Indulge in the vibrant flavors of the Basque Country with our delectable Chicken Basque. Originating from the Basque region of Spain and France, this traditional dish takes you on a culinary journey with its aromatic blend of spices and tender chicken. Succulent pieces of chicken are lovingly marinated in a rich sauce infused with the essence of tomatoes, onions, garlic, and paprika. The magic unfolds as the chicken is seared to perfection, capturing the smoky essence in every bite. Accompanying this delectable main course are three irresistible recipes that elevate the dining experience. Dive into the creamy delight of Basque-style potatoes, a harmonious symphony of garlic, olive oil, and tender potatoes. For a refreshing contrast, the piquillo pepper salad offers a delightful crunch and a burst of tangy flavors. Complete your Basque culinary adventure with a traditional Basque cheesecake, a velvety masterpiece adorned with a hint of cinnamon and lemon zest. Get ready to tantalize your taste buds and embark on a culinary adventure with our authentic Chicken Basque and its accompanying recipes.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN BASQUE STYLE
Provided by Barbara Kafka
Categories dinner, project, main course
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut the bell peppers in half lengthwise and remove the seeds.Grill or broil,skin side toward the flame (or heating element),until the skin is bubbly (about 15 minutes in an electric oven).
- While the peppers are broiling,prepare the onion and garlic.Place 1/3 of the fat in a large frying pan and melt it over medium heat. Add the pork belly and cook for a few minutes to release some of the fat. Add the onion and 3 cloves of the garlic.Cook,stirring occasionally,until translucent,about 10 minutes.
- Remove the peppers from the oven or grill and place in a paper bag for a few minutes.When the peppers have cooled slightly,remove the skin.Coarsely chop the peppers (there should be about 2 1/2 cups).
- Add the bell peppers and the hot peppers to the onions and garlic.Increase the heat and allow the mixture to color slightly.Add the tomatoes. Continue cooking over high heat for about 5 minutes,or until the tomatoes have collapsed.Reduce the heat to medium-low and cook,partially covered and stirring occasionally,for 40 minutes.
- Twenty minutes before the vegetables are done,season the chicken with salt and pepper.Place the remaining fat in a large,straight-sided frying pan,a wide-mouthed stock pot or braiser.Melt the fat over medium-high heat.Add the chicken pieces,two cloves of garlic,bay leaves and thyme.Brown the chicken on all sides,working in two batches if necessary,so there is no trace of red.
- Return all of the chicken to the pot and add the vegetable mixture. Bring to a boil. Lower the heat and cook at a low simmer for 30 minutes.
CHICKEN BASQUE
Make and share this Chicken Basque recipe from Food.com.
Provided by Paulg
Categories Spanish
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Joint chicken and season well ( you can use just chicken breasts if you feel flush ).
- Cut the onion and red pepper ( remove pith etc.) into strips the same size.
- Drain / dry and cut sun dried tomatoes into 1cm pieces.
- Heat 2 tablespoons of oil in a flameproof casserole dish ( with lid ). Add the chicken and brown all over. Take out and drain on kitchen paper.
- Add onions and peppers and brown - about 5 minutes.( More oil may be needed.).
- Add chopped garlic chorizo and sun dried tomatoes. Cook for about 1 minute until garlic is golden and the meat has changed colour slightly.
- Add rice - stir until grains have been coated in the oil.
- Add the stock, wine, tomato puree and cayenne pepper.
- Heat until a gentle simmer is achieved. Place chicken pieces on the top ( the rice should be submerged in the liquid.), sprinkle on the herbs and scatter the olives and orange wedges. Cover and cook on the gentlest possible heat for 50-60 minutes - or until the rice is cooked through.
- This meal can be prepared in advance up to Stage 9.
BASQUE-STYLE CHICKEN
Make and share this Basque-Style Chicken recipe from Food.com.
Provided by lazyme
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In 12-inch skillet, cook chicken in hot oil over medium heat 10 minutes or until light brown, turning to brown evenly.
- Remove chicken.
- Add mushrooms, sweet peppers and onion to skillet.
- Cook and stir 3 minutes.
- Stir in undrained tomatoes, wine, salt, and pepper.
- Bring to boiling; reduce heat.
- Return chicken to skillet.
- If desired, sprinkle with additional salt and pepper.
- Simmer, covered, 25 - 30 minutes or until chicken is tender and no longer pink.
- Transfer chicken to platter.
- Cover; keep warm.
- Skim any fat from vegetable mixture.
- Combine water and cornstarch; stir into vegetable mixture.
- Stir in peas.
- Cook and stir until thickened and bubbly.
- Cook and stir 2 minutes more.
- Spoon over chicken and rice.
BASQUE CHICKEN YASSA
Make and share this Basque Chicken Yassa recipe from Food.com.
Provided by MeliBug
Categories Chicken
Time P1DT45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Mix the lemon juice, the vinegar, half the oil, the onions and pour on
- the chicken pieces in a bowl. Marinate overnight, or longer.
