Poulet Basquaise

A traditional French specialty from the Basque Country.
TOTAL TIME: 1 hr 45 min
Prep: 30 min
Inactive Prep: --
Cook: 1 hr 15 min
 
YIELD: 4 servings
LEVEL:

ingredients

  • 1 (3 1/2 pound) chicken
  • Black pepper and salt
  • 1/4 cup olive oil plus 2 tablespoons
  • 1 large garlic clove, crushed and finely chopped
  • 2 green peppers, cored, seeded, and cut into strips
  • 1 red peppes, cored, seeded, and cut into strips
  • 4 large tomatoes, skinned, seeded and chopped
  • 1 cup mushrooms, finely diced
  • 5 ounces Csabai sausage, cut into 1/4-inch slices
  • 3/4 cup dry white wine
  • 1 tablespoon parsley, roughly chopped
  • 1 cup long grained rice, boiled
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Remove wings from chicken, cut chicken into 4 pieces, 2 legs and 2 half breasts. Dry meat thoroughly. Place 1/4-cup olive oil into a pan on the heat, add the chicken - skin side down and brown on both sides. Brown the sausage pieces on all sides In a separate pan place 2 tablespoons of olive oil - add the garlic and then the capsicum. Add 2 tomatoes and allow the vegetables to sweat together. Add the mushrooms to the chicken and the sausage. Moisten with 1/2-cup dry white wine and then add vegetable mixture. Simmer 25 minutes. Remove chicken pieces to a heated serving dish and keep warm. Add 2 tomatoes to the sauce. Raise the heat under the pan, bring to the boil and reduce sauce. Add the parsley and 1/4 cup white wine. Reduce for 2 minutes. Coat chicken with half of the sauce. Place the boiled rice on a separate dish, make a well in the center and fill with the rest of the warm sauce.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.