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Poultry
Basque chicken
1 chicken weighing 1.5 kg (cut into 8 pieces by your butcher), 400 g tin or jar of red peppers,
400 g tin or jar of green peppers, 3 tablespoons olive oil, 3 chopped cloves of garlic, 3 finely
chopped onions, 400 g tin of peeled whole tomatoes, 1 bouquet garni, 2 glasses (250 ml) white
wine, salt, pepper.
Serves 4
Preparation time: 20 min
Valve position:
Cooking time: 11 min
Wash and peel the potatoes and cook them in a
saucepan of salted water. While the meat and potatoes
are cooking, cut up the lemon slices and place them on
each end of the marrow bones using kitchen string. Place
the marrow bones in a pan full of slightly salted and
lemon juice added and leave to cook for 10 minutes over
low heat.
Drain the meat. Serve it surrounded by the vegetables
and dill pickles and season with sea salt. Strain the bones
and remove the marrow. Serve the marrow with the slices
of toasted bread lightly rubbed with garlic. Serve the
stock bouillon separately after first adding 3 or 4
tablespoons of Port wine.
Tip: If preferred, you can serve without the marrow bone
jelly on the toasted bread.
Carefully drain the peppers before slicing them. In the
pressure cooker pan, heat the olive oil with half of the
garlic over high heat, then fry the chicken pieces.
Season. Remove the chicken pieces. Pour in 125 ml of
white wine to deglaze the cooking juices stuck to the
bottom of the pressure cooker.
Still using the same pressure cooker, brown the onions.
Add the sliced peppers and cook for 5 minutes over
high heat while stirring. Add the tomatoes, the
bouquet garni of herbs, the garlic and the remainder
of the wine. Salt and pepper.
Leave to simmer for 3 minutes and put the chicken
pieces back in.
Close the pressure cooker. As soon as the valve starts
to hiss, lower the heat and leave to cook for the stated
duration.
Remove the bouquet garni, then put a few pieces of
chicken on each plate along with the Basque-style
sauce. Serve with pilaf rice.
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