Poulet Basquaise
Directions
- 1Break down the chicken and chop the carcass.
- 2Break down the chicken and chop the carcass.
- 3Break down the chicken and chop the carcass.
- 4Brown the bones in olive oil in a small saucepan.
- 5Brown the bones in olive oil in a small saucepan.
- 6Brown the bones in olive oil in a small saucepan.
- 7Add water and a bay leaf to the bones to make a simple stock.
- 8Add water and a bay leaf to the bones to make a simple stock.
- 9Add water and a bay leaf to the bones to make a simple stock.
- 10Simmer for 30-40 minutes.
- 11Simmer for 30-40 minutes.
- 12Simmer for 30-40 minutes.
- 13Strain the stock and scoop out some of the fat.
- 14Strain the stock and scoop out some of the fat.
- 15Strain the stock and scoop out some of the fat.
- 16Mix flour, piment d'espelette, salt, and black pepper on a plate.
- 17Mix flour, piment d'espelette, salt, and black pepper on a plate.
- 18Mix flour, piment d'espelette, salt, and black pepper on a plate.
- 19Coat the chicken pieces in the flour mixture.
- 20Coat the chicken pieces in the flour mixture.
- 21Coat the chicken pieces in the flour mixture.
- 22Fry the chicken skin-side down in olive oil and butter until browned.
- 23Fry the chicken skin-side down in olive oil and butter until browned.
- 24Fry the chicken skin-side down in olive oil and butter until browned.
- 25Set the chicken aside.
- 26Set the chicken aside.
- 27Set the chicken aside.
- 28In the same pan, sauté the sliced red onions and finely sliced garlic.
- 29In the same pan, sauté the sliced red onions and finely sliced garlic.
- 30In the same pan, sauté the sliced red onions and finely sliced garlic.
- 31Add the sliced bell peppers to the pan and cook until soft.
- 32Add the sliced bell peppers to the pan and cook until soft.
- 33Add the sliced bell peppers to the pan and cook until soft.
- 34Deglaze the pan with white wine.
- 35Deglaze the pan with white wine.
- 36Deglaze the pan with white wine.
- 37Add the chicken stock and canned tomatoes.
- 38Add the chicken stock and canned tomatoes.
- 39Add the chicken stock and canned tomatoes.
- 40Season with salt and black pepper and add a bay leaf.
- 41Season with salt and black pepper and add a bay leaf.
- 42Season with salt and black pepper and add a bay leaf.
- 43Place the chicken on top of the sauce, skin-side up.
- 44Place the chicken on top of the sauce, skin-side up.
- 45Place the chicken on top of the sauce, skin-side up.
- 46Pour in the chicken juices.
- 47Pour in the chicken juices.
- 48Pour in the chicken juices.
- 49Bake for 30 minutes at 350°F (180°C).
- 50Bake for 30 minutes at 350°F (180°C).
- 51Bake for 30 minutes at 350°F (180°C).
- 52Serve with pilaf rice and garnish with chopped parsley.
- 53Serve with pilaf rice and garnish with chopped parsley.
- 54Serve with pilaf rice and garnish with chopped parsley.
Ingredients
- 1 whole chicken
- 1 whole chicken
- 1 whole chicken
- 1 litre water
- 1 litre water
- 1 litre water
- 1 bay leaf
- 1 bay leaf
- 1 bay leaf
- 2 tablespoons flour
- 2 tablespoons flour
- 2 tablespoons flour
- 1 tablespoon piment d'espelette
- 1 tablespoon piment d'espelette
- 1 tablespoon piment d'espelette
- 2 pinches salt
- 2 pinches salt
- 2 pinches salt
- 1 pinch black pepper
- 1 pinch black pepper
- 1 pinch black pepper
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons butter
- 2 tablespoons butter
- 2 red onions
- 2 red onions
- 2 red onions
- 1 bulb garlic
- 1 bulb garlic
- 1 bulb garlic
- 2 bell peppers (red and yellow)
- 2 bell peppers (red and yellow)
- 2 bell peppers (red and yellow)
- 100 ml white wine
- 100 ml white wine
- 100 ml white wine
- 400 g canned tomatoes
- 400 g canned tomatoes
- 400 g canned tomatoes
- 1 handful parsley
- 1 handful parsley
- 1 handful parsley
Equipment
knifecutting boardsmall saucepanlarge potovenmeasuring jugstrainertongs