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| Poulet Basquaise (Basque Chicken) |
| Serves 4 |
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| Ingredients for Poulet Basquaise |
1-1/2 lb ripe Tomatoes
3 Green Bell Peppers, cut into fine strips
2 Serrano Pepper, seeded & finely diced
2 Spanish Onions, coarsely chopped
4 Cloves Garlic, finely diced
2 Chicken Breasts (cut into four serving pieces)
4 Chicken Thighs
5 oz Proscuitto, cut into bite-size pieces
1/4 cup Olive Oil
1 cup Dry White Wine
Salt & Fresh Ground Pepper, to taste
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| Method for Poulet Basquaise |
• Submerge the tomatoes into boiling water for
30 seconds or until the skin splits. Cool under
running water, remove peel, halve, remove
seeds and coarse chop.
• Season the chicken with salt and pepper. Heat
the oil in a non-stick or heavy bottomed pan
and lightly brown on all sides.
• Remove chicken onto paper towel to drain.
Add the onion and garlic to the pan and sauté
for 1 minute. Add the proscuitto, peppers and
chili and cook over low heat while stirring for
5 minutes.
• Return the chicken pieces to the pan, pour in
the wine. Raise burner to high for 1 minute to
evaporate the alcohol. Add the tomatoes and
season with salt and freshly ground pepper
to taste. Cover and cook over low heat for
45 minutes, stirring occasionally.
• Transfer the chicken to a serving dish and keep
warm. Reduce the braising liquid over mediumhigh
heat until thick (approximately 15 minutes).
Pour over chicken and serve. This rustic entrée
pairs well with rice pilaf or mashed potatoes. |
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