Best Pollo Vascongado Basque Chicken Recipes

BASQUE CHICKEN

Steps:

• Rinse and pat dry the chicken parts.
• Heat in a wide, heavy Dutch oven over med high heat until fragrant: 3 tbsp olive oil Lightly brown chicken.
• Remove browned chicken to a plate.
• Remove all but 3 tbsp of fat in pan.
• Return chicken to pan.
• Add to pan the bell peppers, jalapenos, ham, garlic, salt (and ground black pepper).
• Place pan over low to med heat, cover tightly and cook at a quiet sizzle stirring often until the chiken is cooked through and the peppers are soft (about 45 min).
• Meanwhile, prepare the sauce.
• Heat in a large saucepan over me hi heat until fragrant: 2tbsp olive oil Add to saucepan: the onions (cook, stirring often until tender but not browned) Then add: tomatoes, 1/2 tsp salt, 1/2 tsp ground black pepper.
• Bring to a boil, then reduce the heat to med.
• Simmer, stirring often, until the sauce has thickened, about 20 min.
• Serve chicken on top of cooked white rice; spoon sauce on top.

BASQUE CHICKEN AND SHRIMP IN WINE

Steps:

• If finishing in the oven: preheat oven to 350°.
• Combine seasoning mix ingredients and set aside.
• Remove all visible fat from chicken.
• Sprinkle 1 tablespoon of seasoning mix over chicken and rub in well.
• Sprinkle 1 1/2 teaspoons of seasoning mix over shrimp and rub in well.
• Heat oil in a heavy skillet over high heat.
• Add chicken pieces and brown on all sides, about 8-10 minutes.
• Remove chicken to a bowl or plate.
• Add ham to skillet and saute, stirring once or twice, about 2 minutes.
• Add onions and 1 tablespoon of seasoning mix.
• Cook until a crust begins to form on bottom of pan, about 3 minutes.
• Stir in flour and cook until crust begins to harden, about 3 minutes.
• Add 1 cup of wine.
• Stir and scrape bottom of pan to dissolve crust.
• Cook, scraping well, 1-2 minutes.
• Stir in stock, scrape pan, and bring to a boil.
• Stir in remaining seasoning mix and bring to a rolling boil.
• Whisk in remaining wine.
• Cook 2 minutes.
• Remove from heat.
• To finish in oven: Place chicken and accumulated juices in an oven-proof casserole.
• Place shrimp on top.
• Pour sauce over them.
• Cover and bake until chicken is done, about 30 minutes.
• To finish on stovetop: Add chicken and accumulated juices back into skillet and stir.
• Add shrimp to skillet and stir.
• Spoon some sauce over chicken and shrimp.
• Cover and simmer over medium-low heat until chicken is done, about 30 minutes.

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.

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.

SHOYU CHICKEN

Steps:

• Heat oil slightly in wok.
• Add garlic and ginger and stir until light brown.
• Add chicken pieces and fry until lightly browned.
• Add sugar and cook until sugar is melted.
• Add shoyu and wine.
• Bring mixture to boil.
• Lower heat, put cover on wok, and simmer about 30 minute Stir contents occasionally.