Basquaise Label Rouge Chicken

Basquaise Label Rouge Chicken
Imprimer la recette
Servings Prep Time
4 people 30 min
Cook Time
55 min
Servings Prep Time
4 people 30 min
Cook Time
55 min
Basquaise Label Rouge Chicken
Imprimer la recette
Servings Prep Time
4 people 30 min
Cook Time
55 min
Servings Prep Time
4 people 30 min
Cook Time
55 min
Ingredients
  • 1 Marie Hot Label Rouge chicken (about 1.5kg) ready to cook
  • 1 kg tomatoes
  • 700 g peppers (red, yellow, green)
  • 3 onions
  • 3 cloves garlic
  • 1 glass white wine
  • 1 bouquet garni
  • 1 c à c pinch Espelette pepper
  • olive oil
  • Salt; pepper
Servings: people
Ma recette
  1. Cut the chicken into small pieces.
  2. Peel and slice the onions and chop the garlic.
  3. Cut the peppers in four, remove the whitish part and the pips, slice them.
  4. On the top of the tomatoes draw a cross with the tip of the knife. Immerse them for 10 seconds in boiling water, cool them in ice water and then remove the skin.
  5. Cut them in half and remove the seeds with a small spoon. Then cut them into pieces.
  6. In a saucepan, fry the onions, garlic and peppers and cook for five minutes over a low heat.
  7. Add the tomatoes. Add salt and pepper. Simmer for 15 min.
  8. Meanwhile, in a frying pan, brown the salted and peppered chicken pieces in olive oil for about 10 minutes.
  9. Add them to the tomato-pepper mixture, with the bouquet garni, the white wine and a pinch of Espelette pepper.
  10. Simmer for 30 to 35 minutes, stirring occasionally. Check that the chicken is thoroughly cooked.
  11. Serve with white rice.
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Roasted Label Rouge chicken with garlic

Roasted Label Rouge chicken with garlic
Imprimer la recette
Servings Prep Time
4 people 15 minutes
Cook Time
1h15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
1h15 minutes
Roasted Label Rouge chicken with garlic
Imprimer la recette
Servings Prep Time
4 people 15 minutes
Cook Time
1h15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
1h15 minutes
Ingredients
  • 1 Marie Hot chicken
  • 10 cloves of garlic
  • 6 shallots
  • 1 tsp mixed herbs
  • 1 tsp Espelette pepper
  • 1 tbsp olive oil
  • 1 spring of thyme
  • Salt; pepper
Servings: people
Ma recette
  1. Peel the garlic cloves and the shallots. In a bowl, prepare a mixture of olive oil, sea salt, pepper, mixed herbs and Espelette pepper.
  2. Rub the whole chicken with this mixture inside and out. Place the thyme inside the chicken.
  3. Oil the oven dish and place the shallots, garlic and chicken. Bake for about 1h15 minutes (20 minutes per 500g) at 180°C (gas mark 6).
  4. Turn the chicken several times during cooking. Accompany with fried potatoes.
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