Poulet Basquaise en mode facile et rapide!.

Hello everyone and welcome to Foodies Love, I hope you are doing well. Today we meet to prepare a Basque chicken, a recipe that I think everyone should know. The way I prepare it is very simple, it will take us less than an hour, all this for an optimal result. And at the end of the video, I will share with you an idea to accompany your Basque chicken, I just warn you that it will not be rice. As usual, I will list the ingredients as I go along and I have also put the list in the description. To make this recipe, there will be no oven or self-cooker, just my loyal cast iron pan. But you can, if you wish, use a marmite or a coconut. Here we go. I have here two beautiful farm chicken thighs that I will cut in half to allow a faster cooking. I clear the ground, I mark the joint and I separate the top thigh from the leg. After cutting the chicken thighs in half, we will season them with salt and pepper on both sides. And we will now return these pieces of chicken in a pan, heated over high heat with two tablespoons of olive oil, for five minutes on each side. During these five minutes, we will take the opportunity to prepare our vegetables. We will mince an onion, then we will mince three peppers, here I have a red, green and yellow pepper, but you can use the peppers you want. Do not mince them too finely so that they can hold up during cooking. The five minutes have elapsed, we turn the chicken over and cook for another five minutes on the other side. We take the opportunity to chop a clove of garlic and mince another one. Now it's time to evacuate the chicken. You should get this result, a crispy golden skin, especially if you have a cast iron pan. Speaking of the pan, above all, keep the fat from the chicken, we will fry the onion and minced garlic in it, but just before, turn the fire back on and deglaze with a little balsamic vinegar. We will come to scrape the bottom of the pan to recover the cooking juices and obtain a sauce in which we will be able to put the onion. And there you will smell a smell that will make you understand on what ground you are committed. Return the onion to the sauce for about two minutes and then you can add the minced garlic. And the double call, you will still be in line with the onion that the garlic will now try to join you. As soon as you are connected with the smell of garlic, add the peppers. You stir everything well and you will be able to add 400 grams of peeled tomatoes or 400 grams of tomato pulp or 400 grams of fresh tomatoes. For whole tomatoes, remember to crush them well to get the juice out and cut them into pieces. Season with salt and pepper. Now we will be able to simmer, so I go to the induction side and add the minced garlic clove. Well, that's not all, but this dish will have to be raised with a little pepper. Traditionally, we should rather make it rise in temperature with espelette pepper. I opted for whole pepper or habanero pepper, which is able to transform a tomato sauce into the infusion. So we're going to go easy and put only half. Remember to keep the pepper seeds, that's where the power is, you chop and you put it all in the sauce. We will also add half a teaspoon of thyme, half a teaspoon of rosemary and a bay leaf. You cover it all with 15 centiliters of poultry broth. We put our pieces of chicken in the sauce, we lower the heat and let it simmer for 30 minutes. After 30 minutes, check the cooking of your vegetables and meat. If you want your vegetables to be even more confit, you can leave another 5 or 10 minutes extra. Also check the meat, the cooking time can depend on the size of the pieces. If it's ok, you can turn off the heat and let it cool. I hope you enjoyed it, keep dropping your likes and your comments, it makes me very happy to read you every video and I'll see you very soon for a new recipe. Ciao!