Braised Basque Chicken Recipes

CHICKEN BASQUAISE

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.

BASQUE BRAISED CHICKEN RECIPE - (4.3/5)

Steps:

• season the chicken pieces with salt and pepper and set aside Heat a large deep skillet over medium heat. Add the chorizo and cook untill lightly browned about 5 min. Transfer the chorizo to a plate. Heat the EVO in the skillet. Add the chicken pieces and cook, turning once, until well browned about 15 min. Remove chicken to same plate with chorizo. Slice the chorizo diagonally into 1" chunks when it is cool enough to handle.. Add the onion, bell peppers and garlic to the skillet. Saute until softened, about 2 min. Add the mushrooms, paprika, thyme, crushed red chili and saute another 3 minutes or so. Add the tomatoes and sherry and deglaze the pan, scraping up the stuck bits. Stir in the chopped hot cherry pepper or olives and orange zest. Return the chicken and chorizo and all their juices back into the skillet . Place the orange slices around the pan. Pour the chicken broth over all. Cover and simmer on moderate heat, stirring gently on occasion, until chicken is cooked through, about 35-45 minutes, uncover and simmer another 10 minutes or untill sauce has thickened a bit. Alternately, you can place the skillet uncovered in a 350 oven and braise for 35-45 minutes or until the chicken is cooked through. Stir in the fresh basil/ parsley Serve over rice, cous cous or pasta. Also terrific served with creamy mashed potatoes or cruchy roasted spiced potatoes. Sometimes we just sop it up with a yummy crusty bread and a crisp green salad on the side. No rules, just enjoy!

EMERIL'S BRAISED CHICKEN THIGHS

Steps:

• Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
• Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
• Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
• Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
• Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
• Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.

BRAISED BASQUE CHICKEN

Steps:

• Heat oil in a large skillet over medium-high heat. Sprinkle the chicken evenly with salt and pepper. Add the chicken to the skillet, in batches, if necessary, and brown on all sides. Transfer the meat to the insert of a 5- to 7-quart slow cooker.
• Add the onions, garlic, bell peppers, paprika and thyme to the skillet and saute until soft, 7-8 minutes.
• Deglaze the pan with the vinegar and broth, scraping up any browned bits from the bottom of the skillet. Add to the slow cooker, along with the chorizo, and stir to combine. Cover and cook on low for 7 to 8 hours (or on high for 3 to 4 hours), until the chicken is tender and cooked through.

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.

QUICK-BRAISED CHICKEN WITH GREENS

Steps:

• In a large pot over medium-high, heat the oil. Add the onion, season with salt and cook, stirring just a few times, until translucent and browned, 6 to 9 minutes. Add the peppers, tomato paste, brown sugar and cumin, and cook, stirring constantly, until the paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.
• Add the broth, chicken, greens and pickled-pepper brine. Season with salt and stir to combine. Cover the pot, keep on medium-high and bring to a simmer. Uncover, reduce heat to low, and cook uncovered until the chicken is cooked through and the greens are tender, 15 to 20 minutes. Using two forks, shred the chicken right in the pot into pieces, then stir to combine. Taste and adjust with salt, sugar (if it's too tangy or spicy) and brine (if it's too sweet or flat). Eat with starch of choice.