The Belfast born Irish chef Eamonn Ó'Cathain brings a massive selection of recipes from The Afternoon Show to RTÉ Food. From Stir-Fried Broccoli With Cashew ...
4 chicken legs
olive oil or goose fat
2 red and two green peppers (seeded and sliced)
1 thick slice of bayonne ham
2 chopped onions
glass of white wine
2 cloves of garlic, roughly chopped
1 tin of chopped tomatoes or 6 fresh ones
1 "espelette" chilli (if not available use a tsp of paprika)
handful of chopped parsley
spoonful of crème fraiche
Begin by warming the olive oil or goose fat in a frying pan.
Gently cook the onions and garlic together for about 10-15 minutes until soft.
Remove from the pan and transfer to a large pot.
Heat the pan again using the same oil and place the chicken legs, skin side down to brown. Do both sides for about five minutes and salt them while doing so. Then transfer these to the pot without the fat.
Cut the ham into little lardons and quickly fry these in the pan: add the wine to this, allow to reduce and then put the lot into the pot.
Add the tomatoes to this mixture, then the peppers and finally the paprika. Bring it to a simmer and then cover and allow to cook for around 45 minutes.
When ready to serve, remove the chicken and allow the sauce to reduce and thicken over a high heat.
Remove from the heat, stir in a little crème fraiche and the parsley, adjust the seasoning and serve poured over the chicken.
Chicken basquaise is best served with rice but will go equally well with boiled potatoes or mash.