THE PEPPER-RED POULTRY

(Our Play on Poulet Basquaise)

THE PEPPER-RED POULTRY

Ingredients: 4 Chicken thighs (bone-in), 2 Red peppers (strips), 2 Red onions (petals), 100g Chorizo (sliced), 1 tsp Smoked paprika, 1 tsp Black pepper, 1 tsp Garlic powder, 400g Tomato passata, 100ml White wine...

Ingredients

  • 4 Chicken thighs (bone-in)
  • 2 Red peppers (strips)
  • 2 Red onions (petals)
  • 100g Chorizo (sliced)
  • 1 tsp Smoked paprika
  • 1 tsp Black pepper
  • 1 tsp Garlic powder
  • 400g Tomato passata
  • 100ml White wine

Cooking Method

  1. The Scorch Fry chorizo until the fat renders; remove. Sear chicken in the red fat until charred; remove.
  2. The Architect Sauté onions and peppers in the pan until blackened at the edges.
  3. The Bloom Add spices with a 30ml splash of wine; the steam will carry the paprika oils into the veg.
  4. The Swell Add remaining wine and passata; return chicken and chorizo. Simmer covered for 20 minutes until tender.
  5. The Final Flourish Top with fresh raw basil and a drizzle of extra virgin olive oil.

Cuisine: French

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