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Chicken Basque Recipe

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This recipe for Chicken Basque is from Kathy's Comfortable Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 lb frying chicken, cut up
2 tbsp olive oil
1-1/2 tsp salt
1/2 tsp basil
1/2 tsp thyme
1/2 tsp pepper
1 medium onion, chopped
1 cup mushrooms, sliced
3 garlic cloves, minced
1 bay leaf
1 cup dry white wine or vermouth
1 can diced tomatoes
1 small can tomato paste
1 tbsp cornstarch

Directions:
Directions:
In large skillet, brown chicken in hot oil.

Add remaining ingredients (except cornstarch).

Heat to boiling, reduce heat and simmer covered until chicken is tender, about 45 minutes.

Remove chicken to a platter.

Combine cornstarch with 2 tbsp water, stir into sauce. Heat until it boils and thickens, stirring constantly.

Remove bay leaf and serve over chicken.

Personal Notes:
Personal Notes:
I first made this in December, 1984, and my note says "Make sure the chicken is done." I have a feeling I didn't cook it long enough, and it was still pink at the bone, so I crossed out the original cooking time and added an additional 10 minutes, and it's worked ever since.

From the Pillsbury Kitchen Cookbook.

 

 

 

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