Well, here I go again...Gerald's using the rest of his air miles to fly his wonderful mom-in-law to Basque Country next week. Yes, if you research my blog, you'll see it's my third trip in less than a year. Woo hoo!
Gerald leaves on the 26th of the month to fly the 84 + Basque students to the US for their Summer in the USA experience. He comes here for the month and I get to go there for the month and parteeee (sorta) with Jenni and the girls. Thanks to my hubs for blessing my trip.
As always, I am excited to go back to experience life in Basque Country. In thinking about some of the yum food, I found this blog today that posted a recipe for Chicken Basque Style. Looks amazing!
Poulet Sauté Basquaise : Chicken Basque Style
Serves: 6
Ingredients
2,25 kg chicken [5 #] cut neatly in 8 pieces (8 if you keep the little wings - I did)
salt
pepper, white, freshly ground
olive oil
1 T butter (helps the browning apparently)
2 onions, medium, julienne [fine slices]
6 green peppers, large, julienne (½ kg [¼ #]) (a length similar to the onions please)
4 garlic cloves, crushed
1 C stock, approx
¼ kg tomatoes [3 big ones] peeled, seeded, brunoise [diced] (I used a can due to the current tomato/salmonella scare)
1 bouquet garnis [herb packet] (celery, thyme, parsley, bayleaf, whole peppercorns)
150 gr very good ham, dry cured, slices [5 oz]
Serves: 6
Ingredients
2,25 kg chicken [5 #] cut neatly in 8 pieces (8 if you keep the little wings - I did)
salt
pepper, white, freshly ground
olive oil
1 T butter (helps the browning apparently)
2 onions, medium, julienne [fine slices]
6 green peppers, large, julienne (½ kg [¼ #]) (a length similar to the onions please)
4 garlic cloves, crushed
1 C stock, approx
¼ kg tomatoes [3 big ones] peeled, seeded, brunoise [diced] (I used a can due to the current tomato/salmonella scare)
1 bouquet garnis [herb packet] (celery, thyme, parsley, bayleaf, whole peppercorns)
150 gr very good ham, dry cured, slices [5 oz]
Procedure
If you have a whole chicken… cut it up; salt & pepper the pieces
Oil into a pan, medium high; fry pieces really well - more than you usually do. You want these good and brown. Fry the larger pieces longer so they'll be pre-cooked more
If you have a whole chicken… cut it up; salt & pepper the pieces
Oil into a pan, medium high; fry pieces really well - more than you usually do. You want these good and brown. Fry the larger pieces longer so they'll be pre-cooked more
Meanwhile
Crush the garlic
Devein, deseed and julienne the green peppers
Julienne, very finely, the onions
Remove browned chicken from the pan; put in the veggies & garlic, stir
Maybe add some oil if there doesn't seem to be enough chicken fat
Cover, cook on medium-low until they're soft but not browned, stirring occasionally
Add back the chicken pieces and their juices
Add tomatoes, bouquet garnis and stock (to just cover)
Bring to a boil. Reduce to a simmer. Cover the pan and simmer until done/tender (about a half hour or, perhaps, 30 minutes)
Remove chicken again and, separately, pretty much all the vegetables. Toss the bouquet garnish out.
Meanwhile, a little oil into a pan and fry the slices of ham slightly (this is not bacon we're talking about)
Reduce the chicken cooking liquid until it's saucey; coating the back of a spoon
Place the ham slices neatly on a plate (around the edge, maybe), arrange the vegetables inside that, top with the chicken, and pour sauce over the whole lot
Crush the garlic
Devein, deseed and julienne the green peppers
Julienne, very finely, the onions
Remove browned chicken from the pan; put in the veggies & garlic, stir
Maybe add some oil if there doesn't seem to be enough chicken fat
Cover, cook on medium-low until they're soft but not browned, stirring occasionally
Add back the chicken pieces and their juices
Add tomatoes, bouquet garnis and stock (to just cover)
Bring to a boil. Reduce to a simmer. Cover the pan and simmer until done/tender (about a half hour or, perhaps, 30 minutes)
Remove chicken again and, separately, pretty much all the vegetables. Toss the bouquet garnish out.
Meanwhile, a little oil into a pan and fry the slices of ham slightly (this is not bacon we're talking about)
Reduce the chicken cooking liquid until it's saucey; coating the back of a spoon
Place the ham slices neatly on a plate (around the edge, maybe), arrange the vegetables inside that, top with the chicken, and pour sauce over the whole lot
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