I love Basque Chicken, mostly because I love piment d’Espelette, the wonderfully fruit-spicy-warm ground chile that it’s made from. It’s another great recipe for your braiser (in fact, it’s one of the many great recipes that appears in The Braiser Cookbook*
Here’s how to transform the dish into a lovely dinner party for four.
Hummus-Tapenade Crackers (see caption with photo, at right)
• Sit-Down First Course
Silky and Light Potato Soup, page 74 of The Bonne Femme Cookbook
Ossau-Iraty Cheese with Cherry Preserves and French Bread
Wine Pairing: If you want a white, go for a Entre Deux Mers, which is made mostly of Sauvignon Blanc, though a little Semillon often helps round it out. For a red, try a Beaujolais Cru, a great get-along/go-along wine that will go with the many flavors in this dish.
• Like many braised dishes, this one can be made in advance and allowed to stand for up to 2 hours. Just reheat and serve. You could also make it a day in advance, refrigerate, then reheat to serve.
• Ossau-Iraty is a beautiful Pyrenées sheep’s milk cheese with a complex, nutty-meadowy flavor. In the French Basque country, it’s often served with dark cherry preserves and bread as dessert.
P.S.: Want more great recipes for your braiser? Check out my Braiser Cookbook($2.99), an ebook. And remember, you don’t have to own a Kindle to read e-books. You can download a free Kindle reading app here: