Basque-style chicken (Poulet Basquaise) from French Kitchen: Classic Recipes for Home Cooks by Serge Dansereau

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Notes about this recipe

  • saladdays on November 10, 2013

    What a superb recipe! I used chicken thighs rather than the cut up chicken as suggested, the taste is authentic and the cooking time is just right. The prep. time is quite long but can be shortened by frying the chicken pieces at the same time as the onions and other vegetables and then assembling them in the casserole. I didn't think the white wine would be sufficient cooking liquid but it was ample and that is what makes it taste so good. Looking forward to eating it again tomorrow!

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