Poulet basquaise

Name: Poulet basquaise (Basque Chicken)
Yield: Serves 4
Cuisine: France
Ingredients: 1 sprig thyme, 1 bayleaf; 2 green peppers, de-seeded and sliced; Salt and pepper; 1 glass dry white wine; Chicken stock; 2 cloves garlic, crushed; 1 plump chicken, jointed; Flour; 3½ oz (100 g) onions, finely chopped; 2 red peppers, de-seeded and sliced; Good pinch of cayenne pepper; Oil; 4 tomatoes, peeled, de-seeded and chopped

Basque Chicken

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

1 plump chicken, jointed
Flour
Oil
Salt and pepper
3½

Europe
France
Basque Country
Main course
Mediterranean

Method

Dredge the chicken pieces in flour and fry in oil for about 10 minutes until golden brown. Season with salt and pepper and remove from the pan.

Fry the onions and peppers until soft, return the chicken to the pan and add all the other ingredients except the chicken stock. Simmer gently, turning the chicken from time to time, for about 45 minutes or until all the vegetables have amalgama