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 pieces and brown them on all sides.
When brown, add the onions, garlic, bay leaf, thyme, tomatoes and wine. Cover and bring to the boil then simmer for about 40 mins.
Add the peppers, olives and the piment d'Espelette, then cover and simmer for a further 20 mins ot so till the chicken is completely cooked.
Season with S&P.
Can refrigerate stew overnight and it tastes better the next day.
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 pieces and brown them on all sides.
When brown, add the onions, garlic, bay leaf, thyme, tomatoes and wine. Cover and bring to the boil then simmer for about 40 mins.
Add the peppers, olives and the piment d'Espelette, then cover and simmer for a further 20 mins ot so till the chicken is completely cooked.
Season with S&P.
Can refrigerate stew overnight and it tastes better the next day.
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