Basque Chicken Recipe


MethodMain Ingredient


 Broiler fryer chicken1 , cut into pieces
 Salt1 Teaspoon
 Black pepper1⁄4 Teaspoon
 Olive oil2 Tablespoon
 Eggplant1 Medium, peeled and cubed
 Mushrooms1⁄2 Pound, sliced
 Chopped onion1⁄2 Cup (8 tbs)
 Green pepper1 , cut into thin strips
 Cooked ham1⁄2 Cup (8 tbs), cut into thin strips
 Garlic1 Clove (5 gm), pressed (Large Clove)
 Tomato sauce1 Can (10 oz)
 Dry white wine1⁄3 Cup (5.33 tbs)
 Water1 Cup (16 tbs)
 Chicken bouillon cube1
 Salt1⁄2 Teaspoon
 Black pepper1⁄8 Teaspoon
 Water2 Quart
 Salt1 1⁄2 Teaspoon
 Vegetable oil1 Tablespoon
 Mostaccioli3⁄4 Pound (Uncooked)

Nutrition Facts

Serving size: Complete recipe

Calories 5361 Calories from Fat 2544

% Daily Value*

Total Fat 282 g434.4%

Saturated Fat 72.2 g360.9%

Trans Fat 0 g

Cholesterol 1124.9 mg375%

Sodium 7857.8 mg327.4%

Total Carbohydrates 325 g108.4%

Dietary Fiber 35.3 g141.1%

Sugars 46.9 g

Protein 351 g702.8%

Vitamin A 85.3% Vitamin C 336.8%

Calcium 30.5% Iron 141.1%

*Based on a 2000 Calorie diet


Sprinkle chicken with 1 teaspoon salt and 1/4 teaspoon pepper.
In a large skillet, heat olive oil.
Brown chicken pieces on both sides until golden.
Remove chicken and place in a 13" x 9" baking dish; reserve drippings in skillet.
Saute eggplant, mushrooms, onion, green pepper, ham and garlic in drippings until golden, about 5 minutes.
Stir in tomato sauce, wine, 1 cup water, bouillon cube, 1/2 teaspoon salt and 1/8 teaspoon pepper.
Bring to a boil.
Pour over chicken.
Cover and place in cold oven.
Set temperature control at 350°F (175°C).
Bake 50 minutes.
Bring 2 quarts water to a rapid boil in a heavy 4 quart saucepan.
Add 1-1/2 teaspoons salt and vegetable oil.
Gradually add mostaccioli, being sure water continues to boil.
Cook mostaccioli uncovered until tender but firm, stirring occasionally.
Arrange cooked mostaccioli in baking dish around chicken pieces.
Bake 5 minutes longer.
Makes 4 servings.