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Poulet Basquaise




Source of Recipe


Adapted from The Essential French Cookbook, Edited by Heather Thomas


List of Ingredients




4 Tbs olive oil
1 1/3 cup diced bacon or ham
4-5 chicken thighs, skinned
5 onions (4 if large), diced
4 garlic cloves, minced
2 green peppers, seeded and diced
¼ tsp dried marjoram
¾ lb canned skinned tomatoes in juice (or ¾ lb fresh tomatoes, peeled*)
2/3 cup chicken stock (1 ¼ cup if using fresh tomatoes)
Sea salt and freshly ground black pepper
2 Tbs chopped fresh parsley (optional)



Recipe



Heat olive oil in a sauté pan over medium high heat, add diced bacon or ham and sauté gently, stirring occasionally, until lightly browned. Remove bacon or ham with a slotted spoon and keep warm.

Salt and pepper chicken thighs. Add to sauté pan and brown on both sides. Remove with a slotted spoon and keep warm. Add the onions and garlic, cook until golden. Add peppers and marjoram, cover and cook gently for 10 minutes. Add tomatoes and juice and chicken stock. Season with salt and pepper. Return chicken and ham to the skillet, cover and simmer gently for 40-45 minutes, or until chicken is cooked and tender. Sauce should be thick enough to coat the back of a spoon. If it is not, remove the chicken and boil sauce gently to reduce. Pour over chicken. Sprinkle with parsley if desired. Serve over rice.

*To peel the tomatoes, I recommend blanching them. To blanch tomatoes: Bring a medium saucepan of water to a boil. Fill a bowl with ice water. Cut a small shallow “x” into the bottom of each tomato. Plunge tomatoes into boiling water for 10 seconds. Remove with a slotted spoon and plunge into ice water. Using the “x” as the starting point, peel tomatoes.


Serves 4.