You are here

Basque Style Chicken Breasts

chef.alexande's picture
Ingredients
  Olive oil 4 Tablespoon
  Skinless chicken breasts 4
  Onion 1 , finely chopped
  Garlic 1 Clove (5 gm), crushed with 1/2 tsp salt
  Salt 1⁄2 Teaspoon (For Crushing With Garlic)
  Red pepper 1 , cored, seeded and cut into rings
  Green pepper 1 , cored, seeded and cut into rings
  Canned tomatoes 14 Ounce (397 Gram)
  Tomato puree 1 Tablespoon
  Chicken stock 1⁄4 Pint (150 Milliliter)
  Brandy 4 Tablespoon
  Chopped fresh rosemary/1 teaspoon dried 2 Teaspoon
  Chopped fresh thyme/1 teaspoon dried 2 Teaspoon
Directions

MAKING
1) In a large flameproof casserole, fry chicken breasts in oil over moderate heat and turn regularly till brown.
2) Place fried chicken on plate, loosely covered, and keep aside.
3) In the leftover oil in the casserole, add onion and fry lightly till transparent.
4) Mix in the garlic and red and green peppers and fry.
5) After 2-3 minutes add in the tomatoes with their juice, tomato puree, chicken stock and brandy and boil.
6) Lower the heat and add the herbs and seasoning and add the fried chicken back in the pan.
7) Without covering the casserole, gently simmer for 45 minutes till the sauce reduces and chicken is cooked through.
8) To freeze for up to 2 months, cool and transfer to a sealable foil container.
9) To serve after freezing, thaw in the refrigerator overnight.
10) Heat in a casserole in a 180°C, 350°F, Gas Mark 4 oven for 45 minutes to 1 hour.

SERVING
11) Serve on a bed of hot steamed rice or boiled new potatoes and a simple salad.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
55 Minutes
Ready In: 
0 Minutes

Rate It

Your rating: None
4.1125
Average: 4.1 (16 votes)