BASQUE CHICKEN
Another recipe I found in Better Homes & Gardens Cook Healthy Today. I am posting as written but I have add some white wine (which makes it a little more unhealthy but the flavor). Also I have used chicken thighs and canned tomatoes with the italian seasonings. Serve along with potatoes or rice.
Provided by mama smurf
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 243.5, Fat 11.9, SaturatedFat 2.7, Cholesterol 46.4, Sodium 142.2, Carbohydrate 17.3, Fiber 3.8, Sugar 5.4, Protein 18.3
BRAISED BASQUE CHICKEN
From Diane Phillips, "Slow Cooker: The Best Cookbook Ever" - posted here to keep from looking at it.
Provided by RubySue
Categories Stew
Time 7h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 800.1, Fat 60.8, SaturatedFat 16.4, Cholesterol 222.3, Sodium 1596.9, Carbohydrate 11.6, Fiber 2.7, Sugar 4.8, Protein 50.1
BASQUE BRAISED CHICKEN RECIPE - (4.3/5)
Provided by kishthecook
Number Of Ingredients 18
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!
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BASQUE-STYLE CHICKEN RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 2Total Time 35 minsEstimated Reading Time 5 mins
- 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.
- 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 saute 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.
- Drain the excess fat from the pan and add the remaining tablespoon of oil over medium heat. Add the pancetta and saute until browned, about 2 minutes. Add the shallot and saute for 1 minute, until tender, then add the garlic and saute 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.
- Stir in the chicken broth, the Espelette pepper, thyme and tomatoes. Allow the sauce to come to a 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.
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- 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.
- 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.
- 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.
- 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.
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- Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of 1/2-inch.
- Combine the flour, 1 teaspoon salt, a few grinds of black pepper and 1/2 teaspoon of the Espelette pepper on a plate or sheet of wax paper.
- Heat the butter along with 1 tablespoon of the olive oil in a large skillet over medium-high heat. Dredge each piece of chicken in the seasoned flour, shake off the excess and add the chicken to the pan.
- Cook the chicken until pale golden in color, 1-1/2 minutes per side. Transfer to a plate and set aside.
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- Add about 1 TBSP olive oil to a large, tall-sided/heavy-bottomed skillet set over med-high heat. Brown the chorizo on all sides until golden and crusty; about 8 to 10 minutes total. NOTE: I use a splatter screen or just the pan lid during this part, as sausage tends to really sputter and spit as it cooks.
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