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Basque Chicken
Poulet ŕ la Basque
3 to 4 LBS chicken, cut into bite-sized pieces
2 red bell peppers, de-seeded & sliced into thin strips
2 green bell peppers, de-seeded & sliced into thin strips
Hyssop olive oil (for frying)*
5 TBS dry white wine
4 tomatoes, blanched, peeled & chopped
4 small onions, sliced
4 cloves of garlic, peeled & thinly sliced
1 Bouquet Garni (with hyssop sprig)
Salt & black pepper to taste
Heat a small amount of hyssop oil in a skillet. Add red and green bell pepper strips; sauté for about four minutes or until peppers are soft. Remove bell pepper strips from skillet and set aside. Add chicken to the skillet; cook in the remaining oil, turning frequently, until chicken is nicely browned. Season with salt and black pepper to taste. Pour the white wine over the top and stir. Cover skillet and simmer for about forty minutes, or until chicken is tender. Heat a small amount of hyssop oil in anther skillet; add onions and garlic. Simmer until soft but not browned. Add the tomatoes and cooked bell pepper strips with the Bouquet Garni. Cook down to a thick paste. When chicken is almost ready, turn the vegetable paste into first skillet with chicken. Simmer for about twenty minutes. Suggestion: Serve with hot-cooked white rice or new potatoes.
*Note: Hyssop oil is a strong-flavored derivative of the Hyssopus (Hyssop) plant common in the eastern Mediterranean and central Asia. Hyssop Olive Oil can be found in most gourmet specialty shops, or ordered online from vendors such as Abba Oil and Nextag, among others.
Related Link:
Food Fare Culinary Collection: Basque Flavors
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