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)
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1 onion
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4 cloves garlic
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2 green peppers
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1 red pepper
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2 sweet green peppers
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10 cl sunflower oil
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2 legs and 2 wings of a chicken
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20 gr flour
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2 tablespoons. tablespoons tomato puree
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2 bay leaves
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2 thyme branches
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1 liter of water
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2 tablespoons coarse salt
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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.
Recipe taken from the book Cook well accompanied by my method Mentor, Philippe Etchebest, Albin Michel, 19.90 €