Poulet Basquaise youtu.be 40 mins Pick the duration units Minutes Hours Serves 2 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Break down the chicken and chop the carcass. 2. Brown the bones in olive oil in a small saucepan. 3. Add water and a bay leaf to the bones to make a simple stock. 4. Simmer for 30-40 minutes. 5. Strain the stock and scoop out some of the fat. 6. Mix flour, piment d'espelette, salt, and black pepper on a plate. 7. Coat the chicken pieces in the flour mixture. 8. Fry the chicken skin-side down in olive oil and butter until browned. 9. Set the chicken aside. 10. In the same pan, sauté the sliced red onions and finely sliced garlic. 11. Add the sliced bell peppers to the pan and cook until soft. 12. Deglaze the pan with white wine. 13. Add the chicken stock and canned tomatoes. 14. Season with salt and black pepper and add a bay leaf. 15. Place the chicken on top of the sauce, skin-side up. 16. Pour in the chicken juices. 17. Bake for 30 minutes at 350°F (180°C). 18. Serve with pilaf rice and garnish with chopped parsley. 1. Break down the chicken and chop the carcass. 2. Brown the bones in olive oil in a small saucepan. 3. Add water and a bay leaf to the bones to make a simple stock. 4. Simmer for 30-40 minutes. 5. Strain the stock and scoop out some of the fat. 6. Mix flour, piment d'espelette, salt, and black pepper on a plate. 7. Coat the chicken pieces in the flour mixture. 8. Fry the chicken skin-side down in olive oil and butter until browned. 9. Set the chicken aside. 10. In the same pan, sauté the sliced red onions and finely sliced garlic. 11. Add the sliced bell peppers to the pan and cook until soft. 12. Deglaze the pan with white wine. 13. Add the chicken stock and canned tomatoes. 14. Season with salt and black pepper and add a bay leaf. 15. Place the chicken on top of the sauce, skin-side up. 16. Pour in the chicken juices. 17. Bake for 30 minutes at 350°F (180°C). 18. Serve with pilaf rice and garnish with chopped parsley. Add Direction Ingredients 1 whole chicken 1 litre water 1 bay leaf 2 tablespoons flour 1 tablespoon piment d'espelette 2 pinches salt 1 pinch black pepper 2 tablespoons olive oil 2 tablespoons butter 2 red onions 1 bulb garlic 2 bell peppers (red and yellow) 100 ml white wine 400 g canned tomatoes 1 handful parsley - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment knife cutting board small saucepan large pot oven measuring jug strainer tongs Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
