Best Basque Chicken Recipes

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.

CHICKEN BASQUE STYLE

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.

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 AND CHORIZO SAUTÉ

Steps:

• . 1. Heat a very large, deep skillet. Add the chorizo and cook over moderate heat, stirring, until lightly browned and some of the fat is rendered, about 5 minutes. Using a slotted spoon, transfer the chorizo to a large plate. 2. Heat the olive oil in the skillet. Season the chicken with salt and pepper and cook over moderately high heat, turning once, until well browned, 15 minutes. Add the chicken to the chorizo. 3. Add the bell peppers, red onions, garlic and thyme to the skillet and cook over moderate heat until barely softened, about 5 minutes. Add the tomatoes, sherry, paprika and crushed red pepper and cook for 1 minute, scraping up any browned bits from the pan. 4. Return the chicken and chorizo to the skillet. Cover and simmer over moderately low heat, turning occasionally, until the chicken is cooked through, about 25 minutes. Add the artichokes, tucking them in between the chicken pieces. Raise the heat to moderate and cook uncovered until the sauce is slightly thickened, about 10 minutes. Transfer the chicken to a deep platter. Stir the basil into the sauce and spoon over the chicken. Serve with crusty bread

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:

• 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.

BASQUE CHICKEN AND RICE

Steps:

• Heat deep stove top casserole or pan and add oil and chicken (I season with salt and pepper).
• Brown chicken well and remove to platter.
• Leave oil in pan (I drain off all but 2 tablespoons).
• Add to pan the garlic, onion and bell pepper.
• Saute until onion is clear and then deglaze pan with the 1/4 cup water.
• Return chicken to pan and add the chicken stock, rice, bay leaf, and more salt and pepper to taste.
• Bring to boil, cover the pan, and turn down to a simmer.
• Cook 25 minutes or until rice is tender.

BASQUE CHICKEN YASSA

Steps:

• Mix the lemon juice, the vinegar, half the oil, the onions and pour on
• the chicken pieces in a bowl. Marinate overnight, or longer.
• Remove the chicken and the onions from the marinade. Brown the chicken on both sides. Remove and set aside.
• Fry the onions in the remaining oil for a few minutes.
• Add the marinade, thyme, hot pepper, water and bay leaves. Simmer on medium heat for about 10 minutes. Return the chicken to the sauce and cook until done, about 30 minutes.

BASQUE-STYLE CHICKEN

Steps:

• 1. 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. 2. In a large skillet, heat the butter and 1 tablespoon 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. 3. Drain the excess fat from the pan and add the remaining tablespoon 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. 4. 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. 5. 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. Each serving: 515 calories; 45 grams protein; 6 grams carbohydrates; 1 gram fiber; 30 grams fat; 8 grams saturated fat; 135 mg. cholesterol; 1,144 mg. sodium.

SPICY BASQUE CHICKEN AND RICE CASSEROLE

Steps:

• Sprinkle chicken with black and red pepper and saute in oil on med heat, 8 min on each side. Remove and reserve liquid. Reduce heat to med-low and add oinion, red pepper, and ham. Saute 3-5 min and add garlic and rice. Cook 1 min and stir in chicken broth and wine. Return chicken to skillet, cover and simmer 20 min or till liquid is almost gone. Stir in peas and olives. Cover and simmer 2 min. Stir in parsley and red pepper sauce. Add salt to taste.

BASQUE CHICKEN & PEAS

Steps:

• In a heavy frying pan, cook onion and garlic over medium heat in oil, stirring often, until they begin to turn golden. Dust chicken pieces lightly with flour and add to the onion mixture. Continue to cook thighs, turning them over when they are brown. Stir in salt, pepper, paprika and wine. Simmer for about 15 min longer. Stir in peas and cook for only about 3 minutes Serve hot.

