Pollo a la Vasco
The classic Basque style braised chicken dish is served with an amazing and flavorful sauce of tomatoes, peppers, onions and garlic. In Spain this dish is called Pollo a la Vasco and in France it is Poulet Basquaise but in either case it means a delicious meal that’s healthy at the same time! The braising sauce will be full of out-of-this-world flavor so it is essential to always serve this dish with some rice or mashed potatoes or at least some good crusty bread to soak up the sauce.
Mise en Place
The first thing to do is get all the chopping of the onions, bell peppers, tomatoes and bacon complete then separate into individual piles or bowls. Dice the garlic and set aside.
Tools You Will Need
- Large Sauté Pan with Lid or Le Crueset Style Dutch Oven
- Bowls or Plates for Setting Aside the Meats and Vegetables
- 6 Organic Free-Range Chicken Half-Breasts cut in half or Whole Chicken Cut Up Into 10 pieces (2 Legs, 2 Thighs, 2 Wings, 4 Breast Pieces)
- 3 slices Uncured Bacon
- 3 Organic Bell Peppers
- 2 Organic Onions
- 4 Heirloom Tomatoes
- 6 Garlic Cloves
- 1 cup White Wine
- 1 cup Organic Chicken Stock, low sodium
- 2 tbs. Extra Virgin Olive Oil
- ¼ tsp. Spanish Paprika
- ⅓ tsp. Oregano, dried
- ⅓ tsp. Thyme, dried
- ⅓ tsp. Rosemary, dried
- Heat the saute pan over high heat and add the olive oil then add the bacon and cook until crispy then remove from pan, set aside.
- Add the chicken and cook until seared golden brown on both sides; seasoning with a little salt & pepper. May have to work in batches, approximately 3-4 minutes per side then remove and set aside.
- Add the Onion and bell peppers cook, stirring occasionally to pick up any remaining small bits of chicken, 3-4 minutes.
- Add garlic and cook, stirring occasionally, 1 minute; season with a tiny bit of salt
- Add the tomatoes, season with salt, then cook, stirring occasionally, 3-4 minutes.
- Return the chicken and bacon to the pan.
- Add the herbs, paprika, wine, stock and season with salt and pepper. Stir to incorporate and cook on high barely bringing to a boil.
- Cover pan, lower temperature to low, and cook for 30 minutes.
- Serve over rice or mashed potatoes!