Best Poulet Basquaise Recipes

Poulet Basquaise image

Provided by Food Network

Time 1h45m

Yield 4 servings

Number Of Ingredients 12

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.

Basque Chicken (Poulet Basquaise) image

Provided by CJAY8248

Categories Chicken

Time 1h30m

Yield 1 pot chicken, 6 serving(s)

Number Of Ingredients 8

4 lbs chicken, cut in 10-12 pieces
6 ounces bayonne ham (or Virginia Country ham)
1/2 cup olive oil
3 -4 tomatoes, peeled and crushed
5 green peppers, seeded and cut into large strips
4 garlic cloves
2 onions, peeled and sliced
salt and pepper

Steps:

Season chicken pieces with salt and pepper. Heat 1/4 cup olive oil in a dutch oven. Put in the chicken pieces and brown on all sides over high heat. Cover, and cook over moderate heat for 15 minutes.
Seed the green peppers and cut into large strips. Place the green peppers, ham, and garlic in the dutch oven with the chicken. Cook for 20 minutes.
Peel and seed the tomatoes. Heat remaining 1/4 cup olive oil in a skillet. Add the onions and cook over moderate heat for 15 minutes.
Add the cooked onions and tomatoes to the dutch oven and cook for 15 minutes more.
Adjust seasonings and serve hot.

Nutrition Facts : Calories 899.6, Fat 65.5, SaturatedFat 16.2, Cholesterol 241.6, Sodium 650.4, Carbohydrate 11.1, Fiber 3.1, Sugar 5.6, Protein 64.5