Chicken

Poulet Basque (Basque chicken)

Name: Poulet Basque (Basque chicken) recipe
Yield: 6
Ingredients: 1.5kg whole organic chicken; 20.00 ml extra virgin olive oil; 1 white onion, roughly chopped; 4 garlic cloves, thinly sliced; red capsicum, peeled and cut into 1cm-thick strips, seeds removed; 1 yellow capsicum, peeled and cut into 1cm-thick strips, seeds removed; 3 ripe tomatoes, roughly chopped; 375ml chicken stock; 1 tsp Espelette pepper (available from specialty grocers – substitute hot paprika); 1/2 tsp smoked paprika; 1/4 bunch fresh basil, leaves picked; 1 lemon, zested and juiced; Crusty sourdough, sliced, to serve; Mixed salad leaves, to serve

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by Sebastien Lutaud

SEBASTIAN LUTAUD, CHEF

Dec 30, 2022

Sebastian draws on Spanish influences with this tender, flavour-packed chicken dish.

1.5kg whole organic chicken
1 tbs extra virgin olive oil
1 white onion, roughly chopped
4 garlic cloves, thinly sliced
red capsicum, peeled and cut into 1cm-thick strips, seeds removed
1 yellow capsicum, peeled and cut into 1cm-thick strips, seeds removed
3 ripe tomatoes, roughly chopped
1 1/2 cups (375ml) chicken stock
1 tsp Espelette pepper (available from specialty grocers – substitute hot paprika)
1/2 tsp smoked paprika
1/4 bunch fresh basil, leaves picked
1 lemon, zested and juiced
Crusty sourdough, sliced, to serve
Mixed salad leaves, to serve

Method

1.

To break down the chicken, start by taking off the legs, then cutting through the joints of the legs to separate the drumsticks from the thighs. Cut along the breastbone to remove both chicken breasts, keeping the wings attached. Cut each breast in half. You should have eight pieces of chicken in total (you can ask your butcher to do this for you).
2.

Heat oil in a large, deep saucepan over medium-high heat. Cook chicken, in 2 batches, for 6-8 minutes until browned. Transfer to a plate and set aside.
3.

Add onion to pan and cook for 2-3 minutes, until onion just starts to soften but not brown. Add garlic and cook, stirring, for 1 minute or until fragrant. Add capsicum and cook, stirring, for 2 minutes. Add tomatoes and cook, stirring occasionally, for 5 minutes. Return chicken to pan with stock and bring to a simmer. Stir in Espelette pepper and paprika and season.
4.

Reduce heat to medium and simmer, covered, for 10 minutes. Uncover and simmer for a further 15-20 minutes, until chicken is cooked through. Add an extra splash of stock if the mixture starts to look dry. Remove from the heat and stand for 5 minutes.
5.

To serve, scatter with basil and lemon zest, and drizzle with lemon juice. Serve with crusty bread to soak up the sauce, and mixed leaves on the side.