CHICKEN BISQUE
When the weather starts turning cooler, we like to sit down to dinner with this colorful rich bisque. Add hot rolls and a salad, and you have a hearty meal.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a soup kettle or Dutch oven, combine the first eight ingredients; bring to a gentle boil. In a small saucepan, melt butter. Stir in flour; cook and stir for 2 minutes. Gradually add to boiling soup, stirring constantly until smooth. Return to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Nutrition Facts : Calories 198 calories, Fat 12g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 1204mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.
BASQUE-STYLE CHICKEN
Make and share this Basque-Style Chicken recipe from Food.com.
Provided by lazyme
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In 12-inch skillet, cook chicken in hot oil over medium heat 10 minutes or until light brown, turning to brown evenly.
- Remove chicken.
- Add mushrooms, sweet peppers and onion to skillet.
- Cook and stir 3 minutes.
- Stir in undrained tomatoes, wine, salt, and pepper.
- Bring to boiling; reduce heat.
- Return chicken to skillet.
- If desired, sprinkle with additional salt and pepper.
- Simmer, covered, 25 - 30 minutes or until chicken is tender and no longer pink.
- Transfer chicken to platter.
- Cover; keep warm.
- Skim any fat from vegetable mixture.
- Combine water and cornstarch; stir into vegetable mixture.
- Stir in peas.
- Cook and stir until thickened and bubbly.
- Cook and stir 2 minutes more.
- Spoon over chicken and rice.
CHICKEN BASQUE STYLE
Provided by Barbara Kafka
Categories dinner, project, main course
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut the bell peppers in half lengthwise and remove the seeds.Grill or broil,skin side toward the flame (or heating element),until the skin is bubbly (about 15 minutes in an electric oven).
- While the peppers are broiling,prepare the onion and garlic.Place 1/3 of the fat in a large frying pan and melt it over medium heat. Add the pork belly and cook for a few minutes to release some of the fat. Add the onion and 3 cloves of the garlic.Cook,stirring occasionally,until translucent,about 10 minutes.
- Remove the peppers from the oven or grill and place in a paper bag for a few minutes.When the peppers have cooled slightly,remove the skin.Coarsely chop the peppers (there should be about 2 1/2 cups).
- Add the bell peppers and the hot peppers to the onions and garlic.Increase the heat and allow the mixture to color slightly.Add the tomatoes. Continue cooking over high heat for about 5 minutes,or until the tomatoes have collapsed.Reduce the heat to medium-low and cook,partially covered and stirring occasionally,for 40 minutes.
- Twenty minutes before the vegetables are done,season the chicken with salt and pepper.Place the remaining fat in a large,straight-sided frying pan,a wide-mouthed stock pot or braiser.Melt the fat over medium-high heat.Add the chicken pieces,two cloves of garlic,bay leaves and thyme.Brown the chicken on all sides,working in two batches if necessary,so there is no trace of red.
- Return all of the chicken to the pot and add the vegetable mixture. Bring to a boil. Lower the heat and cook at a low simmer for 30 minutes.
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