Bourdain's Poulet Basquaise
February 09, 2021
"Serve with rice .tony made with whole chicken I'm using thighs"
- 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
Season the chicken all over with the salt, pepper, and cayenne.
Heat a large pot over medium-high heat and add the oil.
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.
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.
Now cook until the liquid is reduced by half.
Stir in the wine, scraping the bottom of the pan.
Cook until the wine is reduced by half, then add the water and the bouillon.
Return the chicken to the pot
Making sure to also add all of the juices from the plate where it’s been resting. Cover the pot
And allow to cook on low for about 25 minutes.
Remove the chicken to the serving platter.
Once the chicken is removed
Increase to high heat and reduce the sauce for five minutes.
Season with salt and pepper and add the parsley.
Pour the sauce over the chicken and serve immediately with the rice.
Tips & Variations
No special items needed.