Poulet Basquaise

Provided by Anthony Bourdain Brasserie Les Halles

Adapted by StarChefs.com

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Prep: 10 mins
Cook: 1 hr.
Ready in: 1 hr., 10 mins

Serves:

Ingredients

1 4- piece pound whole chicken, cut into 8
Salt and pepper
Pinch of cayenne pepper
2 tablespoon olive oil
1 tablespoon butter
2 red bell peppers, thinly sliced
2 green bell peppers, thinly sliced
1 onion, thinly sliced
1 can (16-ounce) Italian plum tomatoes
1/2 cup white wine
1/2 cup water
1/2 cup light chicken broth
3 sprig parsley, finely chopped

Cooking Instructions

METHOD:

Season the chicken with salt, pepper, and cayenne pepper. Heat oil in a large pot over medium-high heat. When hot, add the butter. When butter has melted, add the chicken skin-side down. Brown on that side only. Remove from pan and set aside. Reduce heat to medium-low and add the peppers and onion. Cook for 10 minutes. Add the tomatoes and cook until liquid has reduced by half. Add the wine, scraping the pan with a wooden spoon. Cook until wine has reduced by half. Add the water and broth. Return chicken to the pot. Cover and cook over low heat for 25 minutes. Remove the chicken to a serving platter and set aside.

Increase heat to high and cook sauce for 5 minutes. Season with salt and pepper. Add the parsley and pour sauce over.

Round Out the Meal:

With rice pilaf.

Kid Friendly:

This is kid friendly!

Beverage Pairing:

A California Chardonnay.

From Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain, Bloomsbury 2004