Poulet Basquaise
This is a delicious dish from Trish Deseine's book 'Trish's French kitchen'. I think there was a series of it on the uktvfood channel. It uses piment d'Espelette, which comes from the Basque region of France. Every year there is a festival in Espelette and the houses are covered in these chilies. http://www.producteurs-pays-basque.com/anglais/espelette.html The peppers,onion and garlic were from our garden as were the bay leaves and thyme. I adapted the recipe for 2 of us and used chicken breasts. This is the recipe: for 6 1-2 tbspns olive oil 6 chicken pieces 4 large onions, peeled and 1/4d 4 cloves garlic, sliced 1 bay leaf [ I used 2] 2 tspns fresh thyme, chopped 800g tin tomataoes 235ml dry white wine [ didn't have any white so used a dry red] 2 red and 2 green peppers, slices large tin pitted olives [didn't use these as we don't like them!] 1 tspn piment d'Espelette s&p In a large casserole put the olive oil to warm , then put in chicken pie...