Wednesday, March 14, 2012

Basque-Inspired Chicken

I've seen lots of recipes for Chicken Basquaise, which just means chicken cooked basque-style that includes tomatoes and red bell peppers. Basque people reside on the border between France and Spain on the Atlantic coast so their cuisine is heavily influenced by those 2 countries. Now that we've done our cultural lesson of the day, let's get on to some food! I did some research and finally came up with my own recipe for Chicken Basquaise. Probably not the most authentic but then again, nothing I make is ever authentic! As long as it's yummy, it's ALL GOOD!


1 Tbsp olive oil
2 chicken thighs, bone-in, skin-on
Flour, for dredging
Salt and pepper
1/4 c onions, diced
1/2 red bell pepper, chopped
1 clove garlic, minced
1 oz bacon, diced
1 Tbsp tomato paste
1 tsp smoked paprika
1/4 tsp cayenne pepper
1 c diced tomatoes
1 Tbsp chopped fresh parsley
1 bay leaf
1/4 tsp dried thyme
1/2 c chicken broth


1. In a Dutch oven, heat olive oil over medium-high heat. Dredge chicken in flour and season with salt and pepper. Add chicken to the pan and brown 5 minutes on each side. Remove and set aside.

2. Lower the heat to medium and add onions and red pepper. Cook until softened, 5 minutes. Add garlic and bacon and cook for 1 minute. Stir in tomato paste, smoked paprika and cayenne.

3. Add the tomatoes, parsley, bay leaf, thyme, and chicken broth. Bring the mixture to a boil. Return the chicken to the pan and turn the pieces to coat with the sauce. Let the liquid return to a boil.

4. Lower the heat and cover. Simmer for 20-25 minutes, until the chicken is cooked through.

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