Poulet Basquaise Recipes
POULET BASQUAISE (BASQUE STYLE CHICKEN)
Make and share this Poulet Basquaise (Basque Style Chicken) recipe from Food.com.
Provided by Member 610488
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Dust the chicken pieces in the seasoned flour. Heat the oil in a large dutch oven over medium-high heat and fry the chicken pieces until golden brown. Remove and set aside.
- Reduce the heat, add the onions, peppers, and cook, stirring frequently, for 4-5 minutes, until softened and golden. Stir in the garlic, paprikas and prosciutto and fry for another 2-3 minutes.
- Return the chicken to the pan, pour in the wines, water, and the tomatoes. Stir in the thyme and the olives and season to taste.
- Bring to a boil, then reduce heat to a simmer, cover the pan and cook for 35-40 minutes, until the chicken is cooked and the sauce is rich and thick.
- While chicken is simmering, cut the ready-made polenta into 1 inch slices. In a frying pan, heat olive oil then fry garlic for 3-5 minutes. Remove garlic from oil and discard. Fry the slices and when golden and crisp, garnish with fresh parsley. Serve along with chicken.
Nutrition Facts : Calories 1476.6, Fat 49.8, SaturatedFat 10, Cholesterol 103.5, Sodium 193.9, Carbohydrate 192.3, Fiber 20, Sugar 8.5, Protein 46.7
POULET BASQUAISE
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.
POULET BASQUAISE (BASQUE STYLE CHICKEN)
The peppers and ham are really what makes this a Basque style recipe. This is tasty without being strongly flavored.
Provided by graffeetee
Categories Whole Chicken
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 724, Fat 51.4, SaturatedFat 16.2, Cholesterol 222.3, Sodium 523.4, Carbohydrate 8.6, Fiber 1.6, Sugar 3.4, Protein 54.2
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