Recipe: Basque Chicken

Name: Basque Chicken
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 6 servings
Ingredients: 1 chicken approximately 1.6 kg (3.5 lb) (thighs cut in half, 2 wings and flanks cut in half); 50 g (1.75 oz) goose fat (or butter with a little oil); 4 ripe tomatoes peeled, seeded and cut into squares; 2 green bell peppers emptied and sliced; 1 large onion sliced; 2 garlic cloves degerminated and crushed; 200 g (7 oz) button mushrooms peeled and cut into quarters; 1 thick slice of Bayonne ham (300 g (10.5 oz)) cut into small cubes; 5 g (0.2 oz) Espelette pepper or Cayenne pepper; 2 dl white wine

By chef patrick Asfaux 4.9/5 (45 reviews) · 🍳 18 made it

Prep 60 min

Cook 45 min

Total 1h45

Servings 6 serv.

Chef Patrick's Basque Chicken

Ingredients for 6 servings

Adjust for

servings

1 chicken approximately 1.6 kg (3.5 lb) (thighs cut in half, 2 wings and flanks cut in half)
50 g (1.75 oz) goose fat (or butter with a little oil)
4 ripe tomatoes peeled, seeded and cut into squares
2 green bell peppers emptied and sliced
1 large onion sliced
2 garlic cloves degerminated and crushed
200 g (7 oz) button mushrooms peeled and cut into quarters
1 thick slice of Bayonne ham (300 g (10.5 oz)) cut into small cubes
5 g (0.2 oz) Espelette pepper or Cayenne pepper
2 dl white wine

Step-by-step directions

1 In a Dutch oven (like Le Creuset style) melt the goose fat then sear the chicken pieces that have been seasoned beforehand.

2 Once they are well browned remove the pieces onto a plate, then in the fat of the Dutch oven melt the onions, then the peppers, tomatoes, garlic cloves and finally the mushrooms, salt lightly (because of the ham) and pepper with Espelette pepper powder or Cayenne pepper (you can also add a small sliced Espelette pepper). Let sweat gently covered for 10 minutes, then add the white wine. Let cook another 5 minutes and add your poultry pieces.

3 Place covered in the oven for 30 minutes at 180° (gas mark 6).