Poulet Basquaise Food

CHICKEN BASQUAISE

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.

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)

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.

POULET BASQUAISE (BASQUE STYLE CHICKEN)

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.

BASQUE CHICKEN (POULET BASQUAISE)

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.