Poulet Basquaise (Basque Style Chicken)

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READY IN: 1hr 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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