Chicken Basque

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Sarah Jane Empson

Chicken Basque

I don't have a shallow flameproof casserole with a lid (which is needed for Chicken Basque), so does anyone know if I can either use a standard saucepan on the stove top, or if I can prepare the dish in a saucepan on the stove and then transfer it to an oven proof dish and cook in the oven without a lid? Or cover with kitchen foil?? Any advice would be much appreciated!

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sam from worthing

Chicken Basque

you can do all your prep in your largest (big deep is great has so many uses) frying pan (or you could also use a wok, if you have one, and the transfer to a casserole type dish (pyrex) with lid - if your casserole hasn't a lid - cover it in tin foil, and pop in the oven.

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Sarah Jane Empson

Thank you!

Hi Sam,

Thank you so much for your advice and for replying so quickly! :) Now that you've said it, it makes perfect sense. So I will do everything in my large wok up until the point where the chicken is placed gently on top of the rest of the ingredients, i.e. I'll transfer all of the ingredients to a pyrex dish (which has a lid), place the chicken on top and cook in the oven. Thanks again - I can now make this delicious dish this evening.

Sarah

 
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