Poulet Basquaise Basque-Style Chicken This is a really good simple supper – everything you need in one pot. I like to make it with chicken legs, as they are more flavourful than breast and less likely to be dry. Espelette chillies are grown in the Basque region in southwest France and have a beautifully mild, fragrant taste that is perfect for this dish. If you can’t find any, just use other chillies to taste. This is a dish that’s even better when made in advance and then reheated. Serves 4 Ingredients 12 new potatoes, scrubbed 4 chicken legs 1 tbsp smoked paprika 4 tbsp olive oil 2 red, green or yellow peppers, halved and seeded 2 onions, peeled and thinly sliced 6 garlic cloves, peeled and chopped 3 bay leaves 2 thyme sprigs 200ml white wine 1 tbsp piment d’espelette or chilli flakes 4 large tomatoes, peeled and diced Salt and freshly ground black pepper Method Cut the potatoes in half, put them in a pan of salted water and bring to the boil. Cook them for 10 minutes, then drain and set aside. Joint the chicken legs into thighs and drumsticks – or ask your butcher to do this for you. Season them with salt and smoked paprika. Heat the oil in an ovenproof pan or a flameproof casserole dish and fry the chicken pieces until golden brown on both sides. Remove them from the pan and set them aside. Slice the peppers into long strips and fry them… [Read full story]
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