CHICKEN BASQUAISE
Chicken Basquaise (poulet Basquaise) is a delicious one pot chicken recipe made with tomatoes and peppers/capsicum. This one pot chicken stew is an easy and delicious midweek meal.
Provided by Robyn
Categories dinner
Number Of Ingredients 13
Steps:
- Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F
- Season the chicken thighs with salt and pepper then fry in 1 tbsp olive oil over medium high heat until browned all over.
- Remove to a plate, cover with foil and cook the sliced onion with the other ½ tbsp oil for 5 minutes, adding a splash of water if they start to burn.
- Add the red and green peppers/capsicum and fry for 3 minutes, then add the garlic and cook for a minute before stirring in the smoked paprika.
- Tip in the tomatoes, stock, bay leaf and seasoning and bring to a simmer.
- Return the chicken thighs to the pan and place the lid on it.
- Place in the oven and bake for 40 minutes, until the chicken is cooked all the way through.
- Sprinkle chopped parsley over, if using, and serve.
Nutrition Facts : Calories 325 kcal, Carbohydrate 11 g, Protein 20 g, Fat 23 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 111 mg, Sodium 239 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
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.
SKILLET CHICKEN WITH SILKY PEPPERS AND GREEN OLIVES
Made with diced fresh tomato and colorful sweet bell peppers, this savory chicken dish is lively and bright. Cooked as written, the sauce is on the brothy side, perfect for pouring over rice or couscous, or for sopping up with bread. But if you prefer it to be heartier, remove the chicken pieces from the pan once they're cooked, then simmer to reduce the sauce, stirring occasionally, for another 5 to 8 minutes. Return chicken to the pan and stir in olives, then garnish with herbs to serve.
Provided by Melissa Clark
Categories weekday, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Pat chicken dry with paper towels. Season all over with 1 tablespoon oregano, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Set aside at room temperature while preparing the vegetables (or refrigerate for up to 24 hours).
- Slice the peppers into 1/4-inch strips, removing the seeds. Peel and thinly slice the garlic cloves. Chop the tomato.
- In a large skillet, heat 1 tablespoon oil over medium-high. When the oil thins out and coats the bottom of the pan, add chicken, skin side down, and sear until browned on both sides, 4 to 6 minutes per side. Do this in batches if necessary; don't crowd the pan. Transfer the chicken pieces to a plate as they brown.
- Add remaining 1 tablespoon oil to the skillet and stir in peppers. Sauté until tender and lightly browned, 6 to 8 minutes. Add garlic, remaining oregano and red-pepper flakes, and cook until garlic is lightly golden, 2 to 3 minutes. Stir in tomato and remaining 1/2 teaspoon salt, and cook until tomatoes begin to release their juices, 3 minutes.
- Lower heat to a simmer and nestle in the browned chicken, skin side up, pouring in any accumulated juices from the plate. Partly cover the pan and cook until chicken is cooked through and peppers are soft and stewy, 20 to 30 minutes. Taste and add more salt if needed. In the last minute or two of cooking, stir in olives to let them heat up. Remove from heat, and sprinkle parsley or other herbs on top. Garnish with lemon wedges, if you like.
BASQUE-STYLE CHICKEN
Tasty Basque-style dishes with sautéed peppers and tomatoes with garlic provided the inspiration for this simple chicken skillet.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat 1/4 cup dressing in large skillet on medium-high heat. Add chicken; cook 2 to 3 min. on each side or until evenly browned on both sides. Remove chicken from skillet; set aside.
- Add remaining dressing, onions and ham to skillet; cook and stir 5 min. or until onions are crisp-tender. Stir in bell peppers, tomatoes, paprika and crushed red pepper; top with chicken.
- Bring to boil; cover. Simmer on low heat 20 min. or until chicken is done (165ºF). Serve over rice.
Nutrition Facts : Calories 320, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
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