Tuesday, March 26
Poulet à la Basquaise: French Basque Chicken
French cooking is something of a wonder. Rich dishes and complex techniques make French cooking a masterful art. But there is another side to French cooking, the hearty home cooked, flavorful, and easier side. Traditional family meals of stewed vegetables and meats, seasoned to perfection. This is one of those dishes, flavorful and easy, sure to be a favorite.
Full time 1 hour
You will need:
2 tomatoes, diced fine
1 bell pepper, thin sliced strips
1 onion, thin sliced
2-3 large chicken breast, boneless & skinless
1/2 cup white wine
1/4 cup olive oil, divided
1/2 tbsp minced garlic
2 tsp salt
1 tsp dried thyme
1 tsp dried basil
1 tsp dried parsley
1 tsp dried oregano
1 tsp ground black pepper
1/4 tsp cayenne pepper
Let us begin:
Trim chicken breasts if needed and cut into several large pieces.
Season with salt and pepper.
You will be cooking in two pans at the same time for the beginning of this. You will need 1 large sauté pan and 1 medium size sauté pan.
In both pans, heat 1/2 of the olive oil over medium-high heat.
Once oil is heated in the large sauté pan add onions and pepper slices. Reduce heat to medium and allow to cook for 5-7 minutes.
In the second pan add chicken breast. Reduce heat to medium and brown off all sides, rotating often.
Once chicken is evenly browned remove from heat and set aside.
Add garlic into onion and pepper pan, allow to cook for 1-2 minutes.
Add in tomatoes, cover and reduce to simmer, cook for 10-15 minutes.
Add chicken, wine, cayenne, and herbs into the stewed vegetable pan.
Return cover and simmer 20-30 minutes or until chicken is fully cooked.
Remove from heat and serve immediately. Traditionally served along side rice, enjoy!