Poulet Basquaise & Gougère

Tonight was a french night at our household . Although i started cooking this really late , i think it’s perfectly worth to try ! Poulet Basquaise is Chicken Basquaise , it almost tastes like Chicken Cacciatore , without all the italian herbs . Instead we used a lot of vidalia onions , green and red pepper , enough tomatoes , thyme and bay leaves , i also added a little of mild peppers and chipotle chili powder .It turned out very yummy , it does take a little time to cook the ragout , which is onion , green and red pepper , tomatoes etc .. But once everything come together , it tastes really delicious . And i also made cheese puffs , the dough is the same way you make for the eclairs or profitoles , except , you added some cheese in there , i used Gruyere cheese , i know it’s a little costly , you can always replace it with Cheddar too .

 

You need :

2 vidalia onions

2 red bell pepper

2 green bell pepper

3 mild pepper

6 roma tomatoes

4 garlic cloves

2 sprigs of thyme

1 bay leaf

2 tsp. sea salt

1/2 tsp. sugar

black pepper

1/2 chipotle chili powder

In a dutch oven or heavy pot , heat 2 tbsp. olive oil , add onion , cook for 10 minutes on medium heat , add red and green and mild peppers , cook for 15 minutes , low heat , cover . Then add the tomatoes , garlic , thyme and bay leaf , salt , sugar and pepper , chili powder , cook on low for 20 minutes . Open the cover and let it simmer , for another 15 minutes . Set aside .

For the chicken :

1 package of thighs , or whole cut up chicken

salt and pepper

1 cup of white wine

Wash and pat dry the chicken , sprinkle with salt and pepper , brown on each side for 5 minutes . Set aside . Add the white wine , cook on high heat , scrape off the bits , and let it reduce by half . Add the chicken back in , and add the ragout ( peppers onion mix ) , and then bring to boil , then simmer , cover , cook for 40 minutes or until the chicken is done . Serve on white rice , sprinkle with basil on top.

This is the gruyere cheese that i got from our local grocery store , they’re a little expensive , about $8,00 , you can always replace it with extra sharp cheddar cheese too .

For the cheese puffs :

1/2 cup of milk

1/2 cup of water

1 stick of butter , unsalted

1/2 tsp. of salt

1 cup of flour

5 large eggs

8 oz of roughly grated gruyere cheese

Preheat oven to 425 F

In a small pot , bring to rapid boil milk , water , salt and butter , then add the flour all at once . Cook for 2 minutes , then transfer to a mixer , using paddle attachment , then add eggs one at a time . Once it’s done , add the cheese , and drop by tablespoon on a parchment paper .

Once you slide it in , turn the oven down to 375 F , bake for 12 minutes then turn around and bake extra 12 more minutes until it’s done and puffy .