Chicken basquaise recipe by Philippe Etchebest

Chicken basquaise recipe by Philippe Etchebest

Basque chicken is a recipe that Philippe Etchebest especially likes. She reminds him of his vacation in the Basque country with his grandparents. Mainly used to use slightly less noble parts of the bird – thighs, thighs and wings.

Ingredients (for 2 people)

  • 1 onion

  • 4 cloves garlic

  • 2 green peppers

  • 1 red pepper

  • 2 sweet green peppers

  • 10 cl sunflower oil

  • 2 legs and 2 wings of a chicken

  • 20 gr flour

  • 2 tablespoons. tablespoons tomato puree

  • 2 bay leaves

  • 2 thyme branches

  • 1 liter of water

  • 2 tablespoons coarse salt

  • 2 g pepper Espelette powder

Preparation

Peel the onion and then chop it.

Peel a squash, grate it and squeeze the juice.

Peel a squash, grate it and cut it in half. Then remove the seeds and white membranes. Cut them.

Rinse the green peppers and chop them.

Heat the oil in a saucepan and then fry the chicken pieces over high heat. Reserve them on a plate and then fry the vegetables.

Add flour, tomato puree, garlic, bay leaf and thyme, mix well.

Add the chicken pieces then the water and cook for 1 hour to 1 hour 30 minutes.

At the end of cooking add coarse salt and chili pepper.

prov_etchebest_13_cd_6168217c6c0cb.jpgRecipe taken from the book Cook well accompanied by my method Mentor, Philippe Etchebest, Albin Michel, 19.90 €

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