Granny's Basque Poulet
fresh chicken with giblets weighing about 1.5kg cut into 8 pieces
225 gm pork belly cut into small chunks
25 gm butter
2 tbl olive oil
900 gm fresh ripe tomatoes skinned and quartered
2 lrg green peppers de seeded and cut into strips
225 gm button mushrooms halved
150 ml chicken stock made with giblets
1 clv garlic crushed
1 x level teaspoon thyme fresh or dried
1 x salt and freshly milled black pepper
Method :
From the Pyrenees
Preheat oven to gas mark 6 400 degrees F (200 degrees C).
Heat the butter and the oil together in a large flameproof casserole.
When it is hot saute the pieces of chicken and pork together until they are
golden.
Do this in 2 batches if there isnt enough room.
Pour off the excess fat then return the first batch to the casserole and add the
stock garlic thyme salt and freshly milled black pepper to taste.
Bring everything to simmering point then transfer the casserole to the oven
cover with a lid and cook for 30 minutes.
After 30 minutes add the tomatoes peppers and mushrooms to the casserole and
cook for a further 40 minutes reducing the heat to gas mark 4 350 degrees F (180
degrees C).
This is good served with rice and a plain lettuce salad with a garlicky
French dressing
The purpose of our lives is to give birth to the best which is
within us.
- Marianne Williamson