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Poulet Basquaise
Poulet Basquaise, also known as Chicken Basque, is a traditional French stew that originates from the Basque region. It features tender chicken pieces cooked in a rich, flavorful red wine and tomato-based sauce, garnished with herbs and spices. This dish is perfect for a cozy dinner and is surprisingly easy to make.
Nutrition par portion
Ingrédients
Instructions
Étape 1
Preheat the oven to 325°F (165°C).
Étape 2
Heat the olive oil in a large pot over medium heat. Add the chicken pieces and brown on all sides, about 5 minutes per side.
Étape 3
Remove the chicken from the pot and set aside.
Étape 4
In the same pot, add the onions and garlic. Cook until the onions are translucent, about 5 minutes.
Étape 5
Pour in the red wine and bring to a boil. Simmer for 5 minutes to reduce the wine by half.
Étape 6
Add the tomatoes, chicken broth, paprika, thyme, salt, black pepper, and bay leaf to the pot. Return the chicken to the pot, skin side up.
Étape 7
Cover the pot with a lid and place it in the preheated oven. Braise the chicken for 1 hour and 15 minutes, or until the chicken is tender and cooked through.
Étape 8
Remove the pot from the oven and discard the bay leaf. Stir in the parsley and serve the Poulet Basquaise hot.
Étape 9
Optional: Serve with a side of mashed potatoes or crusty bread.
Conseils du chef
• For a richer sauce, you can add a splash of heavy cream before serving
Avertissement
Veuillez noter que ces recettes générées par l'IA n'ont pas été vérifiées pour leur exactitude. Les utilisateurs doivent vérifier toutes les informations nutritionnelles de manière indépendante et vérifier soigneusement les ingrédients pour d'éventuels allergènes. Consultez toujours des sources appropriées si vous avez des restrictions alimentaires ou des allergies alimentaires.
