POULET BASQUAISE – Basque chicken
Today, although sadly not on location, Pete’s Pans brings you a typical dish from the wonderful French Basque country, Le Pays Basque – An authentic Poulet Basquaise – Basque Chicken.
The Basque people, from both Spain and France, are an indigenous, ethnic group who are proud of their regional identity and unique language You too can become a true Basque patriot by making this dish as the colours mirror the red, green and white of the Basque flag.
INGREDIENTS (for 2 people)
2 chicken legs
a tablespoon of duck/goose fat, pork lard or olive oil
a red pepper
a green pepper
4 or 5 cloves of garlic
4 or 5 tomatoes
a teaspoon of powdered piment d’Espelette, the locally grown chili pepper.
thyme and a bay leaf
1/2 a glass of white wine (optional)
The chicken legs are cut in two. The pieces are seasoned with salt and pepper and placed in a tablespoon of duck or goose fat and coloured on both sides.
The onions are sliced and the peppers cut into strips. All this is patiently cooked over a lowish flame in the same fat as the chicken pieces until really soft, just remembering to give the pot an occasional stir. The tomatoes are peeled and diced and the garlic is coarsely chopped. Add the garlic to the pot. Keep sweating the mixture steadily for a a little while longer, add some seasoning and if there’s any white wine left, half a glass can go in the pot – or in the cook – it’s up to you!
Once the the wine has reduced down, the tomatoes and herbs are added to the pot. The lid goes on and left to simmer gently for half an hour or so. Finally the chicken pieces are returned, sprinkled with the pepper powder and stirred around. The pot is covered again and left for a further half hour.
The Poulet Basquaise is usually accompanied with rice, sometimes potatoes.
Allez, tchin,tchin et on egin!This entry was posted in Poultry-FRANCE