Le Poulet Basquaise

Name: Le Poulet Basquaise (Chicken cooked the Basque way)
Yield: Serves 6
Cuisine: French
Ingredients: 150 g salt belly of pork, diced coarsely; flour for dredging; 1 teaspoon ground piment d’Espelette; 10 garlic cloves, finely chopped; 1 medium-sized onion, thinly sliced; 3 large sweet peppers, cored, de-seeded and thinly sliced; 4 large tomatoes, coarsely chopped, or 350 g tinned tomatoes; salt, pepper; bouquet garni; 6 cl good olive oil; 1 young chicken, weighing about 2 kg

Chicken cooked the Basque way

Preparation info

Serves
6

Difficulty
Easy

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

Like the Marmitako recipe this Basque way of cooking chicken uses tomatoes, peppers and the locally-grown hot spice piment d’Espelette.

Ingredients

1 young chicken, weighing about 2 kg
flour for dredging
6 cl go

Europe
France
Stew
Mediterranean

Method

Joint the chicken into eight – each breast into two, 2 drumsticks, 2 thighs and dredge them with flour. Heat the oil in a large casserole and brown the chicken pieces and the pork in two batches for about 5 minutes each batch. Remove the meats and set aside in a warm place.

In the pan sauter the onion, peppers and garlic for 5 minutes over a medium flame. Put back the meats, add the rem