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Basque-Style Gascony Free Range Chicken

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4 person(s)

30 minutes

1 hour

€ €

Ingredients

Directions

Baste the chicken with the olive oil, liberally season with flower salt and Espelette pepper
Cook in the oven for 40 minutes
Trim, remove the seeds, wash and cut the peppers into strips
Peel the garlic and onion
Roughly chop the onion and cut the tomatoes in quarters
Sauté the onions and peppers in the olive oil in a cocotte, but do not brown, add salt and Espelette pepper to taste
Add the tomatoes and leave to simmer.
Cut the chicken, taking off the breast, wings and legs, putting all the pies in with the vegetables, including the carcass.
Pour in the cider, cover and leave to simmer for 45 minutes.
Around 10 minutes before the end of the cooking time, take out the carcass and keep the meat warm in a service plate.
Uncover to allow the cooking juices to reduce by evaporation.
Check the seasoning.
Whisk in the butter and pour onto the meat.