poulet basquaise
Summary
| Yield | |
|---|---|
| Prep Time | 1 1⁄2 hours |
| Kind of Dish | main dishes |
| Tags | hearty |
Description
poolay basskez. "chicken like basque people make it". this is spicy.
Ingredients
- 1 chicken (or parts, with bone)
- 1 clv garlic, peeled and chopped
- 1 green bell pepper, seeded and chopped
- 1 cn peeled tomatoes, quartered
- 1 c chicken broth
- 1 glass white wine
- 3 T tomato paste
- 2 t piment d'espelette (or cayenne pepper)
- 1 bn olive oil
- 1 bn black olives
- 1 sprig thyme (optional)
- 1 bay leaf
- 2 shallots (or one big onion), peeled and chopped
- 1 red bell pepper, seeded and chopped
Instructions
- Preheat the oven to 220C 425F (gas mark 7).
- Cut the chicken into 8 pieces (if whole).
- Heat the olive oil in a big pot and fry the
chicken pieces until golden brown. - Remove and set aside (in a casserole dish).
- Into the just-vacated pot goes: the shallots(/onion), garlic, bell peppers and hot powder together with the thyme, bay leaf and white wine. Bring to the boil and and reduce by half. Now put that in the casserole on top of your chicken.
- Next in the pot: the tomato paste and chopped tomato. Then pour in the chicken stock, bring to the boil, and remove any froth. Unless you don't want to.
- Come back down to a gentle simmer for little bit. Then put the contents of the casserole back into the pot. Cover with a lid and put in the pre-heated oven - remember? - for 45 minutes. About. It depends. Emma says you don't even need to put it in the oven and she's right.
Notes
The olives can be pitted or not. Don't bite down on them too hard if it's the latter.
Short-grain brown rice with it but normal white rice is fine too. *Sigh*. The rice soaks it up real good.
Comments
I was sure that casserole dish was going to play a role in the end, but then you switched it up. I never saw it coming.
I guess you could put everything in the casserole at the end, and put THAT in the oven. Why not?
what are the size of your tomato cans? 16oz or 28oz?
you're asking me how big my cans are? they're modestly sized. just normal, really.
if you get a 28ozer could probably just use one. TBH this is not a hard and fast thing. i think the orig. recipe i read called for "one tomato, peeled and quartered" but that wasn't nearly enough - it basically just disappeared.
ok this makes sense to me -- thx!!
this is DELICIOUS! i had to do some improvising with the ingredients to a limited extent but dang dude.
right?? i just realized my last reply makes no sense - what i meant to say was you could just use half a can if you got a big one. but it's pretty flexible!
i've still never had piment d'espelette. i saw some, once, and it was like SPEHNSEEV.