CHICKEN BASQUAISE
Chicken Basquaise (poulet Basquaise) is a delicious one pot chicken recipe made with tomatoes and peppers/capsicum. This one pot chicken stew is an easy and delicious midweek meal.
Provided by Robyn
Categories dinner
Number Of Ingredients 13
Steps:
- Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F
- Season the chicken thighs with salt and pepper then fry in 1 tbsp olive oil over medium high heat until browned all over.
- Remove to a plate, cover with foil and cook the sliced onion with the other ½ tbsp oil for 5 minutes, adding a splash of water if they start to burn.
- Add the red and green peppers/capsicum and fry for 3 minutes, then add the garlic and cook for a minute before stirring in the smoked paprika.
- Tip in the tomatoes, stock, bay leaf and seasoning and bring to a simmer.
- Return the chicken thighs to the pan and place the lid on it.
- Place in the oven and bake for 40 minutes, until the chicken is cooked all the way through.
- Sprinkle chopped parsley over, if using, and serve.
Nutrition Facts : Calories 325 kcal, Carbohydrate 11 g, Protein 20 g, Fat 23 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 111 mg, Sodium 239 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
POULET BASQUAISE (BASQUE STYLE CHICKEN)
Make and share this Poulet Basquaise (Basque Style Chicken) recipe from Food.com.
Provided by Member 610488
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Dust the chicken pieces in the seasoned flour. Heat the oil in a large dutch oven over medium-high heat and fry the chicken pieces until golden brown. Remove and set aside.
- Reduce the heat, add the onions, peppers, and cook, stirring frequently, for 4-5 minutes, until softened and golden. Stir in the garlic, paprikas and prosciutto and fry for another 2-3 minutes.
- Return the chicken to the pan, pour in the wines, water, and the tomatoes. Stir in the thyme and the olives and season to taste.
- Bring to a boil, then reduce heat to a simmer, cover the pan and cook for 35-40 minutes, until the chicken is cooked and the sauce is rich and thick.
- While chicken is simmering, cut the ready-made polenta into 1 inch slices. In a frying pan, heat olive oil then fry garlic for 3-5 minutes. Remove garlic from oil and discard. Fry the slices and when golden and crisp, garnish with fresh parsley. Serve along with chicken.
Nutrition Facts : Calories 1476.6, Fat 49.8, SaturatedFat 10, Cholesterol 103.5, Sodium 193.9, Carbohydrate 192.3, Fiber 20, Sugar 8.5, Protein 46.7
POULET BASQUAISE
Steps:
- Remove wings from chicken, cut chicken into 4 pieces, 2 legs and 2 half breasts. Dry meat thoroughly. Place 1/4-cup olive oil into a pan on the heat, add the chicken - skin side down and brown on both sides. Brown the sausage pieces on all sides In a separate pan place 2 tablespoons of olive oil - add the garlic and then the capsicum. Add 2 tomatoes and allow the vegetables to sweat together. Add the mushrooms to the chicken and the sausage. Moisten with 1/2-cup dry white wine and then add vegetable mixture. Simmer 25 minutes. Remove chicken pieces to a heated serving dish and keep warm. Add 2 tomatoes to the sauce. Raise the heat under the pan, bring to the boil and reduce sauce. Add the parsley and 1/4 cup white wine. Reduce for 2 minutes. Coat chicken with half of the sauce. Place the boiled rice on a separate dish, make a well in the center and fill with the rest of the warm sauce.
POULET BASQUAISE (BASQUE STYLE CHICKEN)
The peppers and ham are really what makes this a Basque style recipe. This is tasty without being strongly flavored.
Provided by graffeetee
Categories Whole Chicken
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 F.
- Season the cavity of the chicken with salt and pepper.
- Rub the chicken skin with the butter.
- Sprinkle the tarragon inside and outside the chicken.
- Place chicken in a roasting pan and pour over half the chicken broth.
- Cover and roast for about 75 minutes, basting every 20 minutes.
- Let chicken rest for 10-5 minutes.
- Deglaze the roasting pan with the remaining chicken broth.
- Make a slurry by mixing the cornstarch with a bit of water.
- Stir into the broth and cook and stir until thickened.
- Heat the olive oil in a skillet.
- Add the onions and saute for about 5 minutes.
- Add the red and green peppers and the ham and saute for another 4 minutes.
- To serve, carve the chicken and place on a platter. Arrange the ham and pepper mixture around the chicken and pour a bit of the gravy over all.
- Serve with the remaining gravy on the side.
Nutrition Facts : Calories 724, Fat 51.4, SaturatedFat 16.2, Cholesterol 222.3, Sodium 523.4, Carbohydrate 8.6, Fiber 1.6, Sugar 3.4, Protein 54.2
BASQUE CHICKEN (POULET BASQUAISE)
Make and share this Basque Chicken (Poulet Basquaise) recipe from Food.com.
Provided by CJAY8248
Categories Chicken
Time 1h30m
Yield 1 pot chicken, 6 serving(s)
Number Of Ingredients 8
Steps:
- Season chicken pieces with salt and pepper. Heat 1/4 cup olive oil in a dutch oven. Put in the chicken pieces and brown on all sides over high heat. Cover, and cook over moderate heat for 15 minutes.
- Seed the green peppers and cut into large strips. Place the green peppers, ham, and garlic in the dutch oven with the chicken. Cook for 20 minutes.
- Peel and seed the tomatoes. Heat remaining 1/4 cup olive oil in a skillet. Add the onions and cook over moderate heat for 15 minutes.
- Add the cooked onions and tomatoes to the dutch oven and cook for 15 minutes more.
- Adjust seasonings and serve hot.
Nutrition Facts : Calories 899.6, Fat 65.5, SaturatedFat 16.2, Cholesterol 241.6, Sodium 650.4, Carbohydrate 11.1, Fiber 3.1, Sugar 5.6, Protein 64.5
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