Real African Dishes: [MC-AllEthnic-Recipes] French Chicken and Pepper Stew - Poulet Basquaise

* Exported from MasterCook *

French Chicken and Pepper Stew - Poulet Basquaise

Recipe By :Martha Rose Shulman
Serving Size : 5 Preparation Time :0:00
Categories : Fowl/Poultry LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 chicken legs -- (to 8) and/or thighs, skinned
Salt and freshly ground pepper
1 tablespoon canola oil -- or vegetable oil
1 tablespoon extra virgin olive oil
1 large onion -- cut in half lengthwise and then sliced across the grain
2 mildly hot chilies -- like Anaheim or New Mexico chilies, cored, seeded and cut in very thin strips, or 1/4 to 1/2 teaspoon hot red pepper flakes (optional)
3 garlic cloves -- (to 4) thinly sliced
1 1/2 pounds mixed green and red bell peppers -- (4 large) cored, seeded and thinly sliced
28 ounce canned chopped tomatoes with juice -- (1 can) pulsed in a food processor

1. Rinse the chicken pieces and pat dry. Season with salt and pepper. Heat
the canola or vegetable oil in a large, heavy skillet over medium-high
heat, and brown the chicken pieces, in batches, on each side for about 5
minutes. Transfer to a bowl or plate. Pour off the fat from the pan and
discard.

2. Turn the heat down to medium. Add the olive oil and the onion with a
pinch of salt. Cook, stirring and scraping the bottom of the pan to
deglaze, until the onions begin to soften. Continue to cook, stirring
occasionally, until the onions are tender, about 5 minutes. Add the hot
and sweet peppers, a bit of salt and the garlic, and cook, stirring, until
the peppers begin to soften, about 5 minutes. Add the tomatoes and sugar
and stir together until the tomatoes begin to bubble and smell fragrant,
about 5 minutes.

3. Return the chicken pieces to the pan. Cover and cook 25 to 30 minutes
over medium-low heat, stirring at regular intervals and turning the
chicken pieces over so that the ingredients don't scorch and the chicken
cooks evenly. The peppers should be very soft and the chicken quite
tender. Add freshly ground pepper, taste and adjust the salt, and serve
with rice, other grains of your choice or noodles.

Yield: 4 to 6 servings.

Advance preparation: The dish will keep well in the refrigerator for 3 or
4 days and can be frozen. You might use up the chicken and have lots of
the sauce left, in which case there's no more appropriate dish than
pipérade, in which eggs are scrambled in the wonderful pepper mixture.

Nutritional information per serving (4 servings, using 3 legs and 3
thighs): 381 calories (35% fat); 15 grams total fat; 3 grams saturated
fat; 3 grams polyunsaturated fat; 7 grams monounsaturated fat; 115
milligrams cholesterol; 25 grams carbohydrates; 6 grams dietary fiber; 150
milligrams sodium (does not include salt to taste); 34 grams protein

This is an adaptation of a classic French bistro dish, poulet Basquaise.
The chicken is cooked in a pipérade of onion, garlic, hot and sweet
peppers, tomatoes and, in the authentic version, cured ham, which I've
omitted. In this version I used skinned chicken pieces. Serve with
noodles, rice or other grains.

Feb 14, 2012

Cuisine:
"French"
Source:
"Recipes for Health, New York Times, Feb 14, 2012"
S(Formatted by Chupa Babi):
"Feb 2012"
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Per Serving (excluding unknown items): 515 Calories; 30g Fat (52.6%
calories from fat); 39g Protein; 22g Carbohydrate; 3g Dietary Fiber; 166mg
Cholesterol; 508mg Sodium. Exchanges: 5 Lean Meat; 4 Vegetable; 2 1/2
Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 2237 0