Chicken Basquaise

45 mins

4 people

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

This is a classic French Basque dish and a tasty midweek meal. The chicken is slowly pot roasted in a pepper sauce called piperade, made from melted red and green peppers, shallots, garlic and tomatoes. You can serve Chicken Basquaise with a side dish of sauté potatoes or boiled rice.

Ingredients
Method

1.5Kg whole corn-fed chicken, free-range
6 tbsp of extra virgin olive oil
3 banana shallots, finely sliced
2 garlic cloves, finely chopped
1 large red pepper, finely sliced
1 large green pepper, finely sliced
1 bay leaf
4 sprigs of thyme
Pinch of caster sugar
50ml brandy
100ml white wine
1kg fresh plum tomatoes, roughly chopped
100g Bayonne ham, finely sliced
Salt and pepper to taste

Pre-heat your oven to 200°C/400°F/Gas Mark 6.
Start by butchering the chicken into 8 pieces, that is 2 wings, two breasts, two legs and two thighs. Cut the breasts into two pieces.
To prepare the sauce, heat 3 tablespoons of the oil in a large oven-proof casserole dish. Add the ham and fry until crispy, remove from the pan and drain on some kitchen paper. Add to the pan the chopped garlic and bay leaf and wait until it begins to jump before you add the sliced shallots and peppers. Cook on a low heat for 30 minutes, until the mix is very soft and slightly caramelised. Add the cognac and flambé, followed by the white wine. Reduce the liquid by half before you add the fresh chopped tomatoes. Cook the sauce on a low heat for 20 minutes until the tomatoes have melted. Season the sauce with some salt and a pinch of caster sugar.
In a large frying pan, heat the remaining oil and fry the chicken on both sides until golden brown. Season with salt and pepper.
Transfer the chicken pieces into the simmering pepper sauce and place the casserole dish into the oven and cook for 20 minutes.
Once ready, serve the Chicken Basquaise with a sprinkle of freshly chopped parsley and the crispy Bayonne ham.

Ingredients

1.5Kg whole corn-fed chicken, free-range
6 tbsp of extra virgin olive oil
3 banana shallots, finely sliced
2 garlic cloves, finely chopped
1 large red pepper, finely sliced
1 large green pepper, finely sliced
1 bay leaf
4 sprigs of thyme
Pinch of caster sugar
50ml brandy
100ml white wine
1kg fresh plum tomatoes, roughly chopped
100g Bayonne ham, finely sliced
Salt and pepper to taste

Method

Pre-heat your oven to 200°C/400°F/Gas Mark 6.
Start by butchering the chicken into 8 pieces, that is 2 wings, two breasts, two legs and two thighs. Cut the breasts into two pieces.
To prepare the sauce, heat 3 tablespoons of the oil in a large oven-proof casserole dish. Add the ham and fry until crispy, remove from the pan and drain on some kitchen paper. Add to the pan the chopped garlic and bay leaf and wait until it begins to jump before you add the sliced shallots and peppers. Cook on a low heat for 30 minutes, until the mix is very soft and slightly caramelised. Add the cognac and flambé, followed by the white wine. Reduce the liquid by half before you add the fresh chopped tomatoes. Cook the sauce on a low heat for 20 minutes until the tomatoes have melted. Season the sauce with some salt and a pinch of caster sugar.
In a large frying pan, heat the remaining oil and fry the chicken on both sides until golden brown. Season with salt and pepper.
Transfer the chicken pieces into the simmering pepper sauce and place the casserole dish into the oven and cook for 20 minutes.
Once ready, serve the Chicken Basquaise with a sprinkle of freshly chopped parsley and the crispy Bayonne ham.

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco