As the name states, Poulet basquaise comes from the south-west of France, where
Yvonne used to live. We used to eat it relatively
frequently, but when we ate it on 28 August 2010, it had been several
years since the last time, and we had to look for a recipe. Strangely, the one we chose
wasn't the one in Connaître la cuisine du sud-ouest, by Francine Claustres, published
by Éditions Sud-Ouest, but in a
German book, “Französische Küche” by Jean Fernot. With a name like that, you'd
think that the German one is a translation, and it is—from the Italian “Il
grande libro della cucina francese”. The book hides the title of the recipe in the
index under the name “Hühnerpfanne” (chicken pan). This is our adaptation,
using ingredients we can find in Australia.
We last ate this dish on 9 April 2022, when we made some changes, including using chicken thigh filets instead
of whole drumsticks
Ingredients
For 8 servings
quantity
ingredient
step
1.3 kg
boned chicken thighs
1
50 g
lard
1
250 g
Schinkenspeck (smoked uncooked ham)
1
100 g
smoked thin sausages such as Chorizo
1
800 g
diced tomatoes, in can
1
2
capsicums (1 red, 1 green)
1
1
onion
1
3
cloves garlic
1
200 g
mushrooms
1
salt
3
pepper
3
100 ml
white wine
4
50 g
tomato purée
4
parsley
6
Preparation
Cut the chicken thighs in three, slice the sausages into 5 mm slices, chop the onions
and garlic, cut the capsicums into strips, slice the mushrooms, cut the ham speck into
short strips:
Lightly fry the mushrooms, then set aside. Gently fry the onion and garlic in the same
pan, adding a bit more lard if necessary. Add the ham speck, then the capsicum, fry a
bit longer, add the tomatoes with their juice, tomato paste and white wine. Bring to
boil, add the sausages, season with salt and pepper, stir.
Cover, simmer for about 30 minutes. Add the mushrooms, simmer another 5 to 10
minutes. Check the seasoning, sprinkle with chopped parsley and serve, accompanied by
spiral noodles or french bread.
