Daniel Boulud'S Braised Basque Chicken With Tomatoe

Name: Daniel Boulud'S Braised Basque Chicken With Tomatoes And Paprika Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces Spanish chorizo, sliced 1/4-inch thick; 3 pounds chicken thighs and breasts; Salt and pepper; 2 red bell peppers, stemmed, seeded, and cut into 1/2-inch thick strips; 2 small red onions, sliced; 6 garlic cloves, thinly sliced; 2 sprigs fresh thyme; 3/4 cup dry sherry; 1 cup cherry tomatoes, halved (or diced plum tomatoes); 2 teaspoons sweet paprika; 3/4 teaspoon crushed red pepper flakes; Handful fresh basil, thinly sliced, for garnish

Servings: persons

4 ounces Spanish chorizo, sliced 1/4-inch thick
3 pounds chicken thighs and breasts
Salt and pepper
2 red bell peppers, stemmed, seeded, and cut into 1/2-inch thick strips
2 small red onions, sliced
6 garlic cloves, thinly sliced
2 sprigs fresh thyme
3/4 cup dry sherry
1 cup cherry tomatoes, halved (or diced plum tomatoes)
2 teaspoons sweet paprika
3/4 teaspoon crushed red pepper flakes
Handful fresh basil, thinly sliced, for garnish

1
Adjust the oven rack to the bottom-third position and preheat the oven to 350u00b0F. Meanwhile, set a large ovenproof skillet over medium heat and add the chorizo. Cook, stirring occasionally, until chorizo has rendered some fat and is starting to brown. Remove chorizo with a slotted spoon and drain on some paper towels.
2
Season the thighs and breasts with salt and pepper on both sides. Add the chicken pieces to the skillet and brown on both sides, about ten minutes total. Remove the chicken pieces and set aside.
3
Remove all but two tablespoons of fat in the skillet. Add the bell peppers, onions, garlic, and thyme. Season with salt and cook, stirring occasionally, until vegetables are soft, about five minutes. Add the sherry, tomatoes, paprika, and red pepper flakes. Stir well to dislodge any browned bits and simmer for one minute.
4
Nestle the thighs in the skillet (you'll add the breasts later) and add the cooked chorizo. Cover the skillet and place in the oven. Cook for 15 minutes, and then remove the skillet, flip the thighs, and add the breast pieces. Cover again and return to the oven. Cook until the chicken pieces are completely cooked, ten to fifteen minutes. If needed, season with more salt and pepper. Garnish with basil. Serve.

874

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 ounces Spanish chorizo, sliced 1/4-inch thick, 3 pounds chicken thighs and breasts, Salt and pepper, 2 red bell peppers, stemmed, seeded, and cut into 1/2-inch thick strips, and more.

Yes, Daniel Boulud'S Braised Basque Chicken With Tomatoes And Paprika Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Daniel Boulud'S Braised Basque Chicken With Tomatoes And Paprika Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions