Tuesday, April 3, 2012

Ultimate Basque Chicken Recipe...Done My Way

This is my take on Basque chicken

Begin by cutting a chicken into large pieces or simply use pre-cut chicken pieces from your grocer. Most recipes call for chicken thighs but I prefer using both breast meat and dark meat.

Season the chicken pieces with salt and pepper. In a large non-stick skillet on medium high, heat 3 tablespoons of extra virgin oil and 1 tablespoon of butter.  Add the chicken pieces to the hot fat and brown on each side. 
Transfer to a plate.

Cut four slices of bacon into 1/2 inch pieces. Cook the bacon in the same skillet used for browning the chicken and cook until crispy.  Add 1 chopped onion, 1 small sliced leek. Cook the vegetables until translucent. 

Toss in 2 cloves of finely chopped garlic plus 3 slices of diced cooked ham. I also added 2 whole bay leaves, 3 sprigs of thyme, 1 heaping teaspoon of sweet paprika, 2 chopped stalks of celery, and 1 chopped carrot, continue cooking on medium high for 3-4 minutes.

Add 1 large red bell pepper (seeded) cut into large pieces and  3/4 cup of white wine. Stir in 4 chopped tomatoes. Continue cooking for several minutes to allow the wine to reduce and the flavours to amalgamate.

Transfer the vegetables and meat to an oven-proof Dutch oven by nestling the meat in the vegetable mixture. Cover and braise in a pre-heated 350°F oven for  30-35 minutes or until the meat is fully cooked.

I removed the cover near the end of the cooking process and lifted the chicken pieces out of the braising juices to allow them to brown.


  1. You are one of the most amazing woman in the world.

  2. Rob, Gotta love you!! Your cheque is in the mail!!! LOL