Poulet basquaise

Poulet basquaise#

Original recipe: Sarah Woodward book The Food of France

??? servings, I think it was enough for several people

Ingredients#

  • 2 chicken breasts (book asks for 4 thighs and drumsticks)

  • salt and pepper

  • 3 tablespoons olive oil

  • 1 long red pepper, cut into strips (4 green)

  • 1 (large Spanish) onion, sliced into half-moons

  • 2 slices of cured ham, cut into strips

  • 2 cloves of garlic, peeled and crushed

  • optional 1 cup white wine

  • 200 ml tomato puree

  • 200 ml water

  • 1 teaspoon red pepper

  • optional 1 crushed chilli and 1 tablespoon parsley

Preparation#

  1. If you want a nontraditional stew, then cut the meat into large chunks (the recipe does not require this) and SEASON THEM PROPERLY (this can be difficult).

  2. Heat the olive oil (in a heavy saucepan, I did it in a pot), fry the meat for about 5 minutes until browned, then remove it.

  3. Replace the meat in the pot with paprika and onion. Fry for 10 minutes on low heat, stirring, add the ham and garlic and fry for another 10 minutes.

  4. Pour in (wine) puree and water (and pour into the pan), add paprika (and chilli), bring to the boil, add the chicken.

  5. Cook for 25-30 minutes uncovered. (Sprinkle with parsley before serving)

Makes/Notes#

  1. Google doc last modified 18 September 2015, must have made it around that time.

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