Monday, April 20, 2009

Chicken Basquaise in the oven

If you can cook this dish in the oven with a minimum of fuss, why not use the technique for other chicken stews? My earlier Chicken Basquaise recipe was pretty simple; here's an even easier one.

4 chicken thighs, 4 drumsticks
1 tin tomatoes
2 cloves garlic, chopped
2 onions, chopped
4 red peppers, cut into fork-sized chunks
1 bay leaf
2 tbsp olive oil

Mix the ingredients in a roasting tin, arranging the thighs skin-side up. Put into a gas mark 6/200C oven. Check the progress every 15 to 20 minutes, and turn down the heat if the dish is bubbling too energetically. (After 30 minutes, I turned down the oven to gas mark 4/180C.) Once the tomatoes are cooking, you can break them up with a wooden spoon. You need to give the ingredients a stir quite regularly, and if they threaten to catch at the edges you can thin them with a little stock. (Or add half a stock cube at the beginning, and add water to the tin when necessary.)

Cook for 60 to 75 minutes.


Tom said...

Done this a few times and has always worked out well - I would though suggest half or less red pepper.

Nicholas Clee said...

My daughters would agree!