Best 3 Chicken Basque Style Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Indulge in the Enchanting Flavors of Chicken Basque Style: A Culinary Journey to the Heart of the Basque Country**

Embark on a gastronomic adventure to the vibrant Basque Country, nestled amidst the rugged mountains and pristine coastline of northern Spain and southwestern France. Chicken Basque style, a beloved regional dish, captures the essence of Basque cuisine, harmonizing rustic charm with sophisticated flavors.

This article presents a delectable collection of chicken Basque style recipes, each offering a unique interpretation of this classic dish. From the traditional Chicken Basquaise, bursting with the vibrant flavors of tomatoes, bell peppers, and piment d'Espelette, to the authentic Piperade, a savory blend of chicken, peppers, onions, and tomatoes, these recipes showcase the culinary diversity of the Basque region.

Explore the secrets behind creating the perfect Chicken Basquaise, learning the art of slow-cooking chicken in a rich tomato-based sauce, infused with the aromatic essence of piment d'Espelette. Discover the versatility of Piperade, a versatile dish that can be enjoyed as a main course, an accompaniment, or even as a filling for omelets and tartes.

Uncover the secrets of the Basque Country's celebrated cuisine as you delve into these authentic chicken Basque style recipes. Let your taste buds transport you to the heart of this culinary paradise, where rustic simplicity meets refined elegance.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN BASQUE STYLE



Chicken Basque Style image

Provided by Barbara Kafka

Categories     dinner, project, main course

Time 2h

Yield 4 servings

Number Of Ingredients 13

2 medium green peppers
2 medium red peppers
2 large onions, peeled and finely chopped (about 3 cups)
5 cloves garlic, peeled and smashed
2 ounces rendered chicken fat
2 ounces pork belly, skin removed if necessary (available at a butcher's or specialty store), or pancetta, cut into 1/2-inch cubes
4 small hot peppers or 6 jalapenos or 1 long hot red pepper cut across into 4 1 1/2-inch lengths
2 1/4 pounds ripe tomatoes, cored and cut into 1-inch chunks (about 6 cups)
1 4 to 5 pound chicken, cut into 10 serving pieces with back, neck and wing tips reserved for stock
Kosher salt to taste
Freshly ground black pepper to taste
2 bay leaves
1 branch fresh thyme

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.

BASQUE-STYLE CHICKEN



Basque-Style Chicken image

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

4 boneless skinless chicken breasts
2 tablespoons oil
2 cups mushrooms, halved
2 medium bell peppers, cut into strips
1 medium onion, sliced
1 (14 1/2 ounce) can diced tomatoes
1/2 cup dry white wine
1/4 teaspoon salt and pepper
1/4 cup cold water
2 tablespoons cornstarch
1 cup frozen peas
2 cups cooked rice, hot

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-STYLE CHICKEN



BASQUE-STYLE CHICKEN image

Categories     Chicken

Yield 2 Servings

Number Of Ingredients 14

2 boneless, skinless chicken breasts, about 7 ounces each
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon butter
2 tablespoons olive oil, divided
2 ounces pancetta, cut into 1/4 -inch pieces
2 tablespoons minced shallot
1 clove garlic, crushed
1/2 cup dry white wine such as Pinot Grigio
1/2 cup chicken broth
1/8 teaspoon Espelette pepper
3 sprigs thyme
1/2 cup diced tomato, cut into 3/4 -inch dice
1/4 cup nicoise olives

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.

Tips:

  • Use a heavy-bottomed pot or Dutch oven for cooking the chicken. This will help to evenly distribute the heat and prevent the chicken from sticking.
  • Brown the chicken in batches if necessary. Don't overcrowd the pot, or the chicken will not brown properly.
  • Use a variety of vegetables in the dish. This will add flavor and color.
  • Add the piment d'Espelette or paprika to taste. A little goes a long way, so start with a small amount and add more if desired.
  • Serve the chicken with rice, potatoes, or bread. This will help to soak up the delicious sauce.

Conclusion:

Chicken Basque is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of chicken, vegetables, and spices creates a flavorful and satisfying dish that is sure to please everyone at the table. Whether you serve it with rice, potatoes, or bread, Chicken Basque is a surefire hit.

Related Topics