Basque-style chicken

Basque-style chicken

By
From
Arabesque
Photographer
William Meppem

Ingredients

Quantity Ingredient
20g dried porcini mushrooms
4 small-to-medium tomatoes
8 Artichokes cooked à la niçoise
or good quality purchased artichokes, preserved in oil
1.8kg corn-fed chicken
salt and pepper
60ml olive oil
1 tablespoon honey, mixed with 1 tablespoon water
8 shallots, cut in half
6 small cloves garlic, peeled
50ml porcini juice, from soaking
1 teaspoon tomato paste
100ml red wine
300ml chicken stock
8 leaves fresh sage

To serve

Quantity Ingredient
200g egg noodles
generous knob butter
1/2 lemon, juiced

Method

  1. Rinse the porcini mushrooms briefly to remove any clinging grit or dirt, then soak them in a cup of fresh cold water for 10 minutes. Reserve the liquid to be added to the stock later. Quarter the tomatoes and gently squeeze out the seeds. If you are using fresh artichokes, remove the outer leaves and choke and drop the hearts into acidulated water. When you are ready to use them, cut each heart into quarters. If you are using pickled artichokes, cut each artichoke into quarters.
  2. Break the chicken down into 8 pieces, or ask your butcher to do it for you. Remove the skin and season with salt and pepper. In a large oven-proof pan, seal the chicken pieces in very hot olive oil, until they turn golden-brown. Towards the end of the frying time add the honey and then cook for a further few minutes to caramelise, but be careful not to burn. Remove the chicken from the pan.
  3. Lower the heat, add the shallots and garlic, and sauté briefly until they are just softened. Add the artichokes, tomatoes and mushrooms and sauté for two minutes. Mix the porcini juice, tomato paste and red wine with the chicken stock and pour into the pan. Place the chicken back in the pan on the vegetables, sprinkle the sage leaves on top and bake in a preheated 220°C oven for 20 minutes. Remove the pan from the oven and move the chicken pieces to a warm plate. On a high heat reduce the stock by about a third, and then return the chicken pieces to the pan.
  4. Cook and drain the egg noodles then sauté them briefly in butter. Add a squeeze of lemon, salt and pepper. To serve, put sauce and vegetables on plate, then the chicken, and top with egg noodles twirled into a little mound on top.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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