POULET BASQUAISE
Cookbook Challenge No. 12: Spice
I have a new addition to my family.
A new cookbook to be precise.
It's French, and I love it!
Flicking lovingly through my brand new baby I found my dish for this fortnight's theme -
Poulet Basquaise
Cookbook: Trish's French Kitchen Author: Trish Deseine
This dish is thought to have evolved from a dish shepherds carried across the Basque hills in clay pots and became the traditional Sunday lunch.
The most important ingredient being the piment d'Espelette, a distinctive smoky, spicy chilli that will have you hooked. If you can't get this, give smoked paprika a try.
Such a beautiful, rich, smokey and spicy aroma filled my kitchen when I cooked this.
And the taste was just as good.
I actually thought the capsicum and olives were the hero's of this dish, rather than the chicken (which literally fell of the bone), and I found myself wanting more of the sauce, especially with a chunk of crusty bread dipped into it.
Oh yeah!