This is my 2nd Cooks Thread for the "Soups, Stews & Chili!" Throwdown. And Hey!.... It lasts all month. :biggrin1:
Basquaise encompass a wide variety of the Basque style of cooking, sometimes in 'one pot' dishes like my stew. It's comfort food at it's finest. I started with a Basque Norte marinated and roasted chicken that was chilled overnight. In other words, this is left-over chicken! :thumb:
I stripped the carcass for the chicken broth and it was ready in a couple of hours of simmering. Canned broth will work, but there is a distinct flavor to this stew when cooking the carcass down.
Meanwhile, here are my raw ingredients for the body of the stew (these are somewhat flexible too)... but coriander, cumin and smoked paprika are signature spices. The onion, garlic, peppers and chorizo went on the BGE. Then found their way into a pot, along with the seasonings and later the tomatoes were added, next add some broth, and lastly a drumstick and some chopped thighs are added. This needs maybe 20 minutes of simmering and is ready for the serving bowl. A little white meat is okay, but dark meat works better with the chorizo.
You can 'supersize' this recipe, but because it works with what's on hand you can make a small batch too. We do use Piment d'Ville at the table (the California version of the imported Espelette Basque spice), read about it HERE. Check out their other chilies and read about Nacho, the Pepper King. These guys are a real farm-to-table company. All that said, here is the serving dish.
Basquaise encompass a wide variety of the Basque style of cooking, sometimes in 'one pot' dishes like my stew. It's comfort food at it's finest. I started with a Basque Norte marinated and roasted chicken that was chilled overnight. In other words, this is left-over chicken! :thumb:
I stripped the carcass for the chicken broth and it was ready in a couple of hours of simmering. Canned broth will work, but there is a distinct flavor to this stew when cooking the carcass down.
Meanwhile, here are my raw ingredients for the body of the stew (these are somewhat flexible too)... but coriander, cumin and smoked paprika are signature spices. The onion, garlic, peppers and chorizo went on the BGE. Then found their way into a pot, along with the seasonings and later the tomatoes were added, next add some broth, and lastly a drumstick and some chopped thighs are added. This needs maybe 20 minutes of simmering and is ready for the serving bowl. A little white meat is okay, but dark meat works better with the chorizo.
You can 'supersize' this recipe, but because it works with what's on hand you can make a small batch too. We do use Piment d'Ville at the table (the California version of the imported Espelette Basque spice), read about it HERE. Check out their other chilies and read about Nacho, the Pepper King. These guys are a real farm-to-table company. All that said, here is the serving dish.
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