Chicken Basquaise

Name: Chicken Basquaise
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Ingredients: 1300 g Chicken thighs; 100 g Spanish chorizo; 200 ml Chardonnay; 600 g Bell peppers; 3 g Espelette pepper (to taste); 300 g Onions (roughly chopped); 30 g Garlic (minced); 20 g Tomato paste; 350 g Tomatoes; 500 g Chicken stock (Recipe ); 80 g Kalamata olives (optional ); 1 ea. Thyme and bay leaf; A couple Saffron threads (optional ); 3 g Paprika; 650 g Yukon potatoes; 100 g Bell pepper; 20 g Parsley leaves (chopped)

Are you ready to embark on a culinary journey to the heart of the Basque country with a tantalizing dish of Chicken Basquaise? This traditional Basque braised chicken with peppers is a true delight for the taste buds, offering a harmonious blend of flavors and textures that will transport you to the sun-drenched region between France and Spain. As one of the most renowned dishes from the southwest of France, Chicken Basquaise showcases the vibrant colors and bold flavors that are characteristic of Basque cuisine. The star of the show is the Espelette pepper, a unique chili pepper that hails from the picturesque village of Espelette in the Pyrénées-Atlantiques. Known for its mild heat and rich, smoky flavor, it adds a subtle kick to the dish, elevating it to a whole new level of deliciousness. Served with a side of potatoes and rice, Chicken Basquaise is a hearty and satisfying meal that is perfect for sharing with family and friends. Whether you're a fan of spicy dishes or simply looking to explore the diverse culinary traditions of the Basque country, this recipe is sure to impress. Join me in the kitchen as we dive into the world of Basque gastronomy and discover the secrets behind this beloved classic. Bon appétit!

Chicken Basquaise

Course: Entrees

Cuisine: French

Keyword: braised chicken

Prep Time: 35

Cook Time: 1

Total Time: 1 35

Servings:

Calories: 310kcal

Cost: $24

Basque journey

Print Recipe

Equipment

1 Saucepan
1 Pot
1 Baking tray
1 Rubber spatula
1 Strainer
6 deli containers
1 Skillet

Ingredients

1300 g Chicken thighs
100 g Spanish chorizo
200 ml Chardonnay
600 g Bell peppers
3 g Espelette pepper to taste
300 g Onions roughly chopped
30 g Garlic minced
20 g Tomato paste
350 g Tomatoes
500 g Chicken stock Recipe
80 g Kalamata olives optional
1 ea. Thyme and bay leaf
A couple Saffron threads optional
3 g Paprika
650 g Yukon potatoes

Garnishing

100 g Bell pepper
20 g Parsley leaves chopped

Instructions

Potatoes

Scrub potatoes and remove the eyes. Cut potatoes in four quarters; lengthwise. For better looking, turn each potato angles into an oval shape. Reserve potatoes in cool water to prevent from browning.

For The Garnishing

How to cut bell pepper into fine brunoise (1/16-inch/2mm). Remove bell pepper stem, cut into quarters, and square them off. Remove white membranes and seeds. Even out each portion into 2mm thick slabs, and cut into julienne, and dice. Save trimmings for your next salad or stock.

Braising

Separate chicken thigh from drumstick, cut off knuckles and save for chicken stock. Season chicken parts with salt, and dredge chicken in some flour, shake off excess flour. Heat up a large sautoir, and without extra fat sear chicken skin side down first, then flip. Remove seared meat from pan, and add onions, bell peppers, and piment. Season with salt and pepper and cook for about 8 minutes on medium high heat; stirring up every so often. Add garlic, tomato paste, herbs, and cook until fragrant (3 min). Deglaze with wine and reduce to dry. Add tomatoes, olives, chicken, paprika, saffron and stock. Cover and cook for 20 minutes. Add potatoes, and chorizo continue to cook for 20 minutes more. Remove the lid, and finish cooking on low simmer for 15 minutes more. Transfer Basquaise chicken to another serving dish if desired, and garnish with brunoise and chopped parsley. Bon appétit!