Chicken Basquaise from Saveur Magazine, Apr/May 2017 (#188) (page 56)

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Notes about this recipe

  • apattin on October 21, 2018

    Used chicken sausages and thighs (6 large ones cut in half, no skin) 2 med tomatoes, 1 cup wine and 1 cup chix broth and paprika. Also put the thyme and bay leaf after browning the meat. Garlic was chopped and added at the end of the onion/ shallot step. Delicious.

  • Dannausc on May 21, 2018

    It was so good! Definitely worth a repeat! I couldn’t find puquillo peppers so I used half roasted red peppers and half cherry peppers. Really, really good and flavorful!

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