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Chicken Basquaise

Method

  • Heat a layer of oil in a large heavy-bottomed pan and brown the chicken pieces all over. 
  • Then wrap a slice of prosciutto around each piece of chicken, fasten with 1-2 toothpicks and lightly fry them again in one layer. Remove. 
  • Add a little fresh oil to the pan, if needed, and gently sauté the onions, garlic and capsicums for about 5-10 mins until the vegies are fairly tender, regularly stirring and scraping the bottom as you do so. 
  • Then add the wine, stir well and reduce the sauce quite heavily. 
  • Add the tomatoes and stock with a generous amount of seasonings, 1 heaped tbsp chopped parsley, the thyme and bay leaves. Stir and bring to the boil. 
  • Turn the heat right down, return the chicken in one layer and simmer for about 20-30 mins until the chicken is cooked, turning once or twice. 
  • Remove the toothpicks from the chicken and set aside. 
  • Then stir the mustard through the sauce and reduce a little. 
  • Serve the chicken on a bed of steamed rice with plenty of the sauce spooned over the top.

Ingredients

  • olive oil
  • 1 whole chicken, portioned into 8
  • 8 slices prosciutto
  • 2 onions, chopped
  • 2 large garlic cloves, crushed
  • 2 red capsicums, cored, seeded & sliced
  • 1 green capsicum, cored, seeded & sliced
  • ½ cup dry white wine
  • 1 can diced tomatoes
  • 2 cups chicken stock
  • sea salt & freshly ground pepper
  • 3 heaped tbsp chopped fresh parsley
  • a few fresh thyme sprigs
  • 2 bay leaves
  • 1 heaped tbsp Dijon mustard
  • steamed rice

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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