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Before starting this Chicken Basquaise recipe, make sure you have organised all the necessary ingredients.
In a cast iron casserole, heat some oil and sear the chicken legs until the skin is golden. Flip the legs in order to brown both sides. Season with salt.
Blanch and peel the tomatoes.
Cool down and peel the tomatoes. Cut them in half and crush them coarsely.
When the legs are golden, transfer to a baking sheet...
... and bake at 180-200°C (gas 4-6) for 10 to 15 minutes. Keep warm.
In the casserole (which has been kept hot), sweat the sliced onions and the peppers cut into strips.
Add the tomatoes. Season with salt, pepper and Espelette pepper.
Add the chopped garlic and cook on medium heat for approximately 20 minutes.
When the chicken is cooked, remove from the oven...
... and add to the sauce. Bring to a boil again and season to taste (if needed).