Poulet Basquaise
Poulet Basquaise
- Level: Advanced
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1685
- Total Fat
- 114
- Saturated Fat
- 50
- Carbohydrates
- 66
- Dietary Fiber
- 5
- Sugar
- 22
- Protein
- 97
- Cholesterol
- 442
- Sodium
- 1970
- Total: 16 hr 45 min (includes brining and drying times)
- Active: 1 hr 45 min
- Level: Advanced
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1685
- Total Fat
- 114
- Saturated Fat
- 50
- Carbohydrates
- 66
- Dietary Fiber
- 5
- Sugar
- 22
- Protein
- 97
- Cholesterol
- 442
- Sodium
- 1970
- Total: 16 hr 45 min (includes brining and drying times)
- Active: 1 hr 45 min
Ingredients
Brine:
1/2 cup kosher salt
1/4 cup sugar
1 tablespoon pickling spice
2 cloves garlic, sliced
2 sprigs fresh thyme, or 1/2 teaspoon dried
1 small knob fresh ginger, sliced
1/2 lemon, sliced
1 whole chicken, deboned and halved
Pepper and Tasso Stew:
2 cups chicken stock
4 ounces tasso ham, cut into strips
3 pickled chile peppers (we use Fresno chile)
2 red bell peppers, roasted, skinned, deseeded and sliced
1 yellow bell pepper, roasted, skinned, deseeded and sliced
1 roma tomato, sliced
Manchego Cheese Polenta:
1 cup heavy cream
1 cup dry cornmeal
1 pound manchego cheese, cut into small cubes
Salt and ground pepper
1 tablespoon extra-virgin olive oil
Directions
- For the brine: Combine 8 cups water, the salt, sugar, pickling spice, garlic, thyme, ginger and lemon and in a large pot. Add the chicken and refrigerate 3 to 4 hours, or overnight.
- Remove the chicken from the brine, place on a rack set over a plate to air dry the chicken (the skin turns yellow and dry and makes it crispier). It's really important to air dry the skin as much as possible or you won't get a good sear on the chicken; the skin will be too soft and filled with water. To do this, put the brined chicken skin-side up over a plate covered with paper towels and lay in the fridge for another day.
- For the pepper and tasso stew: Add the stock, ham, chile peppers, bells peppers and tomato to a shallow saute pan and reduce by half, but not too much, because we'll cook it some more later with the chicken.
- For the polenta: Bring the cream and 4 cups water to boil. Whisk in the cornmeal, then turn down the heat to low and let it cook, whisking every couple minutes, about 30 minutes to cook completely. When it's almost done, whisk in the cheese and season with salt and pepper. Keep warm.
- Preheat the oven to 400 degrees F. To bring together, heat up a large fry pan and add the oil for frying. When it first smokes, add the chicken skin-side down and sear on medium-high heat until the skin is starting to crisp but otherwise the chicken is still raw. Flip the chicken over and place on the reduced pepper stew and put it in the oven (with the fan on if you've got one) and let it stew for another 12 minutes or so, until the chicken plumps up a bit and feels firm to the touch. Thermometer should read 165 degrees F.
- Then when it's all done, lump down some of that creamy, cheesy polenta, move the chicken to the side a little bit and load some pepper and tasso stew down onto the plate. Top with the crispy brined chicken.
Looking for Something Else?
Fudge Factor
Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.
The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Over-the-Top-Delicious Treats to Satisfy Your Food Obsession
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Craving: Chocolate Cake Jan 27, 2011
Hungry Girl's Chocolate 911 Feb 4, 2011
Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013
Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.
Chocolate Desserts
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
