Jul 09 2026
Restaurants›Django›Basque Chicken G Recipe

Basque Chicken G Recipe

Inspired by Django
Time2h
Serves4

Roasted chicken, stewed pepper and onion, garlic confit, saffron risotto

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Ingredients

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Roasted Chicken

Stewed Peppers and Onions

Garlic Confit

Saffron Risotto

Method

Roasted Chicken

  1. 1

    Preheat the Oven

    Preheat your oven to 425°F (220°C).

  2. 2

    Prepare the Chicken

    Rinse the chicken under cold water and pat it dry with paper towels. Rub the entire chicken with olive oil, salt, black pepper, paprika, and fresh thyme.

  3. 3

    Roast the Chicken

    Place the chicken in a roasting pan and roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown.

  4. 4

    Rest the Chicken

    Remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Stewed Peppers and Onions

  1. 5

    Chop Vegetables

    Dice the red and yellow bell peppers, onion, and garlic cloves.

  2. 6

    Sauté the Vegetables

    In a large skillet, heat olive oil over medium heat. Add the diced peppers, onion, and garlic. Season with salt and black pepper. Sauté for about 10 minutes until the vegetables are softened.

  3. 7

    Add Vinegar

    Add red wine vinegar to the skillet and stir, cooking for an additional 2-3 minutes.

Garlic Confit

  1. 8

    Prepare the Garlic

    Peel the garlic cloves and place them in a small saucepan.

  2. 9

    Cook the Garlic

    Cover the garlic with olive oil and add the thyme sprigs. Cook on low heat for about 30-40 minutes until the garlic is soft and golden brown.

  3. 10

    Store the Confit

    Let the garlic cool in the oil, then transfer to a jar and refrigerate if not using immediately.

Saffron Risotto

  1. 11

    Sauté Onion

    In a large saucepan, heat olive oil over medium heat. Add finely chopped onion and sauté until translucent, about 5 minutes.

  2. 12

    Add Rice

    Stir in the Arborio rice and cook for 1-2 minutes, allowing it to toast slightly.

  3. 13

    Deglaze with Wine

    Pour in the white wine and cook, stirring constantly, until absorbed.

  4. 14

    Add Broth and Saffron

    In a separate pot, heat chicken broth. Add a pinch of saffron threads to the broth. Gradually add the warm broth to the rice, one ladle at a time, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes.

  5. 15

    Finish the Risotto

    Once the rice is cooked, stir in the Parmesan cheese and season with salt and black pepper to taste. Remove from heat.

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