Basquaise Sauce Recipes

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CHICKEN BASQUAISE



Chicken Basquaise image

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

4 chicken thighs (skin removed)
1½ tbsp olive oil
1 brown onion (sliced)
1 red bell pepper/capsicum (cut into strips)
1 green bell pepper/capsicum (cut into strips)
2 cloves garlic (crushed)
½ tsp smoked paprika
400 g tin/can chopped tomatoes
250ml (1c) stock/water
1 bay leaf
sea salt
cracked black pepper
parsley (finely chopped, for serving, optional)

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

BASQUAISE SAUCE



Basquaise Sauce image

This is a versatile sauce that can be used in many ways. It can be used on pasta, vegetables, or as a barbecue sauce. If thinned with water, it can be used to poach fish or chicken. With vinegar added, it can be a salad dressing. It can also be made ahead and frozen. I've substituted red New Mexico chili powder for piment d'espelette; if you can get piment d'espelette, by all means use that. You can also substitute hot paprika. Adapted from The Basque Kitchen.

Provided by Chocolatl

Categories     Sauces

Time 1h10m

Yield 2-3 cups

Number Of Ingredients 10

3 tablespoons olive oil
1 medium onion, coarsely chopped
3 small red bell peppers, coarsely chopped
5 garlic cloves, peeled
4 tomatoes, coarsely chopped
1 bouquet garni
1/8 teaspoon red new mexico chile powder
1 teaspoon kosher salt
1/4 teaspoon white pepper
1/3 cup water

Steps:

  • Heat oil in a large saucepan over high heat.
  • Add onions, peppers and garlic.
  • Reduce heat to medium-high and saute until golden, about 10 minutes.
  • Add remaining ingredients and bring to a boil.
  • Reduce heat to medium, cover, and simmer gently until thickened, about 45 minutes.
  • Working in batches, transfer to a food processor or blender and puree until smooth.
  • This will keep in the refrigerator, tightly covered, for up to 1 week, or in the freezer for 3 months.

Nutrition Facts : Calories 292.2, Fat 21.2, SaturatedFat 2.9, Sodium 896.6, Carbohydrate 24.2, Fiber 6.5, Sugar 13.6, Protein 4.4

COD BASQUAISE



Cod Basquaise image

In this easy one-pot dish, Chef Boulud marries clean, mild cod with bold chorizo, wine, garlic, and espelette, the iconic pepper of the Pays Basque region of France. The fish is first spiced and seared for a bit of texture, then gently poached in the bright broth to absorb flavor without overcooking.

Provided by Daniel Boulud

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

4 fillets cod, skinless, preferably center cut, about 1.5 lb total
Sea salt
1 teaspoon ground espelette pepper, divided, available at specialty markets or online; may substitute unsmoked hot paprika
1 teaspoon paprika, divided
4 tablespoons extra-virgin olive oil, divided, plus more for garnish
1 link Spanish chorizo, cut into ¼-inch coins; about ½ cup
1 small red onion, thinly sliced
1 small red bell pepper, thinly sliced, about ¾ cup
1 small yellow bell pepper, thinly sliced, about ¾ cup
1 small green bell pepper, thinly sliced, about ¾ cup
Freshly ground white pepper
2 cloves garlic, finely chopped, about 1 tablespoon
1 teaspoon tomato paste
1/2 cup high-quality white wine, preferably from the Basque region
2 plum tomatoes, blanched, peeled, seeded, cut into strips
1/2 cup Water
Flat-leaf parsley leaves, for garnish

Steps:

