I've tried three different recipes, but still can't recreate the authentic taste of a good poulet basquaise. Can anybody help? ++++++++++++++++++++++++++
12-02-06, 01:38 PM Colin, Paris, France Apparently not. Trying yet another recipe for it tonight though.
12-02-06, 02:12 PM DorianGreyed Colin, I wish I could help, but since I have never had the authentic dish, I wouldn't recognize a good recipe for it if I came across one.
I Googled "Chicken Basque" and also "poulet basquaise" and found a few results that may be good. At least the sources indicate that they should be.
I also found this, which looks interesting. Basque Style Chicken
INGREDIENTS:
* 1 chicken, cut into 8 serving pieces * 1/2 teaspoon red pepper flakes * 5 Tablespoons canola oil * 12 garlic cloves, peeled and cut into thin slices * 2 lbs. red bell peppers, cored, seeded and cut into strips * 8 oz. prosciutto, have the deli cut it into 4 thick slices * 2 onions, peeled & chopped * 1 can (28-oz.) Italian plum tomatoes, drained and then crushed * salt & freshly ground black pepper
PREPARATION: 1. Heat 3 tablespoons of the oil in a large, deep skillet over high heat. Season the chicken with salt and pepper and when the oil is hot, add the chicken.
2. Working in batches as necessary, brown on one side, until golden, about 5 minutes.
3. . Return all the chicken to the skillet and add the garlic, red bell peppers, red pepper flakes, and ham. Turn heat down to medium, cover and cook about 45 minutes to 1 hour. Turning the mixture occasionally and adjusting heat to avoid scorching.
4. In another skillet, heat the remaining 2 tablespoons of oil over high heat. When it is hot, add the onions. Reduce heat to med-low and cook for about 7 minutes.
5. Add the tomatoes to the onions. Cook an additional 30 minutes. Season with salt and pepper.
Service:
Ladle the tomato/onion mixture onto a warmed serving platter. Place the chicken pieces on top then spoon the red pepper/ham mixture on top. Serve with rice. -------- Bon appétit!
12-02-06, 04:01 PM Colin, Paris, France Many thanks. I've looked through all the recipes you link to and find that the recipe you give in the actual body of your message is the closest to the (very successful) one we tried this evening. Not that there's any right or wrong here, I know, it's just down to personal preference. Or, in my case, the fantastic poulet basquaise I had in Nice in France in a glorious roof-top restaurant one superb July evening. the taste lingers still. It's interesting to see how the amount of recommended garlic quoted in all the recipes I've looked at varies so dramatically (one clove, two cloves, twelve cloves) and as for the difference in taste between chorizo and ham and bacon... And what colour peppers? Or doesn't it really matter? Like so many many things, there's no right and wrong here and I'm probably chasing rainbows. But I'd recommend the recipe in your message to anyone who's yet to taste the magic.
12-02-06, 05:10 PM DorianGreyed The color of the peppers definitely matters. Red bell peppers are much sweeter than green bell peppers. More red peppers may make up for a less-than-flavorful chorizo.
I don't know anything about hams available in Europe, but I suspect the closest you can get here to prosciutto (without actually buying prosciutto) is a Smithfield ham, which is expensive, moreso than prosciutto.
This message has been edited. Last edited by: DorianGreyed,
Posts: 839 | Location: Paris | Registered: 04-28-03
