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Basque-Style Gascony Free Range Chicken

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4 person(s)
30 minutes
1 hour
€ €
Ingredients
  • 1 Gascony free range chicken weighing 1.2kg
  • 3 dessert spoons of olive oil
  • 2 red peppers
  • 2 green peppers
  • 4 Marmande tomatoes
  • 1 onion
  • 1 clove of garlic
  • 50g butter
  • 1.5L Basque cider
  • Espelette pepper
  • Salt
Directions
  1. Baste the chicken with the olive oil, liberally season with flower salt and Espelette pepper
  2. Cook in the oven for 40 minutes
  3. Trim, remove the seeds, wash and cut the peppers into strips
  4. Peel the garlic and onion
  5. Roughly chop the onion and cut the tomatoes in quarters
  6. Sauté the onions and peppers in the olive oil in a cocotte, but do not brown, add salt and Espelette pepper to taste
  7. Add the tomatoes and leave to simmer.
  8. Cut the chicken, taking off the breast, wings and legs, putting all the pies in with the vegetables, including the carcass.
  9. Pour in the cider, cover and leave to simmer for 45 minutes.
  10. Around 10 minutes before the end of the cooking time, take out the carcass and keep the meat warm in a service plate.
  11. Uncover to allow the cooking juices to reduce by evaporation.
  12. Check the seasoning.
  13. Whisk in the butter and pour onto the meat.
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