2 medium green bell peppers
2 medium red bell peppers
2 large onions, peeled, finely
1 chopped
5 cl garlic, peeled and smashed
2 oz rendered chicken fat
2 oz pork belly, skin removed or
1 pancetta, cut into 1/2
1 cubes
4 small hot peppers, or
6 jalapenos
2 1/4 lb ripe tomatoes, cored and cut
1 into 1 chunks
5 lb chicken, cut into serving
1 pieces with back, neck and
1 wing tips reserved for
1 stock
1 ; s&p
2 bay leaves
1 fresh thyme sprig
Directions
Cut the bell peppers in half lengthwise and remove the seeds. Grill or
broil, skin side toward the flame (or heating element), until the
skin is bubbly (about 15 minutes in an electric oven).
While the peppers are broiling, prepare the onion and garlic. Place
1/3 of the fat in a large frying pan and melt it over medium heat.
Add the pork belly and cook for a few minutes to release some of the
fat. Add the onion and 3 cloves of the garlic. Cook, stirring
occasionally, until translucent, about 10 minu.
Remove the peppers from the oven or grill and place in a paper bag
for a few minutes. When the peppers have cooled slightly, remove the
skin. Coarsely chop the peppers (to make 2.5 c)
Add the bell peppers and the hot peppers to the onions and garlic.
Increase the heat and allow the mixture to color slightly. Add the
tomatoes. Continue cooking over high heat for about 5 min, or until
the tomatoes have collapsed. Reduce the heat to medium-low and cook,
partially covered and stirring occasionally, for 40 min.
Twenty minutes before the vegetables are done, season the chicken
with salt and pepper. Place the remaining fat in a large,
straight-sided frying pan, a wide-mouthed stock pot or braiser. Melt
the fat over medium-high heat. Add the chicken pieces, two garlic,
bay leaves and thyme. Brown the chicken on all sides, working in two
batches if necessary, so there is no trace of red.
Return all of the chicken to the pot and add the vegetable mixture.
Bring to a boil. Lower the heat and cook at a low simmer for 30 min.
Servings: 1 servings
Chicken Basque Style Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We are able to trace the history of written recipes back into antiquity, at least as far back into recorded history as the ancient Egyptians, and possibly even further. However, mostly, these early cookbooks were just very basic hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to historians are some tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals were divided into hors d`oeuvre, main course and desserts, something we still use today. Additionally, he informs us how the cooks of Roman times used many different spices, including many that are still in use today like basil, rue and dill. Later on, there were some books which were published in the fourteenth century - a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these are not about the spicy food that is familiar to us all today, but rather recipes for the types of meals prepared by the chefs of the rich and wealthy people of the time. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and herbs from Arab cuisine, including spices like coriander, basil and rosemary. The introduction of these new tastes prompted an increase in books on cooking, most of which are now in private collections. For the centuries that followed, the rich and powerful families of Europe strove to serve the most extravagent meals, and because of this the best chefs and their recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe books rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, testing, and recording recipes to help cooks of their time. By the time we get to the 20th century, cookery publications are greatly in demand mostly as a result of higher levels of literacy, people having increased leisure time and having more money to spend. The introduction of the TV brings us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access thousands of recipes like those on this web site. |
We hope you enjoy this Chicken Basque Style recipe.
