Vive La France. Tricky times - it’s hard to know what to do in the face of such utterly shocking news. Be calm, resolute, eat, live.
A dish in support of French culture, a recipe received today from my French host and superb chef, Sylvianne, after a trip to Avignon last month. So here we go, cook with love and support - Basque Chicken:
Ingredients
2 tablespoons extra-virgin olive oil
8 chicken thighs
Salt and freshly ground black pepper
1 large onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
2 large garlic cloves, thinly sliced
20 cherry tomatoes, halved
4 jarred piquillo peppers, drained
1 teaspoon chopped thyme
1 cup dry white wine
1 cup water
How to:
Brown off the chicken
In a separate pan, sauté the onion, garlic and peppers in olive oil. Add a splash of water, this allows you to steam with the lid on rather than fry at a high heat. When reduced add the tomatoes, piquillo peppers and thyme. Then add the chicken, wine and the rest of the water.
Simmer on a low heat for 30 minutes or until chicken is cooked.
Season and serve with basmati rice.
