combine flour, salt and pepper in a medium bowl.  Dredge chicken pieces in flour mixture, shaking off excess.  Heat oil in large skillet over medium heat.  Add chicken pieces and brown on all sides.  Transfer to a 3-4 qt baking dish with tight-fitting lid. 

Drain oil from skillet.  Add tomatoes and ham, and cook over medium heat, stirring frequently; 5 minutes.  Stir in pimientos or roasted red pepper.  Add wine and simmer 3-4 minutes.  Pour over chicken in dish. 

Cover and bake until chicken is cooked through, about 25 minutes.  Garnish with parsley and serve over rice.