Basque Style Chicken Fast Recipes

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.

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.

Steps:

• 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.
• In a large skillet, heat the butter and 1 tablespoons 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.
• Drain the excess fat from the pan and add the remaining tablespoons 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.
• 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.
• 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.

Steps:

• Preheat oven to 400 F.
• Season the cavity of the chicken with salt and pepper.
• Rub the chicken skin with the butter.
• Sprinkle the tarragon inside and outside the chicken.
• Place chicken in a roasting pan and pour over half the chicken broth.
• Cover and roast for about 75 minutes, basting every 20 minutes.
• Let chicken rest for 10-5 minutes.
• Deglaze the roasting pan with the remaining chicken broth.
• Make a slurry by mixing the cornstarch with a bit of water.
• Stir into the broth and cook and stir until thickened.
• Heat the olive oil in a skillet.
• Add the onions and saute for about 5 minutes.
• Add the red and green peppers and the ham and saute for another 4 minutes.
• To serve, carve the chicken and place on a platter. Arrange the ham and pepper mixture around the chicken and pour a bit of the gravy over all.
• Serve with the remaining gravy on the side.

Steps:

• Sprinkle chicken generously with salt.
• In a deep pan or stockpot heat 3 tablespoons olive oil over high heat. Add the chicken and cook for 10 minutes , turning once, until it is lightly browned on all sides, set aside, keep warm.
• In the meantime, in another skillet, heat remaining olive oil over medium heat. Cook the garlic for about 1 minute until it turns golden, then add the onion. Saute' for about 5-10 minutes, until it is softened. Add the peppers, tomatoes and tomato paste, mix well and season with salt and sugar. cook, stirring for about 15 minutes, until the tomatoes release their liquid ( I only simmered this for about 5- 10 minutes) Add beans.
• Add the pepper- tomato mixture and the wine to the chicken and mix well. Partially cover the pan and cook over medium heat for about 40 minutes, until the sauce thickens and the chicken is cooked through.
• Gently stir in the lemon juice and cook 5 more minutes. Serve chicken and sauce garnishend with parsley.

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.