its unmissable recipe and its little secrets for preparing a good basquaise chicken!

This week, Philippe Etchebest is honoring a tasty and colorful Basque specialty: Basque chicken. Simple to make, discover without further delay its tips and advice. To your utensils and your aprons! Let’s go !

In his last video, Philippe Etchebest is preparing a seasonal recipe for us: basquaise chicken.

Chicken, peppers, onions or even Espelette pepper, nothing could be simpler as ingredients to prepare a good Basque chicken. This typical recipe from the South-West brings sunshine to our plates. With rice pilaf or white rice as an accompaniment, we treat our taste buds. Why not let yourself be tempted by this simmered dish by following the recipe step by step with the chef!

The recipe for Basquaise chicken from the South-West of Philippe Etchebest

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Ingredients :
for 2 people

  • 1 onion
  • 4 garlic cloves
  • 2 green peppers
  • 1 red pepper
  • 2 sweet green peppers
  • 10 cl rapeseed oil
  • 1 whole poultry or the 2 thighs and 2 wings of a chicken
  • 20g flour
  • 2 tbsp. tablespoon tomato puree
  • 2 sprigs of fresh thyme
  • 2 fresh bay leaves
  • 1 L chicken stock or 1 L water
  • coarse salt
  • 2 pinches of Espelette pepper powder

Preparation

Carve the poultry, separating the top of the thigh from the drumstick. Keep the fins whole. Collect as much meat as possible. Season with salt and pepper.

Heat oil in the sauté pan over high heat. Place the poultry in the very hot sauté pan and brown the pieces. The idea is not to cook them, just to color them. The cooking will end with the peppers and the broth, in another step of the recipe. Season again.

👨‍🍳 Chef’s advice: Flip the pieces as much as possible. The skin of the poultry must be well caramelized, well browned.

Save the saltire for later and with the remaining oil.
Peel the onion with a paring knife. Peel the garlic.

👨 🍳 Chef’s advice: Crush the garlic, makes it easier to remove the skin and therefore facilitate its peeling.

Remove the germ from the garlic and set aside. Remove the stem from the pepper before emptying the seeds.
Cut the bell pepper in half and remove the excess seeds. Repeat the process with all the peppers.

👨‍🍳 Chef’s tip: You can mix the colors of the peppers if you wish. Don’t stop at the color, the bell pepper tastes the same.

Optional: you can add small sweet peppers.
Mince the onion. Crush the garlic with your knife.

👨‍🍳 Chef’s tip: Instead of crushing the garlic pieces, you can chop them instead.

Cut the peppers into large strips. Cut the sweet peppers into rings. Brown the onions and garlic in the same sauté pan as before with the oil from the chicken thighs and wings.

👨‍🍳 Chef’s advice: The oil from the thighs and chicken wings has retained the juices. By cooking your peppers in it, you will give them flavor.

Caramelize the onions over fairly high heat. Be careful not to burn them. Sauté the peppers and mix.

👨‍🍳 Chef’s tip: Don’t forget to stir regularly to prevent the peppers from hanging on the sauté pan and burning.

Add tomato puree. Stir everything together with a wooden spatula. Singer, that is, add flour to your vegetables. To mix everything.

👨‍🍳 Chef’s tip: The flour can also be roasted in the oven before being added to the dish.

Add the chicken pieces to the filling. Wet everything with water, up to the height of the pieces.

👨‍🍳 Chef’s tip: You can replace the water with chicken or vegetable broth, to bring more taste.

Add thyme and bay leaf to season the broth. Cook over low heat for about 1 hour 30 minutes.

Once the cooking time has elapsed, season again if necessary with salt and pepper. Add Espelette pepper to spice up your dish.

There you go, the Basque chicken is ready to eat!

Philippe Etchebest – Cook well accompanied with my Mentor method

© Cook well accompanied with my Mentor method – Philippe Etchebest – Éditions Albin Michel
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