Poulet Basquaise

Poulet Basquaise is a delicious dish from the French part of the Basque region.  It is laced with peppers and tastes of the sun.  To be really authentic it needs d’Espelette peppers but as these are not always available, it is possible to use other peppers with excellent results.

Preparation Time: 30 Mins

Cooking Time: 45 Mins

Total Time: 1¼ har

Ingredients

For 6 servings…

                      Olive oil    

1                    Onion  - sliced        

                      Garlic       

2                    Peppers  - red - sliced

10                  Peppers  - d'Espelette, green - sliced      

6                    Tomatoes  - chopped roughly   

                      Bay leaves

                      Thyme      

                      Parsley     

                      Pepper      

                      Salt          

                      Flour        

1                    Chicken  - jointed     

Method

In a little oil, sweat the onion and the garlic and peppers.  When the onion is translucent, add the tomatoes, bay, thyme, parsley, salt and pepper. Let it simmer covered about 25 minutes.

Meanwhile, flour the chicken joints and then sauté them in a casserole with a little oil for the time it takes to cook vegetables.

Then mix meat and vegetables and cook for another 15 minutes.

Serve accompanied with brown rice, sautéed or boiled potatoes.

Variations

If green d’Espelette peppers are not available, use green bell peppers, a jalapeno chilli and a tablespoon of paprika instead.

Wine recommendations

Ideally, a red wine from South-West France.

Conventional

     Irouleguy

Interesting

     Bordeaux Supérieur

     Côtes de Bourg

     Côtes de Gascogne rouge or rosé