Poulet à la Basquaise
In a large frying pan, heat two tablespoons olive oil on medium heat and cook the onions and bell pepper for five minutes. Add the garlic and cook one minute. Add the tomatoes, cover and simmer on low to medium heat for 20 minutes. Add salt and pepper to taste.
Meanwhile, in another frying pan, brown the chicken on all sides in two tablespoons olive oil on medium heat.
Add the chicken to the tomato sauce along with the wine, several teaspoons of mixed dried herbs, and the pinch of cayenne pepper. Cover and simmer on low to medium heat for 30 minutes or until chicken is cooked.
Traditionally served with rice.
- 2 red peppers, sliced in strips
- 2 green peppers, sliced in strips
- 3 onions, chopped
- 4 tablespoons olive oil
- 3 cloves garlic, crushed or minced
- 2 pounds tomatoes
- 1 chicken cut into 6 pieces (remove the skin if you wish)
- salt and pepper
- 1/2 cup white wine
- mixed dried herbs
- pinch of cayenne pepper
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