Can i reheat chicken basque

Bring to boil. Reduce heat to low, cover and simmer for about 30 minutes, until chicken is tender. Remove bay leaf. Remove 2 cups broth from pan and place it in a sauce pan. Bring to boil, add rice, return to boil, then lower heat, cover and simmer until rice is tender, about minutes. To serve, put rice on platter. Spoon Ragout around chicken mixture. This recipe can be made partially in advance. Prepare the chicken and measure out the cups of broth before putting the chicken and broth in the fridge.

Reheat chicken in the oven and make the rice with reserved broth just before serving. This recipe is usaully prepared with Vegetable Ragout, which is usually prepared while the rice is cooking.

This recipe can be made with skinless, boneless chicken breast. Just adjust the cooking time. This makes the dish easier to eat, reduces fat content a bit and may be preferred by children.

However, this will sacrifice some of the chicken flavor. I made this last night. No, you can also make it with chicken legs or drumsticks. Can I freeze this Poulet Basque recipe?

Chicken Basquaise. This one pot chicken stew is an easy and delicious midweek meal. Print Recipe Pin Recipe. Prep Time 20 mins.

Cook Time 40 mins. Course dinner. Cuisine Basque, French, spanish. Servings 4 people. Calories kcal. Season the chicken thighs with salt and pepper then fry in 1 tbsp olive oil over medium high heat until browned all over. Tip in the tomatoes, stock, bay leaf and seasoning and bring to a simmer. Now add the peppers, chilli, paprika and bay leaves.

Stir in the tomato sauce and cook, covered, for another 10 minutes. Your sauce should be very moist with plenty of natural juices. Uncover, raise the heat and add the sherry vinegar. Allow the vinegar to bubble up and evaporate quite quickly. Taste the sauce for spiciness. The chilli can be removed at this point if the sauce is spicy enough for you.

If not, leave it in. Now add the sherry, stock and half the water. Stir together, then cover and simmer for 15—20 minutes. The sauce will be fairly liquid at this point.

Taste for salt and pepper. Set aside. You can let the sauce sit for several hours if you want to prepare it ahead. Lightly season the chicken pieces with salt and pepper and the thyme leaves. In a heavy-based frying pan, heat the rest of the olive oil over medium heat. Put the chicken pieces into the pan, skin-side down, and adjust the heat so that there is a sizzle but nothing more than that.

You are aiming for well-browned pieces. Do not shake or prod. Check after 6 minutes.