Cook4me+ Poulet Basquaise

• 4 Chicken Marylands
• Salt and pepper
• Pinch of cayenne pepper or sweet paprika
• 2 tbsp Olive Oil
• 1 tbsp Butter
• 2 Red Capsicums, cut into julienne
• 2 Yellow Capsicums, cut into julienne
• 1 Onion, thinly sliced
• 1 can Crushed Tomatoes or Cherry Tomatoes
• ½ cup White Wine
• ½ cup Chicken Stock
• 3 sprigs of flat continental parsley

This recipe is part of the #JulyinFrance recipe collection created by Lorena Lys.

The Basque chicken is a culinary specialty of traditional cuisine emblematic of the Basque cuisine from the Pyrenees Atlantique Department in Aquitaine. The recipe celebrates the colors of the Basque flag (red, green, and white). Like many casseroles made from tomatoes and peppers, red wine is the most appropriate to have with this dish, from the local basque Irouleguy vineyard to a solid structure red wine like Chinon or the greedy roundness of a Côtes-du-Rhône-villages.

1. Season the chicken pieces well with paprika, salt and pepper. 2. Select “Manual” on the Cook4Me+ and choose the “Browning” function. Once the pot has reached temperature, fry the chicken pieces in batches until golden brown. Remove from the pot. 3. Add onion, and capsicums to the pot and fry until translucent. 4. Deglaze the pot with the wine and fry for another 2 minutes. 5. Return the chicken pieces back to the pot, add the tinned tomatoes and chicken stock. Give everything a good stir and ensure chicken sitting evenly in the pot. 6. Select “Pressure Cook” on the Cook4Me+ and adjust time to 20 minutes. Close the lid. Once the chicken is cooked, remove from pot onto a platter and garnish with parsley.