12:59 PM EST, February 4, 2013
Chef Rebecca Pauvert reflects:
“I chose this recipe because it is one of my favorites. It has great flavors, it’s comforting and it’s a recipe that you can increase if you want and enjoy for a couple of nights. It only gets better.”
Braised Chicken Basquaise with red peppers and artichokes
• olive oil
• ½ pound chorizo
• 2 small red onions, cut in 6 wedges
• 2 red peppers, cut in ½-inch strips
• 4 Cornish game hens, halved
• 4 plum tomatoes, quartered
• 8 small artichoke hearts, halved
• 6 cloves garlic
• 2 cups chicken stock, plus
• Juice of 1 lemon
• ¾ cup sherry
• sea salt and ground black pepper
1. Heat oil in large braising pan. Brown chorizo slightly, add red onions and red peppers and toss a few times.
2. Add hens, tomatoes, artichokes and garlic. Continue to toss a few times to sear. Do not let garlic burn.
3. Add the rest of the ingredients. Add enough chicken stock so it comes up half way on your ingredients in the pan.
4. Bring to a rolling simmer. Turn down to a gentle simmer and cover on top of stove or in the oven at 325 degrees.
5. Check in 30 minutes for doneness of hens and level of chicken stock. You might want to add a little water, cover and cook for another 10 minutes. It all depends on the moisture content of your vegetables and the seal of the lid on your braising pan. Or, if there is a lot of liquid, you might want to reduce for 10 more minutes, uncovered.
6. Serve with mashed potatoes.
Wine recommendation: Cote du Rhone or Silver Oak Napa Valley Cabernet Sauvignon
About Chef Pauvert
“My training has been practical training, which means I sought out chefs to teach me what I wanted to learn in Philadelphia, New York and France. I applied that over the last 30 years working at different restaurants and creating businesses of my own. My first love is French cooking, but I have always enjoyed global cuisines, taking those many influences and creating recipes of my own. I’m very blessed to be able to do what I love.”
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