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This is a hearty one pot meal that is full of flavour. Making Heat the pan with 2 Tbsp olive oil. Season the chicken with salt and pepper. Brown the chicken pieces three at a time on both sides. Remove them and put them on a plate Now add the onion and
Chicken Basque One-Pot meal Recipe
Basque cuisine is an amalgamation of Spanish and French cultures and here is a recipe to cook chicken from the cuisine. Watch how to make Chicken Basque in Spanish French style using chicken parts with a few common flavors and a wine. Good to serve with rice.
Nothing can addict you to it in minutes like this Vegetable Bisque Soup recipe. A delicious Side Dish the Vegetable Bisque Soup completes your meal. I shall look forward to your comments on this recipe. MAKING 1. In a large saucepan heat oil or butter and stir
Vegetable Bisque Soup
GETTING READY 1. Combine beans and water soak overnight. MAKING 2. Rinse beans and place in a large saucepan with water bring it to boil. 3. Remove from heat cover and let it stand for 1 hour do not drain. 4. Add chicken pieces and salt bring it to boil. 5.
Meaty Basque Vegetable Soup
GETTING READY 1 Prepare the pastry. MAKING 2 Take two thirds of the dough and roll out to 1 4 1 2 inch thickness. 3 Use the dough to line the flan ring and fill with jam. 4 Using the remaining dough roll out to a round and place over the top of the stuffed
MAKING 1. In a saut pan fry the diced ham or bacon in the oil such that lightly brown and transfer to a serving plate using a slotted spoon. 2. To the pan add chicken let it cook such that golden brown and keep aside. 3. To the empty pan add the onions and
Basque Style Chicken
GETTING READY 1 Wash and peel the potatoes and slice them into thin rounds. MAKING 2 In a saucepan heat oil and saute the onion and garlic. 3 After 2 minutes add in chicken bouillon pimiento parsley salt and water. 4 Arrange the potatoes slices over the broth
MAKING 1 Choose a medium saucepan.Melt butter. 2 Add the flour and seasoning and mix till blended. 3 Add stock stirring occasionally 4 Once it comes to boiling poit let it boil for 2 minutes 5 Pour the heavy cream sherry and egg yolks 6 Now toss in chicken ham
Flo's Chicken Basque
This is a wonderful Piperade recipe. You can serve this lovely dish to your family for a nice homely dinner or for a dinner party trust me they will all love it. Try the Piperade for yourself In a large omelet pan or frying pan heat the oil over moderate heat.
MAKING 2. In a large skillet add the shortening and brown the chicken in it. 3. Transfer the ingredients to a 3 quart casserole. 4. Sprinkle salt and pepper in the casserole. 5. Pour off the fat from the skillet. Add wine and soup while stirring continuously.
Chicken Basque With Condensed Tomato Soup
Wash the chicken in cold salted water. Rinse and drain well. Cut the whole breasts into quarters lengthwise or sixths if they re large . Cut the tomatoes into chunks. Use a vegetable peeler to cut the zest from the lemon with no white pith cut the zest into
Basque Chicken with Almonds and Olives
Melt the butter in a saucepan and fry the shallot and garlic until lightly browned. Add the green peppers and cook for 5 minutes then stir in the tomatoes with salt and pepper. Cook gently until soft and pulpy. Beat the eggs with the milk salt and pepper and
Blanch peel and chop tomatoes. Seed and chop peppers. Peel and slice onions. Peel and crush garlic. Heat oil in skillet. Add onions and garlic and cook till golden. Add peppers and tomatoes and cook over a high heat for 5 minutes. Season with salt pepper
Prepare a fire for direct heat cooking in a grill . Position the grill rack 4 6 inches 10 15 cm above the fire. To prepare the piperade arrange the onion slices and bell pepper rings on the rack. Brush lightly with some of the olive oil and sprinkle with salt
Halibut with Grilled Piperade
MAKING 1 In a large heavy skillet stir fry the onions and pepper in the lard and 1 tablespoon butter over a medium low heat for about 10 minutes until softened. 2 Add the garlic and tomatoes and stir fry for further 5 8 minutes until the mixture is almost dry.
MAKING 1 In a large skillet heat oil. Saute the onions green pepper and garlic. In about 3 minutes when they turn soft take the garlic out with a slotted spoon. 2 Slice the tomatoes into wedges. Toss into the skillet along with 1 2 teaspoon salt oregano basil
Preheat the oven to Gas 4 350 F 180 C 10 mins before baking. Lightly grease and flour an 8 in 20.5 cm round 2 in 5 cm deep loose bottomed cake tin. To make pastry sieve the flour into a bowl and make a well in the centre. Place butter egg and yolks icing sugar
To make filling wash peppers and remove cores pith and seeds. Finely chop peppers. Peel and chop onion and tomatoes. Heat oil in a medium skillet gently fry peppers onion and garlic about 10 minutes. Add tomatoes ham and chicken simmer a few minutes. Stir in
Basque Chicken Pie
MAKING 1 In a bowl add all the pancake ingredients and prepare a batter to the consistency of liquid cream. 2 In a heavy iron pan with very little butter fry 6 very thin pancakes. 3 Cool them on an absobent paper or drip tay. 4 In a pan add oil and fry the
Aumdniere De Piperade
MAKING 1. To prepare the tomatoes slicing the tops off tomatoes reserve them for lids. 2. Using a grapefruit knife or spoon out centers of tomatoes chop centers and set aside. 3. On a plate place the tomato cases cut side down to drain. 4. In a medium saucepan
Piperade Stuffed Tomatoes
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
Basque Style Chicken Breasts
MAKING 1. Lightly coat the eggplant cubes with seasoned flour 2. In a large pan heat oil over a medium flame. 3. Add eggplant to the hot oil and fry for 7 8 minutes until evenly browned. 4. Tip in the peppers and saut for 3 4 minutes then tip in the tomatoes
Basque Style Eggplant Peppers And Tomatoes
GETTING READY 1. Prepare the peppers by washing them removing the seeds and slicing very thinly. MAKING 2. In a pan heat the oil add the peppers and the onion chopped very finely and saute all together. 3. Just before it is fully cooked add tomatoes peeled and
Place ham hocks and onion in a 3 to 4 quart pan add water to cover. Bring to a boil then reduce heat cover and simmer until meat is tender when pierced about 2 hours. Lift out ham discard onion and broth. When ham is cool enough to handle discard skin bones
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