Poulet Basquaise

Name: Poulet Basquaise
Ingredients: 1 whole chicken, about 4 lb, cut into 8 pieces; Salt; Pepper; Pinch of cayenne pepper or piment dEspelette; 2 tbsp olive oil; 1 tbsp butter; 2 red bell peppers, cut into fine julienne; 2 green bell peppers, cut into fine julienne; 1 onion, thinly sliced; 16 ounces canned Italian plum tomatoes; 1/2 cup white wine; 1/2 cup water; 1/2 cube chicken bouillon or 1/2 cup light chicken stock or broth (See Note); 3 sprigs of flat parsley, finely chopped; Rice pilaf

15 ingredients

15 steps

Ingredients

1 whole chicken, about 4 lb, cut into 8 pieces
Salt
Pepper
Pinch of cayenne pepper or piment dEspelette
2 tbsp olive oil
1 tbsp butter
2 red bell peppers, cut into fine julienne
2 green bell peppers, cut into fine julienne
1 onion, thinly sliced
16 ounces canned Italian plum tomatoes
1/2 cup white wine
1/2 cup water
1/2 cube chicken bouillon or 1/2 cup light chicken stock or broth (See Note)
3 sprigs of flat parsley, finely chopped
Rice pilaf

Directions

1

Season the chicken all over with salt, pepper, and cayenne.
2

Heat the large pot over medium-high heat and add the oil.
3

When the oil is hot, add the butter.
4

When the butter has foamed and subsided, add the chicken, skin side down, and brown on that side only.
5

Remove the chicken and set aside on the plate.
6

Add the peppers and onion to the pot and reduce the heat to medium low.
7

Cook for about 10 minutes, then add the tomatoes and cook until the liquid is reduced by half.
8

Stir in the wine, scraping, scrapingas alwaysto get the good stuff up.
9

Cook until the wine is reduced by half, then add the water and the bouillon.
10

Return the chicken to the pot, making sure to add all the juice on the plate.
11

Cover the pot and cook on low heat for about 25 minutes.
12

Remove the chicken to the platter.
13

Crank up the heat to high and reduce the sauce for 5 minutes.
14

Season with salt and pepper and add the parsley.
15

Pour the sauce over the chicken and serve with rice pilaf.