Chicken Basquaise Recipes

Steps:

• Put a tablespoon of oil in a medium flameproof casserole and when it is shimmering hot, brown the chicken in the hot oil on both sides.
• While this is happening, peel the onion, slice it in half and then into thick slices.
• Peel the garlic and cut into thin slices and cut the chorizo into 1/2 inch slices or small cubes if you bought a chunky one.
• When the chicken is golden brown on both sides remove it to a plate using a slotted spoon. Then, add the onion, garlic and chorizo to the hot pan and toss these around. If you want to, add a spot more oil, the onion needs to be tinged brown around the edges.
• Add the sliced peppers and continue cooking for 2-3 minutes.
• After that, stir in the rice, followed by the wine, the tomatoes, paprika and the chicken broth as soon as it comes up to simmering point, replace the chicken joints and scatter in the olives.
• Put a lid on and turn the heat to its lowest setting and let it cook very gently without stirring or disturbing it for 30-35 minutes.
• Serve with a salad or potatoes and steamed greens.

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.

Steps:

• Dust the chicken pieces in the seasoned flour. Heat the oil in a large dutch oven over medium-high heat and fry the chicken pieces until golden brown. Remove and set aside.
• Reduce the heat, add the onions, peppers, and cook, stirring frequently, for 4-5 minutes, until softened and golden. Stir in the garlic, paprikas and prosciutto and fry for another 2-3 minutes.
• Return the chicken to the pan, pour in the wines, water, and the tomatoes. Stir in the thyme and the olives and season to taste.
• Bring to a boil, then reduce heat to a simmer, cover the pan and cook for 35-40 minutes, until the chicken is cooked and the sauce is rich and thick.
• While chicken is simmering, cut the ready-made polenta into 1 inch slices. In a frying pan, heat olive oil then fry garlic for 3-5 minutes. Remove garlic from oil and discard. Fry the slices and when golden and crisp, garnish with fresh parsley. Serve along with chicken.