Chicken Basquaise

Chicken Basquaise - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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VIDEO

One pan meal with peppers and chili

Chicken Basquaise or Poulet Basquaise is cooked using one pan with healthy ingredients. This style of recipe comes from the French part of the Basque country area, where peppers, onion and tomatoes are popular. It is a French recipe, however, as it’s based in Southern western France, it has a strong Spanish influence.

I strongly suggest buying a whole chicken and breaking it down yourself. You can then make your own easy chicken stock using the carcass, a healthier and tastier way to go. Plus you’ll have some leftover. In the video, I used one litre (4 cups) of water. Enjoy Poulet Basquaise today.

Ingredients

1 large whole chicken cut into 8 pieces
1 tbsp all-purpose plain flour
Salt and Pepper
½ tsp of piment d’Espelètte or use cayenne pepper
2 tbsp olive oil
1 tbsp butter
2 bell peppers, red and yellow
2 red onions, thinly sliced
3 cloves garlic
8oz – 400g canned peeled tomatoes
1 cup white wine
1 cup chicken stock (Or make your own)
1 bay leaf
3 sprigs of flat parsley, finely chopped
Rice pilaf to serve with (Optional)

Steps

Step 1
Mix the flour, piment d’Espelètte, salt and pepper. Coat the chicken pieces in the mixture. Ensure they are well coated so all the mixture is used up.
Step 2
In a heavy large pot over medium-high heat add the oil. When the oil is hot, add the butter, once butter has foamed, add the chicken pieces, skin side down, and brown. Flip over and only cook 30 seconds. Remove the chicken pieces and set aside on a plate.
Step 3
In the same pan on medium heat, add a little olive oil if required, the sliced onion, minced garlic, and the sliced peppers. Cook for about 6 minutes. Deglaze with white wine and reduce until almost dry. Add the chicken stock, tomatoes, and bay leaf. Season with salt and pepper. Bring to a simmer then place the chicken pieces and any juices into the liquid, leaving the skins exposed so they crisp up. Bake in oven at 180°C – 350°F for 20 – 25 minutes. Remove chicken pieces and plate up on warmed plates. You can add the chopped parsley to the sauce, or sprinkle on top.
Step 4
Taste sauce for seasoning then pour the sauce and stewed peppers around the chicken. Ideally serve with rice pilaf or couscous.

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