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
CHICKEN BASQUE STYLE
Provided by Barbara Kafka
Categories dinner, project, main course
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut the bell peppers in half lengthwise and remove the seeds.Grill or broil,skin side toward the flame (or heating element),until the skin is bubbly (about 15 minutes in an electric oven).
- While the peppers are broiling,prepare the onion and garlic.Place 1/3 of the fat in a large frying pan and melt it over medium heat. Add the pork belly and cook for a few minutes to release some of the fat. Add the onion and 3 cloves of the garlic.Cook,stirring occasionally,until translucent,about 10 minutes.
- Remove the peppers from the oven or grill and place in a paper bag for a few minutes.When the peppers have cooled slightly,remove the skin.Coarsely chop the peppers (there should be about 2 1/2 cups).
- Add the bell peppers and the hot peppers to the onions and garlic.Increase the heat and allow the mixture to color slightly.Add the tomatoes. Continue cooking over high heat for about 5 minutes,or until the tomatoes have collapsed.Reduce the heat to medium-low and cook,partially covered and stirring occasionally,for 40 minutes.
- Twenty minutes before the vegetables are done,season the chicken with salt and pepper.Place the remaining fat in a large,straight-sided frying pan,a wide-mouthed stock pot or braiser.Melt the fat over medium-high heat.Add the chicken pieces,two cloves of garlic,bay leaves and thyme.Brown the chicken on all sides,working in two batches if necessary,so there is no trace of red.
- Return all of the chicken to the pot and add the vegetable mixture. Bring to a boil. Lower the heat and cook at a low simmer for 30 minutes.
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