Yvonne
Yvonne's poulet basquaise
Yvonne's home page
Cooking main page
Recipe index
Copyright info
Google

As the name states, Poulet basquaise comes from the south-west of France, where Yvonne used to live. We used to eat it relatively frequently, but when we ate it on 28 August 2010, it had been several years since the last time, and we had to look for a recipe. Strangely, the one we chose wasn't the one in Connaître la cuisine du sud-ouest, by Francine Claustres, published by Éditions Sud-Ouest, but in a German book, “Französische Küche” by Jean Fernot. With a name like that, you'd think that the German one is a translation, and it is—from the Italian “Il grande libro della cucina francese”. The book hides the title of the recipe in the index under the name “Hühnerpfanne” (chicken pan). This is our adaptation, using ingredients we can find in Australia.

Ingredients

quantity       ingredient       step
1.3 kg       chicken thighs, with bone       1
50 g       lard       1
250 g       Schinkenspeck (smoked uncooked ham)       1
100 g       smoked thin sausages       1
800 g       diced tomatoes, in can       1
2       capsicums (1 red, 1 green)       1
1       onion       1
3       cloves garlic       1
200 g       mushrooms       1
100 ml       white wine       1
      salt       1
      pepper       1
      parsley       1

Preparation

  1. Cut the chicken thighs in two (top and drumstick), chop the onions and garlic, cut the ham speck into short strips, slice the sausages, cut the capsicums into strips, slice the mushrooms.

  2. Fry the chicken pieces in the duck fat, until golden brown, salt and pepper, set aside.

  3. Lightly fry the mushrooms, then set aside. Gently fry the onion and garlic in the same pan, adding a bit more duck fat, if necessary. Add the ham speck, then the capsicum, fry a bit longer, add the tomatoes with their juice, then the white wine. Bring to boil, add the sausages, season with salt and pepper, stir.

  4. Put the chicken pieces on top, cover, simmer for about 30 minutes. Add the mushrooms, simmer another 5 to 10 minutes. Check the seasoning, sprinkle with chopped parsley and serve, accompanied by spiral noodles or french bread.


Cooking home page Recipe index Greg's home page Greg's diary Greg's photos

Valid XHTML 1.0!

$Id: poulet-basquaise.php,v 1.2 2015/12/22 03:21:08 grog Exp $