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
CHICKEN BASQUAISE
At the very time you are serving stir in some freshly torn herbs. Any kind of salad will make a good accompaniment. Try very thinly sliced fennel tossed in vinaigrette and a lot of freshly chopped flat-leaf parsley.
Provided by English_Rose
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put a tablespoon of oil in a medium flameproof casserole and when it is shimmering hot, brown the chicken in the hot oil on both sides.
- While this is happening, peel the onion, slice it in half and then into thick slices.
- Peel the garlic and cut into thin slices and cut the chorizo into 1/2 inch slices or small cubes if you bought a chunky one.
- When the chicken is golden brown on both sides remove it to a plate using a slotted spoon. Then, add the onion, garlic and chorizo to the hot pan and toss these around. If you want to, add a spot more oil, the onion needs to be tinged brown around the edges.
- Add the sliced peppers and continue cooking for 2-3 minutes.
- After that, stir in the rice, followed by the wine, the tomatoes, paprika and the chicken broth as soon as it comes up to simmering point, replace the chicken joints and scatter in the olives.
- Put a lid on and turn the heat to its lowest setting and let it cook very gently without stirring or disturbing it for 30-35 minutes.
- Serve with a salad or potatoes and steamed greens.
Nutrition Facts : Calories 1073.2, Fat 64.7, SaturatedFat 18.8, Cholesterol 305.3, Sodium 834.3, Carbohydrate 36, Fiber 2.7, Sugar 4.6, Protein 69.1
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.
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