Real Recipes From Real Home Cooks ®

basque chicken (sallye)

(2 ratings)
Recipe by
sallye bates
Austin, TX

This is a recipe that will work for most people with limited diets due to allergies or medical problems

(2 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For basque chicken (sallye)

  • 1
    whole chicken, 3 to 3 1-2 lbs
  • 2 Tbsp
    olive oil, extra virgin
  • 2 tsp
    soy sauce, low sodium
  • 5 md
  • 3 md
    yellow onions
  • 1` md
    red or green bell pepper (optional)
  • 3 clove
    garlic, minced
  • 4 oz
    smoked sliced ham
  • 1 tsp
    dried thyme
  • 2 Tbsp
    chopped parsley
  • dash
    salt and pepper

How To Make basque chicken (sallye)

  • 1
    Cut chicken in half along back bone. Remove neck bone by cutting with a sharp knife or kitchen shears along the back of the chicken. (Or you can skip this step by buying chicken already cut into halves) Lay chicken halves out flat in casserole baking dish
  • 2
    Combine oil and soy sauce and brush onto chicken pieces Bake at 350 degrees for 15 minutes
  • 3
    While chicken is baking, cut tomatoes into wedges. Peel and slice onions. Remove core and membrane from peppers and cut into thin strips. Cut ham into thin strips.
  • 4
    Remove chicken from oven and remove from casserole dish Place tomatoes, onions, peppers, ham, thyme and parsley in bottom of dish Place chicken back in dish on top of veggies and sprinkle with salt & pepper
  • 5
    Return to oven and bake for 30-35 minutes or until chicken is done (Juices will run clear when chicken is pierced with a fork)
  • 6
    Remove from oven, brush chicken with pan juices Cut into serving pieces and serve immediately
  • 7
    Good served with steamed rice or noodles, spinach salad and broccoli
  • 8
    ALTERNATE CROCKPOT COOKING: P.S. I used the crockpot since I knew I was going to be in and out today. I browned the chicken in my cast iron skillet, then followed the recipe instructions, using the crockpot instead of a casserole dish. I also added the squash. I cooked on low for about 5-1/2 hours. It was just as good, if not better, than if baked in the oven. Served over homemade noodles with a green salad and garlic bread made from my homemade Italian loaf.