Chicken Basques

 

Chicken Basques is a classic dish claimed by both the French and Spanish, and there are probably numerous ways of cooking it, some including chorizo and some bacon or ham. This is my take and probably how they do it in a restaurant.

Step one, in very hot oil fry seasoned chicken thighs until a golden brown colour, remove and set aside. Next add two diced onions and fry, add thickly sliced red and green peppers. Deglaze with a glass of white wine, reduce, then add a tbl spoon of paprika, tin of toms, add tom puree, a mug of chicken stock bring it to simmer and cook it until very thick. Meanwhile cook the chicken in the oven for about 30 mins, or until cooked. Then either put the chicken into the stew for a few minutes, or plate it and spoon over a ladle or two of the sauce.

Either way chicken basque is a lovely dish.