Recipe for Poulet Basque 
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Yield:
4
Ingredients:
Amount Ingredient
fresh chicken with giblets weighing about 1.5kg cut into 8 pieces
225 gm pork belly cut into small chunks
25 gm butter
2 tbl olive oil
900 gm fresh ripe tomatoes skinned and quartered
2 lrg green peppers de seeded and cut into strips
225 gm button mushroms halved
150 ml chicken stock made with giblets
1 clv garlic crushed
1 x level teaspoon thyme fresh or dried
Instructions:
Instructions: From the Pyrenees

Preheat oven to gas mark 6 400 degrees F (200 degrees C).

Heat the butter and the oil together in a large flameproof casserole.

When it is hot saute the pieces of chicken and pork together until they are golden.

Do this in 2 batches if there isnt enough room.

Pour off the excess fat then return the first batch to the casserole and add the stock garlic thyme salt and freshly milled black pepper to taste.

Bring everything to simmering point then transfer the casserole to the oven cover with a lid and cook for 30 minutes.

After 30 minutes add the tomatoes peppers and mushrooms to the casserole and cook for a further 40 minutes reducing the heat to gas mark 4 350 degrees F (180 degrees C).

This is good served with rice and a plain lettuce salad with a garlicky French dressing.

Serves 4

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