Easiest Way to Prepare Speedy Uncle Yves' Chicken Basquaise (with tomatoes, peppers + herbs)

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Prepare Ultimate Uncle Yves' Chicken Basquaise (with tomatoes, peppers + herbs). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

A delicious summery dish, this is known as Poulet Basquaise in France. I went to visit France this weekend and I made this with my Uncle Yves.

Chicken thighs and drumsticks, roasted first to get delicious golden skin, then cooked all together in the oven with juicy tomatoes, onions, peppers and fresh herbs. So tasty!

Step-by-Step Guide to Prepare Super Quick Homemade Uncle Yves' Chicken Basquaise (with tomatoes, peppers + herbs) is one of the most well liked of current trending foods on earth. It's appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Uncle Yves' Chicken Basquaise (with tomatoes, peppers + herbs) is something that I have loved my whole life.

Many things affect the quality of taste from Uncle Yves' Chicken Basquaise (with tomatoes, peppers + herbs), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Uncle Yves' Chicken Basquaise (with tomatoes, peppers + herbs) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Uncle Yves' Chicken Basquaise (with tomatoes, peppers + herbs) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few components. You can cook Uncle Yves' Chicken Basquaise (with tomatoes, peppers + herbs) using 9 ingredients and 12 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Uncle Yves' Chicken Basquaise (with tomatoes, peppers + herbs):

1. 4 chicken legs, jointed into thighs and drumsticks
2. 50 g butter
3. 2 white onions, peeled
4. 2 cloves garlic, peeled
5. Olive oil
6. 2 peppers (1 red, 1 green)
7. 6 big tomatoes
8. 4 healthy sprigs of fresh thyme or rosemary, oregano or a mix
9. rice or potatoes and/or bread, to serve

Steps to make to make Uncle Yves' Chicken Basquaise (with tomatoes, peppers + herbs)

1. Roughly chop the onions, and fine dice the garlic. Keep separate.
2. Heat 3 tbsp oil in a large ovenproof saucepan over a medium heat. Add the onions.
3. Cook for 10 mins or so until starting to turn golden at the edges. Meanwhile...
4. Roughly chop the tomatoes and peppers. No need to be too precise.
5. Add the chopped veg, garlic and herb sprigs to the pan. Season well with salt, then cover with a lid and reduce the heat to low.
6. Simmer over a low heat for about 45 mins until everything has reduced and broken down. It will look something like this. Meanwhile...
7. Preheat the oven to 180C.
8. Place the chicken, skin-side up in a large roasting tray. Season with salt and pepper, and place little knobs of butter on each. Add a splash of water into the bottom of the tray.
9. Place in the oven for 15 to 20 mins so the skin is golden and crisp. It should not be cooked through at this point.
   
   Browning the skin before adding it to your casserole will add delicious flavour and make sure the skin isn't soggy, but lovely and crisp.
10. Remove the chicken from the oven. When the veg is ready, add the chicken to the pan, nestling them in so they're roughly in a single layer.
11. Place the dish in the oven for another 30 minutes or until the chicken is cooked through.
    
    To check the chicken is cooked, use tongs or a fork to remove a piece of chicken from the pan to a board or plate. Use a fork to keep it in place, then pierce the meat to the bone with the tip of a sharp knife. If the juices run clear, it’s cooked. Don’t worry if the meat around the bone is slightly darker or very slightly pink.
    
    If there’s blood in the juices, it’s not cooked.
12. Once the chicken is cooked, serve with rice or potatoes, a green salad and bread to mop up all those delicious juices.

While this is certainly not the end all be all guide to cooking easy and quick lunches it is very good food for thought. The expectation is that will get your creative juices flowing so that you can prepare excellent lunches for your own family without needing to accomplish too horribly much heavy cooking from the process.

So that is going to wrap this up with this exceptional food How to Prepare Super Quick Homemade Uncle Yves' Chicken Basquaise (with tomatoes, peppers + herbs). Thanks so much for reading. I'm confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!