Poulet Basque
By: Anonymous
Published: Saturday, February 13, 2010 - 5:36am

Ingredients




fresh chicken with giblets weighing about 1.5kg cut in
225 grams pork belly cut into small chunks
25 grams butter
2 tablespoons olive oil
900 grams fresh ripe tomatoes skinned and quartered
2 lrgs green peppers de seeded and cut into strips
225 grams button mushroms halved
150 mls chicken stock made with giblets
1 clv garlic crushed
1 level teaspoon thyme fresh or dried
1 salt and freshly milled black pepper

Preparation

1 From the Pyrenees 2 Preheat oven to gas mark 6 400 degrees F (200 degrees C). 3 Heat the butter and the oil together in a large flameproof casserole. 4 When it is hot saute the pieces of chicken and pork together until they are golden. 5 Do this in 2 batches if there isnt enough room. 6 Pour off the excess fat then return the first batch to the casserole and add the stock garlic thyme salt and freshly milled black pepper to taste. 7 Bring everything to simmering point then transfer the casserole to the oven cover with a lid and cook for 30 minutes. 8 After 30 minutes add the tomatoes peppers and mushrooms to the casserole and cook for a further 40 minutes reducing the heat to gas mark 4 350 degrees F (180 degrees C). 9 This is good served with rice and a plain lettuce salad with a garlicky French dressing. 10 Serves 4