Difficulty<\/p>\n
Easy<\/p>\n
Calories per 100g<\/p>\n
~300<\/p>\n
Servings<\/p>\n
6 people<\/p>\n
Preparation Time<\/p>\n
20 minutes<\/p>\n
Cooking Time<\/p>\n
40 minutes<\/p>\n
Total Time<\/p>\n
1 hour<\/p>\n
Discover the recipe for authentic Chicken Basque, a dish bursting with flavors from the Southwest! Delicately spiced with Espelette pepper, this dish is traditionally served with rice for the ultimate enjoyment!<\/p>\n
Ingredients<\/p>\n
For 6 people:<\/p>\n
1 whole chicken<\/p>\n
6 ripe tomatoes<\/p>\n
3 bell peppers<\/p>\n
5 pinches of Espelette pepper<\/p>\n
1 onion<\/p>\n
3 cloves of garlic<\/p>\n
Olive oil<\/p>\n
Flour<\/p>\n
Thyme<\/p>\n
Bay leaf<\/p>\n
Salt<\/p>\n
Pepper<\/p>\n
Preparation<\/p>\n
1<\/p>\n
In a large pot (or a wok, which is ideal), saut\u00e9 the garlic, onion, bell peppers, and peppers sliced into strips in olive oil over low heat. Once the onion becomes translucent, add the peeled and chopped tomatoes, along with the bay leaf and thyme. Season with salt and pepper and let it simmer for about 25 minutes.<\/p>\n
2<\/p>\n
Meanwhile, cut the chicken (drumsticks, thighs, breasts, wings) and flour the pieces. Then, brown them in a Dutch oven or frying pan with a little bit of olive oil over low heat.<\/p>\n
To finish<\/p>\n
Once the chicken is nicely browned and cooked, mix it with the vegetable mixture and let it simmer for about 15 minutes.<\/p>\n\n\n