| Basque chicken |
print- 1 chicken of 1,5 kg (3.3 Lbs)
- 25 gr (1 oz) butter
- 2 big tomatoes
- 1 green pepper
- 1 red pepper
- 2 aubergines
- 1 onion
- 2 garlic cloves
- 20 cl (6.6 fl.oz.) chicken stock
- 10 cl (3.3 fl.oz) Château de Rolland Bordeaux Blanc Sec
- 2 tablespoons olive oil
- 2 tablespoons flour
- Salt, pepper
Recipe :
Cut the chicken in 8 pieces. Add salt and pepper and turn the chicken pieces in flour. Brown them in a pan with hot olive oil for 10-12 mns and turn them often. Degrease the pan with the white wine and keep the gravy.
Cut the tomatoes in four, boil them for a few seconds, peel them, remove the peps and cut them in pieces.
Remove the peps from the peppers and cut them in slices.
Peel the aubergines and cut them in pieces. Peel and mash the garlic, peel and mince the onion.
Fry the onion in butter in a sautepan. Add the garlic, tomatoes, peppers, aubergines and everything from the pan. Add also the chicken stock.
Cover the sautepan with a lid but let a small opening remain. Keep on low heat for 45 mns. Turn the chicken pieces 2-3 times during cooking.
Serve the dish hot with rice or pasta and CHÂTEAU DE ROLLAND BORDEAUX BLANC SEC.