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Chicken Basquaise     HT  MC   Spanish    75mins

Serves 4       Hot   Poultry   Pork  Alcohol  Main Course  Dairy free  Spain  Europe



2 Onions, chopped

1 Green Capsicum, deseeded and diced

2 x 400g/14oz tins Chopped Tomatoes

175g/6oz Streaky Bacon, chopped

2 Garlic Cloves, crushed

4 large Chicken Portions, halved

1 tbsp Flour

90ml/3fl.oz. Dry White Wine (check manufacture)

Salt and Pepper

2 tbsp Oil




1. Place the bacon in a flameproof casserole and cook over a high heat until the fat begins to run. Add the onions, garlic and capsicum and cook until soft.


2. Add the chicken portions to the pan and sprinkle with the flour, mixing well. Cook until browned then add the wine, tomatoes, salt and pepper.


3. Cover and cook over a medium heat for 45 minutes. Serve hot.


More Chicken Recipes  |  General Prep & Cooking Times   |  More Spanish Recipes



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

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General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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