Ingredients for Basque Chicken Yassa
- Skinless Chicken Pieces
- 1/4 cup lemon juice
- White Wine Vinegar
- Peanut Oil
- 1 large onion, finely chopped
- Fresh Thyme
- Red Pepper
- 1 cup water
- 2 bay leaves
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How to Make Basque Chicken Yassa
- In a large bowl, whisk together 1/4 cup lemon juice, 2 tablespoons red wine vinegar, 1/4 cup olive oil, and 1 large onion (finely chopped).
- Add 1.5 lbs bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks) to the bowl.
- Marinate in the refrigerator for at least 4 hours, or preferably overnight.
- Remove the chicken and onions from the marinade, reserving the marinade.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown the chicken pieces on both sides, about 3-4 minutes per side.
- Remove the chicken from the skillet and set aside.
- Add the marinated onions to the skillet and sauté for 5 minutes until softened.
- Pour the reserved marinade into the skillet. Add 1 teaspoon dried thyme, 1/2 teaspoon cayenne pepper (or more, to taste), 1 cup water, and 2 bay leaves.
- Bring to a simmer, then reduce heat to medium-low and cook for 10 minutes, allowing the sauce to thicken slightly.
- Return the chicken to the skillet. Cover and cook until the chicken is cooked through and the juices run clear, about 25-30 minutes.
- Serve hot over steamed rice. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
10g
Fat
16g
Carbs
2g
