Basque Braised Chicken Recipe 435

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BASQUE CHICKEN



Basque Chicken image

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

2 tablespoons all-purpose flour
4 skinless boneless, chicken breast halves
1 tablespoon olive oil
1 large green pepper, cut into thin bite-sized strips
1 large yellow pepper, cut into thin bite-sized strips
3 garlic cloves, minced
1 large onion, halved and thinly sliced
1 teaspoon paprika
1/8 teaspoon cayenne pepper
14 1/2 ounces diced tomatoes, undrained
1/4 cup reduced-sodium chicken broth
1/3 cup sliced pitted ripe olives
1 tablespoon snipped fresh oregano

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



Braised Basque Chicken image

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

1/4 cup extra virgin olive oil
10 chicken thighs, skin removed
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 medium onions, sliced into half-rounds
2 garlic cloves, minced
3 bell peppers, red and yellow, seeded and cut into 1/2-inch thick slices
1 teaspoon sweet paprika
1 teaspoon dried thyme
2 tablespoons sherry wine vinegar
1 cup chicken broth
4 ounces spanish chorizo or 4 ounces sopressata, cut into 1/2-inch dice

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)



Basque Braised Chicken Recipe - (4.3/5) image

Provided by kishthecook

Number Of Ingredients 18

8-10 oz Spanish or Portuguese Chorizo sausages (4 slender sausages from my Roma deli)
2-3 lbs bone in chicken pieces (Ive also used boneless skinless thighs with good result)
1 TBS extra virgin olive oil
salt and pepper to season
1 red bell pepper, sliced into strips
1 large onion, sliced
a handful of sliced mushrooms
lots of chopped or sliced garlic
2 large thyme sprigs
2 tsp oregano
1 orange, zested and sliced into quarters
1 cup fresh tomatoe puree( or 1 can roasted diced toms)
3/4 cup sherry
1/4 cup chicken broth (punch up flavor by adding some chix bullion paste too if you wish)
1 TBS good smoked paprika, hot or mild as you wish
crushed red pepper to taste
1 chopped pickled hot cherry pepper and 1 TBS of the juice from the jar, or chopped pitted olive mix with juice, or even capers will do. You choose depending on what you like! Omit completely if you want. I like the vinegar kick of it.
a handfull of fresh chopped basil and/or parsley

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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