Basque Style Chicken Fast Food

BASQUE-STYLE CHICKEN WITH PEPPERS AND OLIVES

Steps:

• Cook the chicken: Return all the chicken to the pan, skin side up, along with any juices in the bowl. It's ok if the thighs are a tight fit. Spoon some of the sauce over the chicken. Return to a boil, lower the heat, and partially cover. Simmer for 20 to 25 minutes, or until the chicken is cooked through, opaque, and registers 165°F with a digital thermometer.

BASQUE-STYLE CHICKEN FAST

Steps:

• Place each chicken breast between two large pieces of plastic wrap. Using the flat side of a meat mallet or heavy skillet, pound each breast until it is uniformly about one-fourth-inch thick. Season each piece with one-fourth teaspoon salt and a pinch of pepper. Place each breast on top of a large piece of plastic wrap or wax paper.
• In a large skillet, heat the butter and 1 tablespoons of the olive oil over medium-high heat until hot. Add the chicken, one piece at a time, and sauté until golden-brown, about 2 1/2 minutes on the first side and 30 seconds on the other. Remove the chicken to a plate. Set aside in a warm place.
• Drain the excess fat from the pan and add the remaining tablespoons of oil over medium heat. Add the pancetta and sauté until browned, about 2 minutes. Add the shallot and sauté for 1 minute, until tender, then add the garlic and sauté just until aromatic, a few seconds, being careful not to brown. Add the wine, stirring to scrape up the browned bits at the bottom of the pan.
• Stir in the chicken broth, the Espelette pepper, thyme and tomatoes. Allow the sauce to come to a simmer and cook for 5 minutes so that the flavors develop. Stir in the olives.
• Add the chicken back to the pan, spooning the sauce over it. Cook for 1 minute, then remove the chicken to a plate. Spoon the sauce evenly over each piece, and serve immediately.

BASQUE-STYLE CHICKEN

Steps:

• Heat 1/4 cup dressing in large skillet on medium-high heat. Add chicken; cook 2 to 3 min. on each side or until evenly browned on both sides. Remove chicken from skillet; set aside.
• Add remaining dressing, onions and ham to skillet; cook and stir 5 min. or until onions are crisp-tender. Stir in bell peppers, tomatoes, paprika and crushed red pepper; top with chicken.
• Bring to boil; cover. Simmer on low heat 20 min. or until chicken is done (165ºF). Serve over rice.

CHICKEN BASQUE

Steps:

• Joint chicken and season well ( you can use just chicken breasts if you feel flush ).
• Cut the onion and red pepper ( remove pith etc.) into strips the same size.
• Drain / dry and cut sun dried tomatoes into 1cm pieces.
• Heat 2 tablespoons of oil in a flameproof casserole dish ( with lid ). Add the chicken and brown all over. Take out and drain on kitchen paper.
• Add onions and peppers and brown - about 5 minutes.( More oil may be needed.).
• Add chopped garlic chorizo and sun dried tomatoes. Cook for about 1 minute until garlic is golden and the meat has changed colour slightly.
• Add rice - stir until grains have been coated in the oil.
• Add the stock, wine, tomato puree and cayenne pepper.
• Heat until a gentle simmer is achieved. Place chicken pieces on the top ( the rice should be submerged in the liquid.), sprinkle on the herbs and scatter the olives and orange wedges. Cover and cook on the gentlest possible heat for 50-60 minutes - or until the rice is cooked through.
• This meal can be prepared in advance up to Stage 9.

BASQUE CHICKEN

Steps:

• Place flour in a shallow dish. Dip chicken into flour to coat. In a large skillet cook chicken in hot oil over medium-high heat about 4 minutes or until chicken is browned, turning once. Remove chicken.
• Add sweet peppers, onion and garlic to skillet. Cook and stir for 3-4 minutes or until vegetables are nearly tender. Add paprika and cayenne pepper. Cook and stir for 1 minute more.
• Stir in undrained tomatoes, broth and olives (this is where I add about 1/8 cup wine). Bring to boiling. Return chicken to skillet, spooning tomato mixture over chicken. Reduce heat. Simmer, covered, about 10 minutes or until chicken is tender and no longer pink.
• Transfer chicken to a serving platter. Stir snipped oregano into tomato mixture. Spoon tomato mixture over chicken. If desired, garnish with some oregano leaves.

BASQUE-STYLE CHICKEN

Steps:

• In 12-inch skillet, cook chicken in hot oil over medium heat 10 minutes or until light brown, turning to brown evenly.
• Remove chicken.
• Add mushrooms, sweet peppers and onion to skillet.
• Cook and stir 3 minutes.
• Stir in undrained tomatoes, wine, salt, and pepper.
• Bring to boiling; reduce heat.
• Return chicken to skillet.
• If desired, sprinkle with additional salt and pepper.
• Simmer, covered, 25 - 30 minutes or until chicken is tender and no longer pink.
• Transfer chicken to platter.
• Cover; keep warm.
• Skim any fat from vegetable mixture.
• Combine water and cornstarch; stir into vegetable mixture.
• Stir in peas.
• Cook and stir until thickened and bubbly.
• Cook and stir 2 minutes more.
• Spoon over chicken and rice.

BASQUE-STYLE CHICKEN

Steps:

• Place each chicken breast between two large pieces of plastic wrap. Using the flat side of a meat mallet or heavy skillet, pound each breast until it is uniformly about one-fourth-inch thick.
• Season each.piece with one-fourth teaspoon salt and a pinch of pepper. Place each breast on top of a large piece of plastic wrap or wax paper.
• In a large skillet, heat the butter and 1 tablespoons of the olive oil over medium-high heat until hot. Add the chicken, one piece at a time, and sauté until golden-brown, about 2 1/2 minutes on the first side and 30.seconds on the other. Remove the chicken to a plate. Set aside in a warm place.
• Drain the excess fat from the pan and add the remaining tablespoons of oil over medium heat. Add the pancetta and sauté until browned, about 2 minutes. Add the shallot and sauté for 1 minute, until tender,then add the garlic and sauté just until aromatic, a few seconds, being careful not to brown. Add the wine, stirring to scrape up the browned bits at the bottom of the pan.
• Stir in the chicken broth, the paprika, thyme and tomatoes. Allow the sauce to come to a simmer and cook for 5 minutes so that the flavors develop. Stir in the olives.
• Add the chicken back to the pan, spooning the sauce over it. Cook for 1 minute, then remove the chicken to a plate. Spoon the sauce evenly over each piece, and serve immediately.