Poulet Basquaise with Currant Couscous Recipe

Name: Poulet Basquaise with Currant Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 6 whole chicken legs, separated into thighs and drumsticks; Kosher salt; Pepper; 1 small red onion, minced; 1 poblano chile, chopped; 1 red bell pepper, chopped; 1 pound tomatoes, chopped; 1 teaspoon pimenton de la Vera; 1/2 cup dry white wine; 2 tablespoons sherry vinegar; 3 thyme sprigs; 2 bay leaves; 1 cup dry white wine; 6 tablespoons extra-virgin olive oil; Small pinch of saffron threads; 2 1/2 cups couscous (about 14 ounces); 1/2 cup dried currants; 1/4 cup minced red onion; 1 teaspoon kosher salt

Servings: persons

2 tablespoons canola oil
6 whole chicken legs, separated into thighs and drumsticks
Kosher salt
Pepper
1 small red onion, minced
1 poblano chile, chopped
1 red bell pepper, chopped
1 pound tomatoes, chopped
1 teaspoon pimenton de la Vera
1/2 cup dry white wine
2 tablespoons sherry vinegar
3 thyme sprigs
2 bay leaves
1 cup dry white wine
6 tablespoons extra-virgin olive oil
Small pinch of saffron threads
2 1/2 cups couscous (about 14 ounces)
1/2 cup dried currants
1/4 cup minced red onion
1 teaspoon kosher salt

1
Make the chicken Preheat the oven to 350.
2
In a large enameled cast-iron casserole, heat the oil.
3
Season the chicken with salt and pepper.
4
Add half of the pieces to the casserole and cook over moderately high heat until browned all over, 8 minutes.
5
Transfer to a plate.
6
Brown the remaining chicken.
7
Pour off all but 2 tablespoons of the oil from the casserole.
8
Add the onion, poblano and bell pepper.
9
Cook over moderate heat, stirring, until softened, 8 to 10 minutes.
10
Stir in the tomatoes and cook until broken down, about 8 minutes.
11
Add the pimenton and cook for 1 minute.
12
Add the wine, vinegar, thyme and bay leaves and simmer until the liquid is reduced by half, 2 minutes.
13
Nestle the chicken in the sauce, cover and braise in the oven until cooked through, about 1 1/4 hours; discard the thyme and bay leaves.
14
Make the couscous In a saucepan, combine the wine, oil, saffron and 1 cup of water and bring to a boil.
15
In a large heatproof bowl, combine the couscous, currants, onion and salt.
16
Pour the hot wine mixture over, cover and let stand until the couscous is tender and the liquid is absorbed, 30 minutes.
17
Fluff the couscous and serve with the chicken.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 2 tablespoons canola oil, 6 whole chicken legs, separated into thighs and drumsticks, Kosher salt, Pepper, and more.

Yes, Poulet Basquaise with Currant Couscous 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.

Poulet Basquaise with Currant Couscous

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