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Poulet Basquaise aux Olives
A flavorful twist on the classic Poulet Basquaise, this version incorporates briny olives for an extra layer of complexity and a taste of the Basque coast.
๐ง ์ฌ๋ฃ
- 1.5 kg Chicken pieces(bone-in, skin-on thighs and drumsticks)
- 3 tbsp Olive oil
- 2 large Onions(thinly sliced)
- 2 large Bell peppers(1 red, 1 green, seeded and sliced)
- 4 cloves Garlic(minced)
- 400 g Tomatoes(crushed or diced)
- 150 ml White wine(dry)
- 100 ml Chicken broth
- 1 tsp Herbes de Provence
- 1 large Bay leaf
- 100 g Green olives(pitted, halved)
- to taste Salt
- to taste Black pepper(freshly ground)
- 2 tbsp Fresh parsley(chopped, for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Pat the chicken pieces dry and season generously with salt and pepper.
๐ก ์ ๋ฌธ๊ฐ ํ: Drying the chicken ensures a better sear. - 2
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden. Remove chicken and set aside.
- 3
Add the sliced onions and bell peppers to the pot. Cook, stirring occasionally, until softened.
- 4
Add the minced garlic and cook for another minute until fragrant.
- 5
Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer and reduce slightly.
- 6
Stir in the crushed tomatoes, chicken broth, Herbes de Provence, and bay leaf. Bring to a simmer.
๐ก ์ ๋ฌธ๊ฐ ํ: Using crushed tomatoes will create a richer sauce. - 7
Return the browned chicken pieces to the pot. Ensure they are mostly submerged in the sauce. Cover and simmer gently until the chicken is cooked through and tender.
- 8
Stir in the halved green olives during the last 5 minutes of cooking.
- 9
Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.
๐ก ์ ๋ฌธ๊ฐ ํ: Garnish just before serving for a fresh, vibrant finish.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a spicier dish, add a pinch of red pepper flakes with the garlic.
- โIf you don't have white wine, you can substitute with more chicken broth.
- โThis dish can be made ahead of time and reheated; the flavors often meld beautifully overnight.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a few anchovy fillets to the sauce for an umami boost.
- Incorporate other vegetables like zucchini or eggplant.
- Use a mix of green and black olives for a different flavor profile.