BASQUE BRAISED CHICKEN RECIPE - (4.3/5)

Steps:

• season the chicken pieces with salt and pepper and set aside Heat a large deep skillet over medium heat. Add the chorizo and cook untill lightly browned about 5 min. Transfer the chorizo to a plate. Heat the EVO in the skillet. Add the chicken pieces and cook, turning once, until well browned about 15 min. Remove chicken to same plate with chorizo. Slice the chorizo diagonally into 1" chunks when it is cool enough to handle.. Add the onion, bell peppers and garlic to the skillet. Saute until softened, about 2 min. Add the mushrooms, paprika, thyme, crushed red chili and saute another 3 minutes or so. Add the tomatoes and sherry and deglaze the pan, scraping up the stuck bits. Stir in the chopped hot cherry pepper or olives and orange zest. Return the chicken and chorizo and all their juices back into the skillet . Place the orange slices around the pan. Pour the chicken broth over all. Cover and simmer on moderate heat, stirring gently on occasion, until chicken is cooked through, about 35-45 minutes, uncover and simmer another 10 minutes or untill sauce has thickened a bit. Alternately, you can place the skillet uncovered in a 350 oven and braise for 35-45 minutes or until the chicken is cooked through. Stir in the fresh basil/ parsley Serve over rice, cous cous or pasta. Also terrific served with creamy mashed potatoes or cruchy roasted spiced potatoes. Sometimes we just sop it up with a yummy crusty bread and a crisp green salad on the side. No rules, just enjoy!

BASQUE CHICKEN CASSEROLE

Steps:

• Mix flour, salt and pepper in a freezer bag, add chicken, close bag and shake.
• Heat oil in stewpot or big skillet, stir-fry chicken for about 15 minutes on both sides. Remove from pan and put it on a plate.
• Add red and green pepper as well as onion and steam the veggies for about 3 minutes. Add garlic, chorizo and tomato puree and stew for another 3 minutes. Add the rice until it is
• Stir in chicken broth, chillies, thyme, salt and pepper and bring it to broil. Cover the stewpot ant let it simmer for about 30 minutes.
• Add ham, olives and the parsley, let it simmer another 5 minutes.

BASQUE CHICKEN WITH PEAS

Steps:

• Heat the olive oil in a large frying pan or skillet over medium-high heat. When the oil is hot, brown the chicken on both sides, seasoning generously with salt and pepper.
• Remove the chicken from the pan and reserve. Reduce the heat to medium and add the peppers, onion, bacon, parsley and garlic to the pan. Cook, stirring constantly, until the garlic and onion become translucent, about five minutes.
• Return the chicken to the pan, cover and cook over medium-low heat, stirring occasionally, until the chicken is nearly cooked through and the vegetables are tender, about 30 minutes.
• Add the peas, stir gently, cover and cook just until they are heated through, three to five minutes. (If using frozen peas, increase the cooking time slightly.) Season to tase.
• To serve, transfer the chicken and vegetables to a warmed serving platter and pour the cooking juices over all.

BRAISED BASQUE CHICKEN

Steps:

• Heat oil in a large skillet over medium-high heat. Sprinkle the chicken evenly with salt and pepper. Add the chicken to the skillet, in batches, if necessary, and brown on all sides. Transfer the meat to the insert of a 5- to 7-quart slow cooker.
• Add the onions, garlic, bell peppers, paprika and thyme to the skillet and saute until soft, 7-8 minutes.
• Deglaze the pan with the vinegar and broth, scraping up any browned bits from the bottom of the skillet. Add to the slow cooker, along with the chorizo, and stir to combine. Cover and cook on low for 7 to 8 hours (or on high for 3 to 4 hours), until the chicken is tender and cooked through.

CHICKEN BASQUE WITH OLIVES & ARTICHOKES RECIPE - (4.1/5)

Steps:

• Heat the oil in a large pot or dutch oven. In a shallow pan mix together the flour, paprika, salt and pepper then dredge the chicken shaking off the excess flour. Cook half the chicken on medium high heat for 4 to 5 minutes on each side so that they get browned. Take out and set on a plate then cook the remainder of the chicken. Sauté the onions, bell pepper and garlic together for about 3 minutes, then add the sherry vinegar getting all the bits scrapped from the bottom. Add the olives, tomatoes, artichokes, and broth to the pot then, add the chicken back and nestle them in between. Let the pot come to a boil then put the lid on and bake in the oven at 350 F for 1 to 1 1/2 hours. When done serve with lemon wedges, sprinkle the lemon juice over the chicken and broth it adds a nice flavor.

