Bourdain's Poulet Basquaise
Recipe: #36449
February 09, 2021
Categories: Chicken, Portuguese, Spanish, Gluten-Free Wine, Canned Tomatoes, Bone-in Pieces, more
"Serve with rice .tony made with whole chicken I'm using thighs"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (522.3 g)
- Calories 670.9
- Total Fat - 49 g
- Saturated Fat - 13.4 g
- Cholesterol - 253 mg
- Sodium - 866.4 mg
- Total Carbohydrate - 10.3 g
- Dietary Fiber - 2.9 g
- Sugars - 5.5 g
- Protein - 45.4 g
- Calcium - 44 mg
- Iron - 2.8 mg
- Vitamin C - 94.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Season the chicken all over with the salt, pepper, and cayenne.
Step 2
Heat a large pot over medium-high heat and add the oil.
Step 3
When the oil gets hot, add the butter. Once the butter has foamed and subsided, add the chicken, skin side down, and brown on that side only. Remove the chicken with tongs and set aside on a plate.
Step 4
Add the peppers and the onion to the pot and reduce the heat to medium low. Cook for about ten minutes before adding the tomatoes.
Step 5
Now cook until the liquid is reduced by half.
Step 6
Stir in the wine, scraping the bottom of the pan.
Step 7
Cook until the wine is reduced by half, then add the water and the bouillon.
Step 8
Return the chicken to the pot
Step 9
Making sure to also add all of the juices from the plate where it’s been resting. Cover the pot
Step 10
And allow to cook on low for about 25 minutes.
Step 11
Remove the chicken to the serving platter.
Step 12
Once the chicken is removed
Step 13
Increase to high heat and reduce the sauce for five minutes.
Step 14
Season with salt and pepper and add the parsley.
Step 15
Pour the sauce over the chicken and serve immediately with the rice.
Tips
No special items needed.
0 Reviews
You'll Also Love
