BASQUE STYLE BRAISED CHICKEN AND CHORIZO (CHICKEN BASQUAISE)

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Today, we’re making Basque Style Braised Chicken and Chorizo – a truly spectacular one-pan meal that will knock your socks clean off.

At times I will share a formula that breaks my “10 fixings and under” rule to which I commonly follow on My Kitchen Little. I typically possibly do that when I’m regarding an exemplary formula or a dish that was never mine in the first place. I love to stroll all throughout the planet by means of the food I cook in my kitchen, and attempting plans and dishes from different societies and nations won’t ever not be my #1 thing to do, cooking savvy.
So today, we’re going to the Basque Country – the delightful pocket of northern Spain – and were jumping into a major dish of lovely, flavor-stuffed Chicken Basquiase. This is a champ if at any time there was one …
In case there is one sort of formula that watches out for spring up here more than some other, it is a one-skillet chicken formula. For sure. I go after chicken more than some other protein because of its wide accessibility, reasonableness, and all inclusive allure for every individual from my little family. In this way, in case you are pondering internally Dang! This lady truly shares a huge load of chicken plans …

How to make it:
Preheat the oven to 400 degrees F. Adjust the oven rack to the middle position.
Add about 1 TBSP olive oil to a large, tall-sided/heavy-bottomed skillet set over med-high heat. Brown the chorizo on all sides until golden brown; about 8 to 10 minutes total. NOTE: I use a splatter screen or just the pan lid during this part, as sausage tends to really sputter and spit as it cooks.
Transfer the chorizo to a sheet pan or tray, and add a little more oil to the pan (if needed). Season the chicken thighs lightly with salt and pepper, and brown them on each side; about 2 minutes per side. Transfer to the tray with the sausage, for now. Reduce the heat to medium and again, add a little more oil if needed. Add the onion, potatoes, bay leaves, thyme, apple, tomatoes, and tomato paste. Season with salt and pepper to taste and cook for about 6 to 8 minutes, stirring frequently, to help the veggies tenderize.
Add the wine to the pan and stir to pick up any browned bits on the bottom. Add the chicken stock and the piquillo peppers to the pan; just tuck them in. Slide the sausages and chicken thighs into the pan, submerging them as best you can. Sprinkle with the smoked paprika.
Place the pan in the oven and cook for 35 to 40 minutes, or until the potatoes are fully tender and the sausages are done in the centers. Serve with crusty bread for sopping.

READ MORE  BUTTERNUT SQUASH, SAUSAGE, AND TORTELLONI SOUP

A streamlined, simplified version of a delicious Basque-style stew of chicken, chorizo, aromatic vegetables, and herbs. 

Ingredients

  • Olive oil, for cooking
  • 4 or 5 chorizo sausage links
  • 4 boneless, skinless chicken thighs
  • Salt and pepper, as needed
  • 1 large Spanish onion, sliced
  • 2 cups (give or take) halved baby gold potatoes (quartered if they’re huge)
  • 6 or 7 sprigs of thyme (optional)
  • ¾ cup diced apple
  • 1 cup halved cherry tomatoes
  • 3 garlic cloves, crushed
  • 2 TBSP tomato paste
  • 1.5 cups dry white wine
  • 1 cup chicken stock
  • 9 or 10 jarred piquillo peppers roughly chopped (you can sub roasted red peppers, if you can’t find)
  • 1 tsp smoked paprika
  • Toasted crusty bread for sopping up the juices

Instructions

  1. Preheat the oven to 400 degrees F. Adjust the oven rack to the middle position.
  2. Add about 1 TBSP olive oil to a large, tall-sided/heavy-bottomed skillet set over med-high heat. Brown the chorizo on all sides until golden and crusty; about 8 to 10 minutes total. NOTE: I use a splatter screen or just the pan lid during this part, as sausage tends to really sputter and spit as it cooks.
  3. Transfer the chorizo to a sheet pan or tray, and add a little more oil to the pan (if needed). Season the chicken thighs lightly with salt and pepper, and brown them on each side; about 2 minutes per side. Transfer to the tray with the sausage, for now. Reduce the heat to medium and again, add a little more oil if needed. Add the onion, potatoes, bay leaves, thyme, apple, tomatoes, and tomato paste. Season with salt and pepper to taste and cook for about 6 to 8 minutes, stirring frequently, to help the veggies tenderize.
  4. Add the wine to the pan and stir to pick up any browned bits on the bottom. Add the chicken stock and the piquillo peppers to the pan, just tuck them in all over. Slide the sausages and chicken thighs into the pan, submerging them as best you can. Sprinkle with the smoked paprika.
  5. Place the pan in the oven and cook for 35 to 40 minutes, or until the potatoes are fully tender and the sausages are done in the centers. Serve with crusty bread for sopping.
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