Tuesday, January 22, 2008

Chicken Basquaise

Sunday January 20

Lots of peppers to use up. So basically, we just patted the chicken breasts with salt and pimenton de la Vera, browned them in oil, then added a couple of chopped cloves of garlic and three types of oniony things: shallot, some regular onions, and two hardy leeks from the garden. Three red bell peppers went into the pan, and the whole thing cooked under cover with a shot of wine for about 40 minutes. Then we put the whole thing under a curviform titanium roof, revitalize our harbor, and opened up for the tourist seaon.

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