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
It is possible to read the history of written recipes far back into ancient history, at least as far as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, these, old recipes were just very simple hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe discovered, according to academics are some stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. As we move into The time of the romans around 25BC a roman called Apicius wrote a collection of documents detailing recipes prepared by the Romans. In his works, he tells us how the roman meals were split into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the cooks of his times were skilled in the use of a wide range of aromatic flavours, including many that are still in use today for example thyme, rue and parsley. As we move on, we find a couple of cookery books which were published in the 14th Century : a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, they are unconnected to the indian curry that is served today, but rather recipes for the types of food prepared by the cooks of the upper classes. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and herbs from the holy lands, such as coriander, parsley, basil and rosemary. The introduction of these new tastes led to an eruption in books on cooking, the majority of which still exist in private collections. During the next few centuries, the powerful and wealthy competed to lay on the most extravagent meals, and consequentially cooks and their collection of recipes were much in demand. However, it was during the 19th century that fine cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, trying out, and recording recipes of the day. By the advent of the 20th century, cookbooks are highly popular mostly as a result of better eduction, people having more spare time and having more disposable income. The revolution that is television gave us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Chicken Basque Style recipe.
