Poulet Basquaise - Basque Chicken
Stephane Pois
6
60 minutes
French Basque
Chicken Basquaise is a traditional culinary specialty of the Basque Country.
Ingredients
6 Chicken Thigh cut into pieces
25 g Butter
2 tablespoons Olive Oil
1 kg of Tomatoes
1 kg of green and red and green Pepper
3 Onions
3 cloves of Garlic
100 g of Cold smoked Pork Belly
2 sprigs of Thyme
1x Bay leaf
1 pinch of salt
1 pinch of Espelette Pepper
Directions
Cut the peppers into strips and the tomatoes into quarters.
Peel onions and garlic cloves and chop chop.
Put the Smoked Cold Pork Belly into cubes and put the Thyme and Bayleaves in the casserole, put in the butter and the olive oil.
Bring the chicken pieces back over high heat for about ten minutes, they should have a nice gold color.--Reserve the chicken in a dish, keep the juices of the chicken.
In the same casserole, put the dices of onions, garlic and the strips of sweet peppers. Add a small pinch of salt, a pinch of Espelette pepper and cook for 7 or 8 minutes, stirring once or twice.
Add tomatoes, diced Pork Belly, thyme and bay leaf and mix. Let cook for 20 minutes over medium heat.
After 20 minutes, add reserved chicken and cook for 30 minutes, always covered.