 The Basque region in France, located along the borderlands with Spain, exhibits a strong Spanish influence in its cuisine. Octopus and squid are popular ingredients, and olive oil is often used for cooking. Pivelard, a well-known egg dish in France, was originated in the Basque region.
Poulet Basquaise (Stewed Chicken, Basque Style
| Serves 4 |
Chicken thighs (large, with bones)
Onion
Garlic
Tomato
White wine
Green, red and yellow bell peppers
Stock
Olive oil
Salt, pepper
Flour
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4
1
1 clove
1
100cc
1 each
400cc
ample amount
ample amount
ample amount
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| PD@ Cut each thigh into 3 pieces and sprinkle with salt and pepper. Coat the surface with flour and fry them in oil in a pan. Cut the tomato and bell peppers into bite-sized pieces. |
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QD@ Remove the chicken from the pan. Fry the onion (thinly sliced) in the same pan, add the garlic (minced) and continue frying. |
RDWhen the onion becomes tender, add the tomato, white wine and stock, and bring to a boil. |
SD@Add the chicken and bell pepper and continue cooking until done.
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Tips
? "Basque Style" is usually used in the names of dishes, which contain the local ingredients of the Basque region, such as ham, tomatoes and green peppers. Bell peppers are often substituted for green peppers.
? Cut the chicken along the bones and open so that it will season well.
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TSUJI ACADEMY
Western@Cuisine Dpt
@Kobayasi |
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Mail to F@info@tec-tsuji.com
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