Food Art & Techniques to make The Best Sautéed Chicken Step By Step.
Pyrénées Atlantiques: Pays Basque
Department: Pyrénées Atlantiques, Le Pays Basque
The Bearn and the pays Basque are two Pyreanean regions that occupy a special place in French gastronomy because their cuisine is affected by the proximity of the sea and the mountains and combines the contrasting influences of France and Spain.
All the basque dishes take their flvour and colour from red or green peppers (capsicums).
Saurel marine fish, similar to mackerel (but with a blue backbone), striped sting fish, shrimps, silver anchovies, sardines, tuna, sea bream, cod, calamari, cuttlefish,langoustines, mussels
Chicken, pork, sheep, lamb.
Lapwing or green plover game bird, thush, wood pigeon.
Rice, peppers, corn, salt from Bayonne.
Ewe´s milk cheese, Ossau Iraty.
Irouléguy (the only Basque Wine)
Piperade: mixture of tomatoes, bell peppers, egg and Bayonne ham, chicken or tuna basque-style with red and green bell peppers and tomatoes, Bayonne cured ham, fish soup as prepared in Biarritz, Ttoro: fish soup caracteristic of the Basque coast, combines all the Atlantic fish with shrim, mussels and flavoured with tomato and peppers …
”Basquaise” Sautéed Chicken
1 x 1.2 kg Chicken
8 Slices of Cured Ham
Onions and Bell Pepper Trimmings
3 garlic Cloves
1/2 tbsp Tomatoes, RoughlyChopped, peeled and Seeded
Olive Oil+ Chicken Bones
100 ml White Wine
300 ml Veal Stock
1 Bouquet Garni
2 Red Bell Peppers, Peeled into Julienne
2 Green Bell Peppers, Peeled
200 g Onions, Sliced
150 g Rice
100 g Onions, Sliced
2 tbsp Parsley, Chopped
Chicken Breast & Leg – 20 Minutes / Oven – 200°
Breast 62° & Leg 72°
Rice – 15 Minutes / Oven 200°
Flambe the feet of the chiken and remove the black part, cut the head and the chicken tail. Remove the chicken leg tendon, remove the feet from the chicken, cut the wings, remove the skin from the neck of the chicken, remove the V bone in the front of the chicken breast, remove the fat insaid of the skin, remove the legs and remove the breast.
Clean the breast from the chicken, remove all the fat from the skin and clouse the skin with toothpicks very well.
Remove the bone from the chicken leg, clean all the fat from the skin and cluse the skin with toothpicks very well.
Cut all the bones and trimmings from the chicken and reserve on the side.
Add the tomatoes in one pot with hot water, after boiling for 2 minutesyou remove add add in one boll with ice water and remove all the skin from the tomatoes.
Clean insaid of all tomatoes and separe all the seeds on the side. Cut in brunoaise all the clean tomatoes and the trimmings and seeds you need to blend and filter all the liquid, separe on the side.
Chopped the onions and garlic, make a buque garni (Herbs),peeled the peper to cut in julieni.
Add all the trimmings from the chicken and the garnish to start fraid, remove and add tomato paste, scrash and add wine, tomato blend liquid, retourne all the trimmings, add veal stock, add tomato chopped and add the buque garni.
Add salt and pepper on the chicken breast & leg, fraid with butter and wait get some color. Add in one pot some liquid from the sauce and add the chicken breast & leg to go on the oven for 20 minutes
Fry all the chopped onions and wait Sue (cook), add the peper in juliene and separe on the side.
Remove the sauce from the fire and filter all the liquid and start reduce all the sauce liquid.
Finish the sauce with the cooked onions and peper and wait get some texture like a sauce.
Rooling in the breast same Ham and put in the over for 2 minutes.Done.
My itinerary will begin in Brazil in 01/21/2017 for 3 month’s and then I will go to Spain, Italy and France . I will write all the experience in said of the ship and 1 time per Week I will be on the ground to get some pictures, videos at each city I stop. I will bring on the post at my blog typical food and the best recipes from the city’s, interesting techniques, costumed.
These books were inspired by my international travel in South America, Europe and Asia. The recipes are a collection of appetizers, main courses and desserts for special occasions.
The Main course book is a collection of recipes based on meat fish and pork ingredients. They also include Duck, Pigeon and Veale delicacies for special moments.