Basque Style Chicken Recipes

BASQUE-STYLE CHICKEN WITH PEPPERS AND OLIVES

Steps:

• Cook the chicken: Return all the chicken to the pan, skin side up, along with any juices in the bowl. It's ok if the thighs are a tight fit. Spoon some of the sauce over the chicken. Return to a boil, lower the heat, and partially cover. Simmer for 20 to 25 minutes, or until the chicken is cooked through, opaque, and registers 165°F with a digital thermometer.

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.

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.