Recipe: French Poulet Basquaise and Mashed Potato

From the Baby Spinach Saga kitchen: it’s delicious, it’s hot, and it’s very nutritious with lots of vegetables and chicken! French poulet basquaise (chicken basquaise) and mashed potato. Enjoy!

Ingredients:

• Chicken basquaise
  
  • 2 chicken thighs with bone
  • 6 tomatoes
  • 3 peppers (yellow, red, green)
  • 5 green espelette peppers (or more according to taste)
  • 1 big onion
  • 3 cloves of garlic
  • olive oil
  • flour
  • thyme
  • laurel
  • salt pepper
  • wine or water
• Mash potatoes
  • 1 kilo potatoes
  • 1 onion
  • butter
  • milk
  • salt
  • pepper
    

Instructions:

• Chicken basquaise
  
  1. In a large saucepan, sauté the garlic, sliced onion, sliced peppers and chilies in olive oil at low heat. Once the onion becomes translucent, add the cut tomatoes, as well as the bay leaf and thyme. Season with salt and pepper to taste and simmer for about 25 minutes.
  2. In the meantime, flour the chicken thigh and fry over low heat in a casserole or sauté pan, preferably a steel one, with some olive oil until golden. Move the chicken to a plate and deglaze the bottom of the pan or casserole with water or wine.
  3. Pour the cooked vegetables into the pan or casserole with the deglaze. Place the chicken back and simmer for about15 minutes. Season with salt and pepper to taste. Serve with rice or mashed potatoes.
• Mashed potato:
  1. Boil the potatoes until soft and mash them.
  2. Chop the onion finely and fry in butter.
  3. Add them to the potatoes, and add milk until creamy.
  4. Season with salt and pepper to taste.