Basque Chicken Sallye Recipes

BASQUE-STYLE CHICKEN WITH PEPPERS AND OLIVES

Steps:

• Cook the chicken: Return all the chicken to the pan, skin side up, along with any juices in the bowl. It's ok if the thighs are a tight fit. Spoon some of the sauce over the chicken. Return to a boil, lower the heat, and partially cover. Simmer for 20 to 25 minutes, or until the chicken is cooked through, opaque, and registers 165°F with a digital thermometer.

BASQUE CHICKEN (SALLYE)

Steps:

• Cut chicken in half along back bone. Remove neck bone by cutting with a sharp knife or kitchen shears along the back of the chicken. (Or you can skip this step by buying chicken already cut into halves) Lay chicken halves out flat in casserole baking dish
• Combine oil and soy sauce and brush onto chicken pieces Bake at 350 degrees for 15 minutes
• While chicken is baking, cut tomatoes into wedges. Peel and slice onions. Remove core and membrane from peppers and cut into thin strips. Cut ham into thin strips.
• Remove chicken from oven and remove from casserole dish Place tomatoes, onions, peppers, ham, thyme and parsley in bottom of dish Place chicken back in dish on top of veggies and sprinkle with salt & pepper
• Return to oven and bake for 30-35 minutes or until chicken is done (Juices will run clear when chicken is pierced with a fork)
• Remove from oven, brush chicken with pan juices Cut into serving pieces and serve immediately
• Good served with steamed rice or noodles, spinach salad and broccoli
• ALTERNATE CROCKPOT COOKING: P.S. I used the crockpot since I knew I was going to be in and out today. I browned the chicken in my cast iron skillet, then followed the recipe instructions, using the crockpot instead of a casserole dish. I also added the squash. I cooked on low for about 5-1/2 hours. It was just as good, if not better, than if baked in the oven. Served over homemade noodles with a green salad and garlic bread made from my homemade Italian loaf.

CHICKEN BASQUE STYLE

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 CHICKEN

Steps:

• Place flour in a shallow dish. Dip chicken into flour to coat. In a large skillet cook chicken in hot oil over medium-high heat about 4 minutes or until chicken is browned, turning once. Remove chicken.
• Add sweet peppers, onion and garlic to skillet. Cook and stir for 3-4 minutes or until vegetables are nearly tender. Add paprika and cayenne pepper. Cook and stir for 1 minute more.
• Stir in undrained tomatoes, broth and olives (this is where I add about 1/8 cup wine). Bring to boiling. Return chicken to skillet, spooning tomato mixture over chicken. Reduce heat. Simmer, covered, about 10 minutes or until chicken is tender and no longer pink.
• Transfer chicken to a serving platter. Stir snipped oregano into tomato mixture. Spoon tomato mixture over chicken. If desired, garnish with some oregano leaves.