Wednesday, January 06, 2016

Poulet Basquaise by Angela Seah Thulin

Another french classic dish but using dry white wine this time! This dish has a tangy dry taste, defined by the mix of capsicum and wine. I am so surprised that my son likes it - He said he likes the tomato taste in it.... Anyway, give it a try!!

Ingredients -
3 chicken thighs (800g)
1 medium size green capsicum, sliced
1 medium size red capsicum, sliced
2 tomatoes (180g)
1 big yellow onion (200g)
2 cloves garlic, grated (3g)
1/2 cup dry white wine (Chardonnay)
1/2 cup chicken broth (water + 1/2 knorr chicken cube)
1/4 tsp dried thyme
2-3 sprigs fresh thyme
1/4 tsp salt
Dash of ground pepper
some parsley

Steps -
1. Rub the chicken thighs with salt and then wash off and pat dry. Season them with salt and pepper.
2. In a pan with heated oil, sear the chicken till both sides beautifully brown but not cooked. Set aside.
3. In another pot with heated oil, cook the onions, red and green paprika till they softened alittle, then add grated garlic in and mix well. Follow by adding tomatoes in and let it cook till break down and thicken. 
4. Add the dried thyme in and stir to mix well. Turn to med-low heat, pour the white wine in and let it simmer for 5-10 minutes. Then add the broth in.
5. Return the seared chicken thighs to the pot with fresh thyme, covered with lid on med-low heat and let it cook for 25-30 minutes or until chicken thigh is cooked and tender. Add some parsley and keep some for garnish.Taste and adjust accordingly.
6. Remove the thighs to a plate and leave the sauce in the pot. Turn heat to high - to reduce the sauce alittle / for few minutes.

Done. Garnish with parsley. Serve the chicken on top of rice.

Note -
The amount of ingredients used are just nice for 2-3 pax. Since my son don't really eat the vegetables hence the veg portion is just nice for me and husband. He took a piece of the chicken thigh. 


No comments:

Post a Comment