Chicken Basquaise Recipe by Manu Feildel

Manu has launched a recipe e-book (free to download) featuring this delicious recipe. You can also find recipes for Chicken and Leek Pie and Chicken Katsu Sando. Be tempted by eats inspired from around the world including Meena’s Sri Lankan Chicken Curry, Malaysian Fried Chicken with Coconut Rice, Moroccan Chicken Tagine, Vegemite Chicken Bites, Smoker BBQ Peri Peri Chicken, and BBQ’d Jerk Chicken with Pineapple Salsa.

Chicken Basquaise Recipe

Serves: 4 people.
Prep: 30 minutes.
Cook: 50 minutes

Ingredients

• 1.8kg fresh whole chicken
• Sea salt flakes and cracked black pepper
• 2 tablespoons olive oil
• 50g butter
• 2 brown onions, thinly sliced
• 4 cloves garlic, thinly sliced
• 100g piece pancetta, thickly sliced
• 1 each red, green and yellow capsicum, sliced
• 2 long green chillies, deseeded, sliced
• 1 teaspoon smoked paprika
• ¹⁄2 teaspoon cayenne pepper (optional)
• 2 teaspoons fresh thyme leaves
• 2 fresh bay leaves
• 3 large tomatoes (500g), chopped
• 200ml dry white wine
• ¹⁄4 cup chicken stock
• 1 tablespoon red wine vinegar
• Mashed potato, to serve
• Chopped fresh parsley, to garnish

Method

1. Pat chicken dry with a paper towel. Trim excess fat from inside the chicken cavity. Place on a chopping board, breast-side up. To remove marylands, pull one leg away and slice through the skin between the breast and thigh. Continue to bend the leg backwards until the thighbone pops out of the socket. Cut through the joint and skin to detach. Repeat with the remaining leg.
2. Cut through rib cage and then shoulder joints to separate breasts from the back. Turn over and cut down the centre of the breasts, through the bone and cartilage, to separate. Cut each breast in half at an angle.
3. Season all chicken pieces with salt and pepper.
4. Heat oil and butter in a large, shallow casserole dish over medium-high heat. When the butter starts to foam, add chicken, skin-side down, in two batches. Cook, for about 5 minutes, or until well browned. Turn over. Cook for a further 1 minute. Remove from the dish, leaving oil and juices in the pan.
5. Reduce heat to medium. Add onion, garlic and pancetta. Cook, stirring occasionally for about 8 minutes, or until softened. Increase heat to high and add capsicums, chilli, paprika and cayenne pepper. Cook, stirring occasionally, for 5–6 minutes, or until the capsicum is slightly caramelised.
6. Stir in thyme, bay leaves, tomatoes and wine. Bring to a boil. Simmer for 5 minutes, or until reduced by half. Add stock, vinegar and chicken pieces. Bring to a boil. Cover with lid and reduce heat to low. Cook for 35 minutes. Remove lid and cook for 10–15 minutes, or until chicken is cooked through and sauce is thickened slightly. Remove from heat.
7. Serve with mash. Garnish with parsley.

About Farm to Fork with Manu

This recipe was created in partnership with Ingham’s as part of ‘Farm to Fork with Manu’. You can download Manu’s French and international recipes in this free e-book: https://inghams.com.au/our-brands/whats-new/farm-to-fork-with-manu/

To learn more about Ingham’s and ‘Farm to Fork with Manu’, visit inghams.com.au or follow @inghamsaustralia on Facebook, Instagram and @inghamschicken YouTube.