- Remove the chicken and the onions from the marinade. Brown the chicken on both sides. Remove and set aside.
- Fry the onions in the remaining oil for a few minutes.
- Add the marinade, thyme, hot pepper, water and bay leaves. Simmer on medium heat for about 10 minutes. Return the chicken to the sauce and cook until done, about 30 minutes.
Nutrition Facts : Calories 292.8, Fat 17.3, SaturatedFat 3.3, Cholesterol 86.2, Sodium 97.6, Carbohydrate 7.5, Fiber 0.7, Sugar 2.7, Protein 26.9
BASQUE-STYLE CHICKEN
Steps:
- 1. Place each chicken breast between two large pieces of plastic wrap. Using the flat side of a meat mallet or heavy skillet, pound each breast until it is uniformly about one-fourth-inch thick. Season each piece with one-fourth teaspoon salt and a pinch of pepper. Place each breast on top of a large piece of plastic wrap or wax paper. 2. In a large skillet, heat the butter and 1 tablespoon of the olive oil over medium-high heat until hot. Add the chicken, one piece at a time, and sauté until golden-brown, about 2 1/2 minutes on the first side and 30 seconds on the other. Remove the chicken to a plate. Set aside in a warm place. 3. Drain the excess fat from the pan and add the remaining tablespoon of oil over medium heat. Add the pancetta and sauté until browned, about 2 minutes. Add the shallot and sauté for 1 minute, until tender, then add the garlic and sauté just until aromatic, a few seconds, being careful not to brown. Add the wine, stirring to scrape up the browned bits at the bottom of the pan. 4. Stir in the chicken broth, the Espelette pepper, thyme and tomatoes. Allow the sauce to come to a simmer and cook for 5 minutes so that the flavors develop. Stir in the olives. 5. Add the chicken back to the pan, spooning the sauce over it. Cook for 1 minute, then remove the chicken to a plate. Spoon the sauce evenly over each piece, and serve immediately. Each serving: 515 calories; 45 grams protein; 6 grams carbohydrates; 1 gram fiber; 30 grams fat; 8 grams saturated fat; 135 mg. cholesterol; 1,144 mg. sodium.
CHICKEN BASQUE WITH OLIVES & ARTICHOKES RECIPE - (4.1/5)
Provided by á-45429
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot or dutch oven. In a shallow pan mix together the flour, paprika, salt and pepper then dredge the chicken shaking off the excess flour. Cook half the chicken on medium high heat for 4 to 5 minutes on each side so that they get browned. Take out and set on a plate then cook the remainder of the chicken. Sauté the onions, bell pepper and garlic together for about 3 minutes, then add the sherry vinegar getting all the bits scrapped from the bottom. Add the olives, tomatoes, artichokes, and broth to the pot then, add the chicken back and nestle them in between. Let the pot come to a boil then put the lid on and bake in the oven at 350 F for 1 to 1 1/2 hours. When done serve with lemon wedges, sprinkle the lemon juice over the chicken and broth it adds a nice flavor.
CHICKEN BASQUE
Steps:
- Saute zucchini in 2 tablespoons hot olive oil on high heat until browned. Salt and pepper,remove from skillet with slotted spoon and set aside. Reduce heat to medium high. Add sausage to skillet, cook until brown, with no pink in center. Drain, reserving one tablespoon of drippings in skillet. Set saugages aside and cut into 3/4 " slices. Add butter, mushrooms, onions and garlic to skillet, cook until onions are tender and mushroom liquid evaporates. Remove vegetables with a slotted spoon. Heat 1/4 c. olive oil in skillet. Dredge chicken in flour and cook in oil until done, turning once. Stir in vermouth, red perred, sliced sausages and vegetables and herbs. Reduce heat and simmer five minutes.
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and ensure that your dish turns out perfectly.
- Choose High-Quality Ingredients: The quality of your ingredients will greatly impact the final dish. Opt for fresh, organic, and locally sourced ingredients whenever possible.
- Don't Overcrowd the Pan: When searing the chicken, make sure not to overcrowd the pan. This will prevent the chicken from cooking evenly and will result in steamed chicken rather than seared chicken.
- Use a Dutch Oven or Braising Pan: A Dutch oven or braising pan is ideal for cooking this dish, as it allows for even heat distribution and helps to create a flavorful sauce.
- Simmer, Don't Boil: When simmering the chicken, make sure to keep the heat at a low level. Boiling the chicken will toughen the meat.
- Let the Dish Rest: Once the chicken is cooked, let it rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Conclusion:
Chicken Basque is a delicious and versatile dish that can be enjoyed by people of all ages. With its combination of tender chicken, flavorful sauce, and colorful vegetables, this dish is sure to be a hit at your next gathering. Whether you're a seasoned cook or a beginner, this recipe is easy to follow and will yield delicious results. So next time you're looking for a hearty and flavorful meal, give Chicken Basque a try.
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