Today's recipe that I want to share is recipe Poulet Basquaise. This is the second time I try the recipe. The first one ran well, but I forgot to write it directly on my blog, thus, I forgot. This time, I try not to forget to write it, eventhough delay 2-3 days, because I wrote it first on my french blog boekankoki.fr, then to this blog. This recipe inspired me, after saw one show on the television called TOP CHEF. It is a television program here in France for several Chef who compete each other to gain the trophy and the title to be a TOP CHEF. On one of the episode of TOP CHEF, all contestan need to cook Poulet Basquaise recipe from the Chef Hélène Darroze. When I watched it, I got inspired to try it one day. Thus, I search on internet and found several recipe of Poulet Basquaise. I choose one that I think is easy to follow .. The recipe Poulet Basquais that I follow is from website CuisineAZ with their Poulet Basquaise facile recipe (or I can translate it as recipe easy Poulet Basquaise). The original Poulet Basquaise itself is origin the Pays Basque (or you can call it country/area called Basque). It is part of France and part of Spain. The original recipe using Pepper called Espelette (Piment d'Espelette). Since my husband can not support too much spicy, then I only use small part of chilli. I do not know whether is Spanish Chilli or not, but I think not Espelette Pepper. I suggest you add more chilli if you like it (me, I like it, but I can't. So I just add some chilli after on top of my meal). So, here is my recipe Poulet Basquais, that I adapted .. Ingrédients (for 2 persons) :
Preparation :
How to Cook :
Bon Appétit ! You can see that it was easy to follow (and to remember as well). So you can cook it anytime. Just a bit long on preparation because better to peel the red Pepper and tomatoes. But I think you can leave it like that, as long as you wash it before to cook.
I hope you enjoy my recipe, and see you again on the next recipe. Do not forget to follow my Instagram and Twitter. Happy cooking and happy weekend ! (/fin)
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AuthorNewbie in the kitchen, that's why I call myself boekan (bukan) koki or "not a Chef" in Bahasa. Archives
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