Archives

Basquaise Label Rouge Chicken

Basquaise Label Rouge Chicken
Imprimer la recette
Servings Prep Time
4 people 30 min
Cook Time
55 min
Servings Prep Time
4 people 30 min
Cook Time
55 min
Basquaise Label Rouge Chicken
Imprimer la recette
Servings Prep Time
4 people 30 min
Cook Time
55 min
Servings Prep Time
4 people 30 min
Cook Time
55 min
Ingredients
  • 1 Marie Hot Label Rouge chicken (about 1.5kg) ready to cook
  • 1 kg tomatoes
  • 700 g peppers (red, yellow, green)
  • 3 onions
  • 3 cloves garlic
  • 1 glass white wine
  • 1 bouquet garni
  • 1 c à c pinch Espelette pepper
  • olive oil
  • Salt; pepper
Servings: people
Ma recette
  1. Cut the chicken into small pieces.
  2. Peel and slice the onions and chop the garlic.
  3. Cut the peppers in four, remove the whitish part and the pips, slice them.
  4. On the top of the tomatoes draw a cross with the tip of the knife. Immerse them for 10 seconds in boiling water, cool them in ice water and then remove the skin.
  5. Cut them in half and remove the seeds with a small spoon. Then cut them into pieces.
  6. In a saucepan, fry the onions, garlic and peppers and cook for five minutes over a low heat.
  7. Add the tomatoes. Add salt and pepper. Simmer for 15 min.
  8. Meanwhile, in a frying pan, brown the salted and peppered chicken pieces in olive oil for about 10 minutes.
  9. Add them to the tomato-pepper mixture, with the bouquet garni, the white wine and a pinch of Espelette pepper.
  10. Simmer for 30 to 35 minutes, stirring occasionally. Check that the chicken is thoroughly cooked.
  11. Serve with white rice.
Share this Recipe

Guinea Fowl with fruit

Guinea Fowl with fruit
Imprimer la recette
Servings Prep Time
6 people 20 min
Cook Time
1h20 min
Servings Prep Time
6 people 20 min
Cook Time
1h20 min
Guinea Fowl with fruit
Imprimer la recette
Servings Prep Time
6 people 20 min
Cook Time
1h20 min
Servings Prep Time
6 people 20 min
Cook Time
1h20 min
Ingredients
  • 1 guinea fowl
  • 3 apples
  • 200 g dried apricots
  • 1/2 lemon
  • 2 onions
  • 50 g butter
  • 150 ml cider
  • 1 bouquet garni
  • Nutmeg
  • Salt and pepper
Servings: people
Ma recette
  1. Melt 25g butter in a cast iron pan. Season the guinea fowl and brown for 15 minutes. Remove the guinea fowl and place the chopped onions in the pan. Brown for 3 minutes.
  2. Put the bird in the pot and pour in 150 ml of cider. Add the bouquet garni and a pich of nutmeg. Cover and simmer over low heat for 30 minutes.
  3. Peel the apples and cut into quarters. Cover with the lemon juice and brown them in a pan with 25g butter for a few minutes.
  4. After 30 minutes of cooking, turn the guinea fowl and add the apples and apricots around the bird.
  5. Cook for a further 30 minutes covered.
Share this Recipe