Basquaise Chicken . This dish so simple but so good that we tend to neglect. In these cold weather, we only dream of this, a warm and comforting chicken super regressive. This recipe from our family reminds us of Sunday lunchtimes when our mother generously served us a plate of this dish prepared with love. It is a typical culinary specialty of the Basque Country and more precisely of Soule. If originally it consisted only of vegetables and bread, it is now a dish rich in flavor for which there are a wide variety of recipes. This dish in the colors of the Basque flag not only puts the sun on our plate, but also balm in the heart. To delight our taste buds, we have THE recipe. Here is Cyril Lignac's basquaise chicken with chorizo cream.
Basquaise chicken from Cyril Lignac:the recipe that will make us quiver with pleasure
It's in his famous show on M6 Tous en Cuisine , that Cyril Lignac shares his incredible recipe with us. All gourmets will agree that this is the dish of the season . We reassure you, no need to have the level of the chef to make the basquaise chicken. Just follow his advice !
Utensils:
- 1 dish
- 1 casserole
- 2 spatulas
- 1 lid
- 1 board
- 1 slicing knife
- 2 pan
- 1 whip
Ingredients:
- 4 skin-on chicken fillets
- 1 peeled onion
- 15cl of white wine
- 1 clove of garlic, peeled and degermed
- 2 peeled yellow peppers and 2 peeled red peppers
- 250g of crushed tomatoes
- 200g chorizo
- 20g cold cubed butter
- 120g full cream
- 60g stock cube
- 150g basmati rice
- 2 pinches of paprika
- 80g of candied tomato puree (candied tomato petals)
- Espelette pepper, olive oil, parsley, fine salt &ground pepper
Basquaise chicken from Cyril Lignac:the recipe steps
- Preheat the oven to 200°C.
- In the blender, mix the candied tomato petals with olive oil and add a little water if necessary. The mixture should be smooth.
- Mix the rice with the tomato purée in a bowl. Add paprika and 40 cl of water.
- Season, stir and pour into a baking dish. Leave to cook for 20 minutes without touching.
- Slice the onion and peppers, set aside separately.
- In a hot sauté pan or casserole dish, pour a dash of olive oil, place the chicken pieces seasoned with fine salt and freshly ground pepper, let brown on all sides, then remove and set aside on a plate.
- Place the onion, let it brown, add the garlic, let it cook, add the peppers, season with salt and Espelette pepper, deglaze with white wine, let it reduce, cook for 5 to 6 minutes, mix and pour the crushed tomatoes.
- Place the meat, mix and cover for 15 minutes.
- In a saucepan, pour the stock cube with the cream, bring to the boil, add 50g of diced chorizo, leave to heat for 10 minutes then add the cold butter in cubes.
- Pour into the strainer over a saucepan. Keep the chorizo from the strainer and add them to the casserole with the chicken. You can dice the remaining chorizo and add it to the casserole.
- Serve the rice in a dish with the chopped parsley. Place the chicken with the peppers in sauce in a second dish and add the foamy sauce separately.
Bon appetit!