  • Season one side of the cod fillets with a pinch of salt, a pinch of espelette pepper, and a pinch of paprika. Heat 2 tablespoons olive oil in a large skillet over medium heat. Once oil is hot, arrange chorizo coins around the edge of the pan; then place the cod fillets, spiced side down, in the center. Sear the fillets until they are lightly golden on one side, about 30 seconds; then remove from the pan and set aside, spiced side up. Flip chorizo coins and continue to sear until they release some fat, 1 minute.
  • Add 1 tablespoon oil to the pan. Add sliced onions and peppers; stir, then season with a pinch of salt and freshly ground pepper. Toss or stir to combine, then add a pinch of espelette pepper and a pinch of paprika. Stir and sweat until vegetables are soft but have taken on no color, 6-8 minutes.
  • To the vegetables, add chopped garlic and 1 more tablespoon olive oil; toss and stir. Add the tomato paste and white wine, stir, and simmer for about 30 seconds. Add the sliced tomatoes. Continue simmering until the pan is nearly dry ("au sec"), 5-7 minutes. Add water, then nestle cod fillets into the vegetables, spiced side up. Reduce heat to low and poach the fish, uncovered, until cooked, 10-15 minutes.
  • Cod is done when it's no longer translucent. Garnish the dish with parsley leaves and a drizzle of olive oil. Serve immediately.

POULET BASQUAISE



Poulet Basquaise image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 12

1 (3 1/2 pound) chicken
Black pepper and salt
1/4 cup olive oil plus 2 tablespoons
1 large garlic clove, crushed and finely chopped
2 green peppers, cored, seeded, and cut into strips
1 red peppes, cored, seeded, and cut into strips
4 large tomatoes, skinned, seeded and chopped
1 cup mushrooms, finely diced
5 ounces Csabai sausage, cut into 1/4-inch slices
3/4 cup dry white wine
1 tablespoon parsley, roughly chopped
1 cup long grained rice, boiled

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.

PIPERADE BASQUAISE



Piperade Basquaise image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

4 tablespoons olive oil or 4 tablespoons rendered fresh pork fat or duck or goose fat
1/2 cup onions or scallions, finely chopped
1/2 teaspoon garlic, finely chopped
2 small peppers (preferably 1 green and 1 red or 2 green), seeded and cut into strips 11/2 inches long by 1/8 inch wide (about 3/4 cup)
1 pound fresh ripe tomatoes, peeled, seeded, and coarsely chopped (about 1 1/2 cups)
1 teaspoons dried basil or 1 tablespoons fresh basil, finely chopped
1/2 teaspoon dried pepper flakes or 1/8 teaspoon hot pepper sauce (recommended: Tabasco
1 tablespoon olive oil
1 tablespoon butter
1 cup cooked ham, cut into julienne strips 1 inch long by 1/8 inch wide
5 eggs
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon parsley, finely chopped and/or 1 tablespoons fresh chives, chopped

Steps:

  • Prepare the piperade by first heating the 4 tablespoons of fat of your choice in a heavy 8-inch frying pan or, better still, in a small oval copper or enamel pan that you can bring to the table. Add the chopped onions and garlic and cook them for about 5 minutes over moderate heat, stirring them frequently until they are soft but not brown. Stir in the pepper strips, turning them in the fat now and then, letting them cook for about 10 minutes, at which point they should be tender but still crisp. Drain the chopped tomatoes thoroughly and add them to the pan, sprinkling in at the same time the dried or fresh basil and the pepper flakes or hot pepper sauce. Raise the heat and cook the tomatoes briskly for a few minutes and stir constantly with a wooden spoon until all their moisture has evaporated. Be careful that the piperade doesn't burn. Put it aside until you are ready to reheat and serve it.
  • At that point, combine 1 tablespoon each of olive oil and butter in an 8-inch heavy frying pan, and over moderate heat, cook the julienned ham for a few minutes until the strips are thoroughly heated through. Remove them at once with a slotted spoon and spread them out on paper toweling to drain.
  • Meanwhile let the fat in the frying pan cool to lukewarm before pouring it into the eggs, lightly beaten with salt and pepper. Over low heat, stir the eggs with a rubber spatula until they begin to form soft, creamy curds. Remove them from the heat when they are not quite set and gently spread them over the reheated piperade. Let some of the colorful vegetables show through. Lightly scatter the ham on top, sprinkle with the chopped parsley and/or chopped chives, and serve at once.

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