Poulet Basquaise

I made Poulet Basquaise.

INGREDIENTS:

  • 1 whole chicken about 4 lbs. cut into 8 pieces
  • salt and black pepper
  • pinch of cayenne pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 red bell peppers cut into julienne
  • 2 green bell peppers cut into julienne
  • 1 onion thinly sliced
  • 16 ounces canned Italian plum tomatoes
  • 1/2 cup of white wine
  • 1/2 cup water
  • 1/2 cup light chicken stock or broth
  • 3 sprigs of flat leaf parsley finely chopped

METHOD:

  1. Season the chicken all over with the salt, pepper and cayenne. Heat a large pot over medium high heat and add the oil. When the oil is hot add the butter. When the butter has foamed and subsided, add the chicken, skin side down, and brown on that side only! Remove chicken with tongs and set aside on a plate. Add the peppers and onion to the pot and reduce the heat to medium low. Cook for about 10 minutes, then add the tomatoes and cook until the liquid is reduced by half. Stir in the wine, scraping, scraping – as always – to get the good stuff up. Cook until the wine is reduced by half then add the water and the chicken stock. Return the chicken to the pot, making sure to add all the juice that’s accumulated on the plate while it rested. Cover the pot and allow to cook on low heat for about 25 minutes, then remove the chicken to your serving platter.

  2. Crank up the heat to high and reduce the sauce for 5 minutes. Season with salt and pepper and add the parsley. Pour the sauce over the chicken and serve immediately.

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