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Basque-style chicken

Basque-style chicken Cook Expert

Preparation : 10 min Resting : -
Cooking : 1 hr 5 min Equipment :
Difficulty :
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Serves 4 :
2 red or long sweet peppers (200g)
2 green peppers (200g)
2 red onions, halved
50 ml olive oil
100g smoked lardons
3 garlic cloves
salt, 5 peppercorn blend
500 g tomato flesh, roughly chopped
3 sprigs fresh or dried thyme
100 ml white wine
2 bay leaves
2 chicken legs
coriander leaves
1Fit the food processing bowl with the midi bowl and install the 4mm slicing disc.
Quarter and deseed the peppers. Slice the peppers and onions using the FOOD
PROCESSOR programme
; set aside.
2Fit the metal bowl. Add the oil, lardons, garlic (crushed), and onions. Run the
EXPERT programme, 5 minutes/speed 3/120 °C.
3Add the rest of the ingredients except the chicken and the coriander. Restart the
EXPERT programme, 30 minutes/speed 2A/95 °C. Cut each chicken leg in two
pieces at the joint. Heat a little oil in a frying pan and cook until golden brown on
both sides.
4Add the chicken pieces to the metal bowl; season to taste and restart the
EXPERT programme, 30 minutes/speed 0/95 °C.
5Garnish the Basque-style chicken with the finely sliced* coriander leaves;
accompany with wild rice.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

The chicken legs could be replaced with chicken breasts (adjust the cooking time accordingly).


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