Friday, July 12, 2013

Poulet / Chicken Basquaise

After making this today, I think it's safe to say that Poulet Basquaise is my favorite French dish. I'd exchange this over Foie Gras or Escargots anytime, that's for sure! It's homey, it's hearty, and it's full of flavors. But most of all, its principal ingredients are Bell Peppers, which I've had a love affair with! A lot of people around me have a hard time digesting bell pepper. Dad included, although he used to make this all the time for me when I was a little girl and he knew how much I loved it. I find it funny that 20 years later, I am the one cooking this for my family. I found myself reflecting back to those past years while slicing the bell peppers - life is full of surprises!

Prepare a whole chicken by cutting in pieces. Dry off with a kitchen towel. In a deep pan, heat some olive oil. Fry the chicken pieces until they brown. You can do this in batches. Remove from the pan and set aside.

In the same pan, saute a sliced small onion and 3 diced garlic until the onion is translucent.

Add a glass of white wine to deglaze the pan and let it boil for 5 minutes.

Add a can of diced tomatoes. Add also a sliced green, red, and yellow bell pepper. Lower the heat.

Put back the chicken pieces to the pan. Season with a tablespoon of paprika, salt, and black pepper.

Let it simmer on low heat for at least 30 minutes. Be careful not to overcook the chicken as it will fall to pieces.

Lunch is served: Poulet / Chicken Basquaise and White Rice


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