This dish is normally made with sweet peppers, a specialty of the Basque Country. They are difficult to find outside of this region, so you can replace them with bell peppers.
<< recipes
Share
Traditional Basque Chicken
Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 90 minutes
Energy: 144 kcal / serving
Instructions
- 1. Peel the tomatoes by blanching them for a few seconds. Cut them into pieces, removing as many seeds as possible. Peel and crush the garlic cloves. Peel and finely slice the onion. Cut the Bayonne ham into strips (without removing the fat). Wash, deseed, and cut the peppers into strips.
- 2. In a large casserole dish, heat the butter and oil, then brown the chicken pieces over high heat. Set them aside. Replace them with the onions, garlic, bell peppers, and Bayonne ham. Season with salt and add a few pinches of chili powder. Let it cook for about ten minutes, stirring regularly.
- 3. Deglaze with white wine and let it reduce. Add the tomatoes, thyme, and bay leaf. Season with salt and let it cook for 20 minutes over medium heat.
- 4. Return the chicken to the casserole dish, cover, and let it simmer for 30 minutes. Serve hot with rice.
Ingredients for servings
-
2 chicken thighs -
800 g of beefsteak tomato -
350 g of chili pepper -
4 garlic cloves -
2 onions -
2 leaf of bay leaf -
2 stalk of thyme -
1 slice of Bayonne ham -
15 cl of white wine -
1 pinch of Espelette pepper -
salt (according to taste) -
pepper (according to taste)
Rates
-
No reviews
Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
-
Per serving% RDA
-
Energy value144 kcal7 %
-
Fat2,8 g4 %
-
of which saturated0,68 g3 %
-
Carbohydrates11,34 g4 %
-
of which sugar??
-
Protein12,5 g25 %
-
Fibers3,44 g?
-
More data
* As an indication, before cooking, RDA of the EU.