Crispy Chicken Basquaise with Creamy Polenta
Indulge in this delectable Crispy Chicken Basquaise, a flavorful stew inspired by the vibrant culinary traditions of the Basque region. This dish features brined chicken that boasts a perfectly crispy skin, complemented by a rich and savory sauce of roasted peppers, tasso, and piquant chilies. Served over a creamy, cheesy polenta, each bite delivers a unique combination of textures and flavors that will transport you to the heart of Basque cooking. Perfect for a family dinner or gathering, this dish is sure to impress your guests and leave them asking for the recipe!
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
kosher salt
1/2 cup (for brining)
sugar
1/4 cup (for brining)
pickling spices
1 tablespoon (for brining)
garlic cloves
2 cloves (sliced, for brining)
fresh thyme
2 sprigs (for brining)
fresh ginger
1 small knob (sliced, for brining)
lemon
1/2 (sliced, for brining)
whole chicken
1 (deboned and halved)
chicken stock
2 cups (for stew)
tasso
4 ounces (cut into strips for stew)
pickled chili peppers
3 (preferably Fresno, for stew)
red bell peppers
2 (roasted, skinned, deseeded and sliced for stew)
yellow bell pepper
1 (roasted, skinned, deseeded and sliced for stew)
roma tomato
1 (sliced for stew)
heavy cream
1 cup (for polenta)
dry cornmeal
1 cup (for polenta)
manchego cheese
1 lb (cut into small cubes for polenta)
salt and pepper
to taste (for seasoning)
extra virgin olive oil
1 tablespoon (for frying)
Instructions
1
Prepare the brine by combining 8 cups of water with kosher salt, sugar, pickling spices, sliced garlic, fresh thyme, sliced ginger, and lemon slices in a large pot. Add the whole chicken, ensuring it is fully submerged. Refrigerate for 3 to 4 hours or overnight for maximum flavor absorption.
2
Once brined, remove the chicken and place it on a rack set over a plate to allow it to air dry for at least a few hours, ideally overnight in the fridge. This step is crucial for achieving that coveted crispy skin.
3
In a shallow sauté pan, combine chicken stock, tasso, pickled chili peppers, roasted and sliced red and yellow bell peppers, and sliced roma tomato. Bring the mixture to a simmer and reduce it gently until the flavors meld, about 15-20 minutes.
4
For the polenta, bring heavy cream and 4 cups of water to a rolling boil in a separate pot. Gradually whisk in the dry cornmeal, then reduce heat to low and cook, whisking every couple of minutes for about 30 minutes or until thickened. Stir in the manchego cheese and season with salt and pepper. Keep warm.
5
Preheat your oven to 400°F (200°C). Meanwhile, heat a large frying pan over medium-high heat and add the extra virgin olive oil. Once the oil begins to shimmer, add the chicken skin-side down. Sear until the skin is crispy and golden but the chicken is still raw inside, about 5-7 minutes. Flip the chicken over and transfer it to the sauté pan with the pepper stew.
6
Place the sauté pan in the preheated oven and let it stew for approximately 12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and feels firm to the touch.
7
To serve, spoon a generous mound of creamy, cheesy polenta onto each plate, move the chicken slightly to the side, and ladle on some of the pepper and tasso stew. Top with the crispy chicken for an elegant presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Chicken Basquaise?
It is a flavorful stew inspired by Basque culinary traditions, featuring brined, crispy-skinned chicken served with a pepper and tasso sauce over creamy polenta.
What ingredients are needed for the chicken brine?
The brine consists of 8 cups of water, kosher salt, sugar, pickling spices, garlic, fresh thyme, ginger, and lemon slices.
How long should the chicken be brined?
The chicken should be refrigerated in the brine for 3 to 4 hours, or ideally overnight for maximum flavor absorption.
Why is air-drying the chicken important?
Air-drying is crucial because it removes surface moisture from the skin, which is necessary to achieve a perfectly crispy texture when searing.
How do you achieve the crispy skin on the chicken?
After air-drying, sear the chicken skin-side down in a hot pan with olive oil for 5 to 7 minutes until it is golden and crispy.
What is tasso and how is it used here?
Tasso is a seasoned, cured pork product; in this recipe, it is cut into strips and simmered in the sauce to provide a savory, smoky depth.
What kind of peppers are used in the pepper stew?
The stew features roasted red and yellow bell peppers along with pickled Fresno chili peppers for a piquant kick.
Can I use store-bought roasted peppers?
Yes, you can use high-quality store-bought roasted, skinned, and deseeded bell peppers to save time.
What is a Fresno chili?
A Fresno chili is a type of pepper similar to a jalapeño but often slightly fruitier and thinner-walled, providing a pleasant heat to the dish.
How do you make the polenta creamy?
The polenta is made creamy by cooking cornmeal in a mixture of water and heavy cream, then finishing it with a pound of manchego cheese.
What type of cheese is recommended for the polenta?
This recipe specifically calls for 1 lb of manchego cheese cut into small cubes for a rich, authentic flavor.
Can I substitute the Manchego cheese?
If Manchego is unavailable, you can substitute it with another semi-hard cheese like sharp white cheddar or Pecorino Romano.
How long does it take to cook the polenta?
The polenta takes approximately 30 minutes of slow cooking and regular whisking to reach the desired thickened consistency.
What temperature should the oven be set to?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius) for the final cooking stage.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and feels firm to the touch.
How is the dish plated for serving?
Spoon a generous amount of polenta onto a plate, ladle the pepper and tasso stew over it, and top with the crispy chicken.
Should the chicken be deboned?
The recipe recommends using a whole chicken that has been deboned and halved for easier cooking and serving.
What liquids are used to cook the polenta?
The recipe uses a combination of 4 cups of water and 1 cup of heavy cream to cook the dry cornmeal.
How long should the pepper stew simmer?
The stew should simmer for about 15 to 20 minutes to allow the flavors of the tasso, peppers, and tomato to meld.
Can I use chicken breasts instead of a whole chicken?
Yes, you can use bone-in, skin-on chicken breasts or thighs, though you should monitor the cooking time to ensure they remain juicy.
What purpose do the pickling spices serve in the brine?
The pickling spices infuse the chicken meat with a complex, aromatic foundation of flavors before it is even cooked.
Why include fresh ginger and lemon in the brine?
Ginger and lemon add bright, zesty, and slightly spicy notes that help balance the richness of the chicken and polenta.
How many people does this recipe serve?
Using one whole chicken, this recipe typically serves 2 to 4 people depending on the size of the bird.
Is this dish very spicy?
The dish has a mild to moderate heat from the pickled Fresno chilies and the tasso, which is balanced by the creamy polenta.
Can the polenta be made ahead of time?
Polenta is best served immediately as it thickens as it cools; however, it can be reheated with a splash of cream to restore its texture.
What are alternative sides if I don't want polenta?
The chicken and stew would also pair well with mashed potatoes, roasted fingerling potatoes, or crusty rustic bread.
What oil is best for searing the chicken?
Extra virgin olive oil is recommended for its flavor profile, though any high-quality cooking oil with a decent smoke point will work.
How do you prepare the peppers for the stew?
The red and yellow bell peppers should be roasted, skinned, deseeded, and then sliced into strips.
Does the chicken cook entirely on the stovetop?
No, the chicken is seared on the stovetop to crisp the skin and then transferred to the oven for about 12 minutes to finish cooking.
Is this a traditional Basque recipe?
It is a modern interpretation of Chicken Basquaise that combines traditional regional ingredients like peppers and tomatoes with unique elements like tasso and manchego polenta.