Poulet Basquaise

Recipe Ingredients

1		Chicken - (3 1/2 lbs)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Olive oil - plus
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Garlic clove - crushed, chopped fin (large)
2		Green peppers - cored, seeded,
		And cut into strips
1		Red pepper - cored, seeded,
		And cut into strips
4		Tomatoes - skinned, seeded, (large)
		And chopped
1 cup	146g / 5.1oz	Finely-diced mushrooms
5 oz	142g	Csabai sausage - cut 1/4" slices
3/4 cup	177ml	Dry white wine
1 tablespoon	15ml	Roughly-chopped parsley
1 cup	237ml	Long-grained rice - boiled

Recipe Instructions

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 peppers. 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.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0049) - from the - TV FOOD NETWORK

Rating

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10 (1 votes)

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