In the north central of Spain and across the border to southwestern France, Basque traditions, customs, language, and culinary recipes are still enjoyed. Key ingredients include from both the sea and mountain for grilled meats and fish dishes. There are diverse range of dishes, paired with txakoli /cha-koh-LEE/, a dry, sparkling white wine and Basque cider.
Oilasko baskoa (Basque)
/oy-las-ko bask-ō/
Poulet Basquaiser (French)
Pollo vasco (Spanish)
Serves 4
1 whole organic chicken (about 4 pounds/1.820 g) cut into 8 pieces or chicken breast or legs
to taste: cayenne pepper, Himalayan salt and black pepper
2 Tbs. (30 ml) olive oil
1 Tbs. (32 g) (dairy-free) butter
1 tbs. (5 g) organic tomato paste
1 organic onion, sliced
organic garlic cloves, minced
1 bay leaf
2-3 organic bell peppers, different colors, sliced
16 ounces (455 g) organic tomatoes
1/2 cup (120 ml) each: chicken stock or broth, water, and white wine
parsley and thyme
cooked pilaf (is GF) or rice
~Basque~
bat 1. Season the chicken.
bi 2. Heat the oil over medium heat.
iru 3. Add the butter, then the chicken pieces (whole children with the skin down). Brown about 5 minutes. Remove and set aside.
lau 4. Sauté the peppers, onions, and garlic. Add the tomatoes, tomato paste, and bay leaf. Cook until liquid is reduced by half.
bost 5. Stir in the wine. Cook until it reduced by half. Then add the water and broth/stock.
sei 6. Add the chicken, cover and simmer on low for about 30 minutes, inside temperature 165ºF/74ºC.
zap 7. Place the chicken on a platter.
zortzi 8. Add the parsley to the pot and boil the sauce until it thickens, about 5 minutes. Remove the bay leaf.
bederatzi 9. Pour over the chicken. Serve with pilaf or rice.
On egin!
Enjoy your meal!
Add a Basque salad: https://veggiefernandezs.blogspot.com/2019/01/basque-tossed-salad.html
or a Basque bean dish: https://veggiefernandezs.blogspot.com/2016/01/basque-beans.html