CHICKEN BASQUE STYLE

Steps:

• Sprinkle chicken generously with salt.
• In a deep pan or stockpot heat 3 tablespoons olive oil over high heat. Add the chicken and cook for 10 minutes , turning once, until it is lightly browned on all sides, set aside, keep warm.
• In the meantime, in another skillet, heat remaining olive oil over medium heat. Cook the garlic for about 1 minute until it turns golden, then add the onion. Saute' for about 5-10 minutes, until it is softened. Add the peppers, tomatoes and tomato paste, mix well and season with salt and sugar. cook, stirring for about 15 minutes, until the tomatoes release their liquid ( I only simmered this for about 5- 10 minutes) Add beans.
• Add the pepper- tomato mixture and the wine to the chicken and mix well. Partially cover the pan and cook over medium heat for about 40 minutes, until the sauce thickens and the chicken is cooked through.
• Gently stir in the lemon juice and cook 5 more minutes. Serve chicken and sauce garnishend with parsley.

CHICKEN AND SAUSAGE BASQUE

Steps:

• Sauté the zucchini in the 2 tablespoons of hot olive oil in large skillet over high heat for 3 minutes or until browned. Sprinkle with the salt and pepper; stir well. Remove from the pan with a slotted spoon and set aside.
• Reduce the heat to medium high. Add the sausage and cumin to the skillet; cook 8 minutes or until browned and no longer pink. Drain, reserving 1 tablespoon of drippings in skillet. Cut sausage into ¾-inch pieces, set aside.
• Add butter and next 3 ingredients to skillet; cook stirring often, until the onions are tender and mushroom liquid evaporates. Remove the vegetables from the skillet with slotted spoon.
• Heat 1/4 cup of the olive oil in same skillet over medium high heat.
• Dredge the chicken in the flour. Cook the chicken in hot oil for 8 minutes or until done turning once. Stir in the vermouth, the roasted red peppers, reserved sliced sausage, reserves vegetables, parsley, bay leaves, basil, and thyme. Bring to boil and simmer uncovered 5 minutes; discard bay leaf and serve.

BASQUE CHICKEN STEW

Steps:

• Combine paprika, salt, and pepper; toss with chicken.
• Heat oil in a pot over medium-high. Add chicken and brown on all sides, 5 minutes. Transfer to a plate.
• Reduce heat to medium. Add onions and ham to pot; cook, stirring, until onions soften, 4-5 minutes. Add garlic, thyme, and bay leaf; cook until fragrant, 1 minute.
• Deglaze pot with sherry, scraping up any brown bits. Cook until sherry is nearly evaporated. Stir in broth, tomatoes, red peppers, and chicken; bring to a boil. Cover pot, reduce heat to medium-low, and simmer stew 10 minutes. Stir in parsley, season with salt, black pepper, and sherry. Serve over saffron rice topped with toasted slivered almonds.

POLLO VASCONGADO (BASQUE CHICKEN )

Steps:

• Sprinkle chicken pieces with salt and pepper.
• In a large skillet, fry chicken in olive oil until golden on all sides.
• Reserving the oil in the skillet, remove the chicken pieces and place them in a large dutch oven with a cover; set aside.
• Saute onion and garlic in the same oil that the chicken was cooked inches.
• When onion becomes opaque, stir in the flour and cook an additional 2-3 minutes.
• Add the ham or bacon, paprika and wine; bring to a boil.
• Pour the wine mixture over the chicken; set the pot on the stove and bring it to a boil.
• Cover the pot, reduce the heat and simmer 30 minutes.
• Clean the shrimp and place it on top of the chicken; cover and continue to simmer for 10 minutes or until the shrimp are pink.
• Garnish with parsley sprigs.
• Helma suggests serving this with rice and a green salad.