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Deconstructed Poulet Basquaise with Crispy Chicken - Image 1

Deconstructed Poulet Basquaise with Crispy Chicken

French cuisine
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Deconstructed Poulet Basquaise with Crispy Chicken

  1. Other Poultry Dishes

Prep: 25 min • Cook: 40 min. This innovative take on the classic Poulet Basquaise features succulent crispy pan-seared chicken supreme, presented alongside a rich and vibrant chunky stew. The stew is a medley of tender bell peppers, ripe tomatoes, sweet onions, and a hint of smoky Espelette pepper, allowing for a delightful contrast of textures and flavors in every mouthwatering bite.

Preparation time
25 min
Cooking time
40 min
Total time
1 hr 5 min
Servings
4
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

Chicken

  • 4 pcs chicken supreme(skin on, bone in)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper(freshly ground)

Basquaise Stew

  • 1 pc white onion(large, finely chopped)
  • 3 pcs garlic(cloves, minced)
  • 1 pc red bell pepper(large, cored and chopped)
  • 1 pc green bell pepper(large, cored and chopped)
  • 1 pc yellow bell pepper(large, cored and chopped)
  • 28oz canned diced tomatoes(one large can, undrained)
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1 tsp espelette pepper(or paprika if not available)
  • 3 pcs fresh thyme(sprigs)
  • 1 pc bay leaf
  • 3/4 tsp salt
  • 1/2 tsp black pepper(freshly ground)
  • 2 tbsp fresh parsley(chopped, for garnish)

Instructions

Prepare the Basquaise Stew

  1. Heat 1 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped white onion and cook until softened, about 5-7 minutes.
  2. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the red, green, and yellow bell peppers to the pot. Sauté for 8-10 minutes, until they begin to soften.
  4. Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
  5. Add the canned diced tomatoes (with their juice), chicken broth, Espelette pepper, fresh thyme sprigs, bay leaf, salt, and black pepper. Stir well to combine.
  6. Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for 25-30 minutes, allowing the flavors to meld and the vegetables to become very tender. Remove thyme sprigs and bay leaf before serving.

Cook the Crispy Chicken

  1. Pat the chicken supreme dry with paper towels. Season generously with salt and black pepper on both sides.
  2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  3. Place the chicken supreme skin-side down in the hot skillet. Reduce the heat to medium and cook for 8-10 minutes, undisturbed, until the skin is deeply golden brown and crispy.
  4. Flip the chicken and cook for another 5-7 minutes or until the internal temperature reaches 165°F (74°C). If the skin is browning too quickly, you can finish cooking the chicken in a preheated oven at 375°F (190°C) for 10-15 minutes after searing.
  5. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before serving.

Assemble and Serve

  1. Ladle a generous portion of the Basquaise stew onto each plate.
  2. Place one crispy chicken supreme next to the stew.
  3. Garnish with fresh chopped parsley and serve immediately.

Nutrition

Servings
4
Serving size (imperial)
12.3 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories550 kcal157.1 kcal2,200 kcal
Protein45 g12.9 g180 g
Fat25 g7.1 g100 g
Carbs35 g10 g140 g

Tips

  • Ensure chicken supreme is very dry for maximum crispiness.
  • Don't overcrowd the pan when cooking the chicken; cook in batches if necessary to maintain even sear
  • Serve with crusty bread to soak up the delicious Basquaise sauce, or alongside rice or potatoes.

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