Poulet Basquaise Recipes

POULET BASQUAISE (BASQUE STYLE CHICKEN)

Poulet Basquaise (Basque Style Chicken) image

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

Ingredients

2 lbs chicken pieces
2 tablespoons flour, seasoned with salt and pepper
3 tablespoons olive oil
1 onion, sliced
1 red bell pepper, cored seeded sliced
1 green bell pepper, cored seeded sliced
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon smoked paprika
3 1/2 ounces prosciutto, torn into pieces
1/3 cup marsala wine
2/3 cup white wine
1/2 cup water
1 (14 ounce) can diced tomatoes
1 teaspoon dried thyme
1/2 cup nicoise olive
salt & freshly ground black pepper, to taste
2 (1 lb) packages ready-made polenta
3 tablespoons olive oil
1 garlic clove, minced
1 teaspoon fresh parsley, chopped

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

Poulet Basquaise image

Provided by Food Network

Categories main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 (3 1/2 pound) chicken
Black pepper and salt
1/4 cup olive oil plus 2 tablespoons
1 large garlic clove, crushed and finely chopped
2 green peppers, cored, seeded, and cut into strips
1 red peppes, cored, seeded, and cut into strips
4 large tomatoes, skinned, seeded and chopped
1 cup mushrooms, finely diced
5 ounces Csabai sausage, cut into 1/4-inch slices
3/4 cup dry white wine
1 tablespoon parsley, roughly chopped
1 cup long grained rice, boiled

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)

Poulet Basquaise (Basque Style Chicken) image

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

Ingredients

4 lbs chicken
2 tablespoons butter, softened
2 teaspoons dried tarragon
1 1/2 cups chicken broth
1 tablespoon cornstarch
1 tablespoon olive oil
1 green pepper, julienned
1 red pepper, julienned
1 onion, sliced
1 cup ham, julienned

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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