Basquaise Chicken: A timeless dish that's simple to make yet bursting with flavor, perfect for chilly evenings. This comforting recipe evokes cherished family Sunday lunches prepared with love. A true Basque Country specialty from Soule, it originally featured just vegetables and bread but has evolved into a vibrant, flavorful staple reflecting the region's flag colors. Experience the sun on your plate and warmth in your heart with renowned chef Cyril Lignac's elevated version featuring creamy chorizo sauce, shared on his hit M6 show Tous en Cuisine.
Cyril Lignac's Basquaise Chicken: The Recipe That Delights Every Time
As a master chef with years of expertise, Cyril Lignac makes this seasonal favorite accessible to all home cooks. No advanced skills required—just follow his proven steps for restaurant-quality results.
Utensils:
- 1 baking dish
- 1 casserole
- 2 spatulas
- 1 lid
- 1 cutting board
- 1 slicing knife
- 2 pans
- 1 whisk
Ingredients:
- 4 skin-on chicken fillets
- 1 peeled onion
- 15cl white wine
- 1 clove garlic, peeled and degermed
- 2 yellow peppers and 2 red peppers, peeled
- 250g crushed tomatoes
- 200g chorizo
- 20g cold cubed butter
- 120g full-fat cream
- 60g stock cube
- 150g basmati rice
- 2 pinches paprika
- 80g candied tomato purée (candied tomato petals)
- Espelette pepper, olive oil, parsley, fine salt & ground pepper
Step-by-Step: Cyril Lignac's Basquaise Chicken
- Preheat oven to 200°C.
- Blend candied tomato petals with olive oil in a blender, adding water if needed for a smooth purée.
- In a bowl, mix rice with tomato purée, paprika, and 40cl water. Season, stir, and pour into a baking dish. Bake untouched for 20 minutes.
- Slice onion and peppers; set aside separately.
- Heat olive oil in a sauté pan or casserole over high heat. Season chicken with salt and pepper, sear on all sides until golden, then remove and set aside.
- Add onion to the pan, brown lightly, then add garlic. Cook briefly, add peppers, season with salt and Espelette pepper. Deglaze with white wine, reduce, and cook 5-6 minutes. Stir in crushed tomatoes.
- Return chicken to pan, mix, cover, and simmer 15 minutes.
- In a saucepan, combine stock cube, cream, and 50g diced chorizo. Bring to a boil, simmer 10 minutes, then whisk in cold butter cubes.
- Strain sauce over a clean pan, reserving chorizo bits. Add them to the chicken casserole. Dice and stir in remaining chorizo.
- Serve rice in one dish topped with chopped parsley; chicken with peppers and sauce in another, with foamy chorizo cream on the side.
Bon appétit!
