Poulet Basquaise (Basque Style Chicken)
- Ready In:
- 1hr 5mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
- 907.18 g chicken pieces
- 29.58 ml flour, seasoned with salt and pepper
- 44.37 ml olive oil
- 1 onion, sliced
- 1 red bell pepper, cored seeded sliced
- 1 green bell pepper, cored seeded sliced
- 2 garlic cloves, minced
- 4.92 ml paprika
- 4.92 ml smoked paprika
- 99.22 g prosciutto, torn into pieces
- 78.78 ml marsala wine
- 157.80 ml white wine
- 118.29 ml water
- 396.89 g can diced tomatoes
- 4.92 ml dried thyme
- 118.29 ml nicoise olive
- salt & freshly ground black pepper, to taste
- 2 (907.18 g) package ready-made polenta
- 44.37 ml olive oil
- 1 garlic clove, minced
- 4.92 ml fresh parsley, chopped
directions
- 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.
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