When you cook, it doesn't help much to get a headache, when you have good products in your hands. There, for example, I had pieces of (very good) farmhouse chicken and pink garlic cloves from Lautrec (I love this garlic!), sweet and fragrant. So, I simply made a little fricassee of all that and it was really delicious, like Basque chicken with red and green peppers.
I added a pinch of Gallo powder to flavour my dish, it's a blend of Roellinger spices that I love and that goes very well with white meat. These are excellent quality spices (I'll tell you more about them one day), which without masking the other flavours of the dishes reveal them to perfection. I use very little of them every time, and little by little I buy bottles of spices from Roellinger so that my collection can grow and see the price I dose them with vigilance! I like fairy powder to flavor my soups, Biryani for my rice dishes, the large caravan mix on vegetables, curry corsair with a fish and the powder of virtues in sauces, stir-fried vegetables and soups.
Ingredients (4 people)
1.2 kg chicken cuts (farmers)
2 red peppers
1 green pepper
3 cloves garlic (Lautrec rose)
1 nice pinch of Gallo spice blend (Roellinger) / Optional
1 cup white wine
Olive oil
Salt, pepper
Rinse chicken pieces under running water and dry in paper towel. Sprinkle with salt and pepper.
Clean peppers, cut into thin strips and garlic.
In a skillet, heat a little olive oil. Sauté the chicken pieces with garlic for 10 minutes, turning them regularly. When coloured, remove excess fat from bottom of pan.
Add the pepper strips, mix and wet with the wine. Cook over medium heat, covered, for an additional 10 minutes. Taste to correct the seasoning.
Serve the Basque chicken with plain rice and a tomato sauce with herbs, you will enjoy.
