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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.
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Grandma’s Label Rouge Capon

Grandma’s Label Rouge Capon
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Servings Prep Time
6 people 20 min
Cook Time
2 hours
Servings Prep Time
6 people 20 min
Cook Time
2 hours
Grandma’s Label Rouge Capon
Imprimer la recette
Servings Prep Time
6 people 20 min
Cook Time
2 hours
Servings Prep Time
6 people 20 min
Cook Time
2 hours
Ingredients
  • 1 Label Rouge Capon
  • 200 g button mushrooms
  • 1 Cep or Porcini mushroom
  • 200 g fresh pork
  • 150 g lean bacon
  • 200 g veal fillets
  • 2 dozen pitted green olives
  • 3 shallots
  • 2 cloves of garlic
  • 2 carrots
  • 10 onions
  • 1 bunch of parsley
  • 1 lemon
  • 1 glass of Amargnac
  • Nutmeg
  • Duck fat
  • Salt and pepper
Servings: people
Ma recette
  1. Peel the mushrooms and leave them whole. Cook with a glass of water, a little butter and lemon juice. Keep the cooking juices to one side.
  2. Prepare a stuffing by chopping the fresh pork, veal fillets, green olives, shallots, garlic, sprig of parsley, salt, pepper, a little nutmeg.
  3. Bind with the two whole eggs. Flavour with the Armagnac. Add the button mushrooms and sliced cep or porcini mushroom. ​​Form a ball, stuff the pullet, and sew up the opening. Put the duck fat in a pan to melt. Add the small onions, quartered carrots, bacon and finally the pullet. Fry slowly.
  4. When the pullet is well browned on all sides, moisten with the cooking juices from the mushrooms.
  5. Cover the pan and allow to cook gently, turning occasionally, for about 1 hour and 40 minutes.
  6. To check if the pullet is done, prick the thigh, the juices should be translucent, otherwise extend the cooking time for a few minutes.
  7. Serve hot with the pan juices, potatoes and some fried porcini mushrooms.
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Free range Guinea fowl supremes with apples

Free range Guinea fowl supremes with apples
Imprimer la recette
Servings Prep Time
4 people 20 min
Cook Time
30 min
Servings Prep Time
4 people 20 min
Cook Time
30 min
Free range Guinea fowl supremes with apples
Imprimer la recette
Servings Prep Time
4 people 20 min
Cook Time
30 min
Servings Prep Time
4 people 20 min
Cook Time
30 min
Ingredients
  • 4 free range Marie Hot Guinea Fowl Supremes
  • 1 tbsp olive oil
  • 50 g butter
  • 1 kg apples
  • 1 tsp pepper
  • 1 tsp mixed spices
  • 2 large onions
  • 2 tbsp acacia honey
  • 1 tsp ground ginger
Servings: people
Ma recette
  1. Season the guinea fowl supremes with salt and pepper, before browning in the olive oil in a hot pan. When the meat has browned, remove from the heat, put to one side and discard the oil. Melt the butter in the pan and gently fry the onions for 2 minutes.
  2. Add the guinea fowl supremes, and the mixed spices, ginger and honey. Turn the meat every 5 minutes. If there is not enough sauce, add 2 tablespoons of water.
  3. Meanwhile, peel and cut the apples into slices and cook in butter until they caramelize slightly.
  4. Arrange the guinea fowl supremes in a dish and surround with the caramelized apples. Serve hot.
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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.
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