This is from Paul Prudhomme’s Seasoned America. I like to substitute shrimp stock for the chicken stock. This should be served over rice or pasta, or with a good, crusty bread–something to sop up the delicious sauce. I’ve given instructions for finishing in the oven or on top of the stove.
This is a simple, quick and tasty dish. It is obviously kid friendly because my 1 1/2 year old granddaughter ate 2 helpings at dinner, then more for breakfast and lunch the next day! This is courtesy of The Frugal Gourmet – On Our Immigrant Ancestors.
Not your typical chicken recipe! If you are tired of cooking the same old chicken recipes — try this one ! This one is from “Joy”. It is sophisticated and extremely flavourful. I use chicken thighs. I find them to have the most robust flavour of all chicken parts. The sauce is outstanding if you add some chilies and you will likely have some left over (it is great for a quick pasta dinner the next night). I am a novice cook and this dish really made me feel like a pro !
Make and share this Chicken Basque recipe from Food.com.
I recently found this recipe in a local Newspaper. I made it that same Night, and loved it. I used boneless, skinless chicken thighs in this recipe and that worked out wonderfully. It may seem like a long cooking time, but this is well worth the effort.
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