Chicken Basquaise Recipes

CHICKEN BASQUAISE

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.

CHICKEN BASQUAISE

Steps:

• Put a tablespoon of oil in a medium flameproof casserole and when it is shimmering hot, brown the chicken in the hot oil on both sides.
• While this is happening, peel the onion, slice it in half and then into thick slices.
• Peel the garlic and cut into thin slices and cut the chorizo into 1/2 inch slices or small cubes if you bought a chunky one.
• When the chicken is golden brown on both sides remove it to a plate using a slotted spoon. Then, add the onion, garlic and chorizo to the hot pan and toss these around. If you want to, add a spot more oil, the onion needs to be tinged brown around the edges.
• Add the sliced peppers and continue cooking for 2-3 minutes.
• After that, stir in the rice, followed by the wine, the tomatoes, paprika and the chicken broth as soon as it comes up to simmering point, replace the chicken joints and scatter in the olives.
• Put a lid on and turn the heat to its lowest setting and let it cook very gently without stirring or disturbing it for 30-35 minutes.
• Serve with a salad or potatoes and steamed greens.