Chicken with Hot Peppers, Ham, Tomatoes, and Onions (Poulet basquaise)

Page 174

Cuisine: French | Course Type: Main Courses

(2 reviews)

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Recipe Reviews

We really liked the flavors of this dish. The only issue I had was keeping the peppers and garlic from burning while cooking the chicken pieces. I think this is more a problem with my stove, which does not do low heat well, than the recipe, but next time I would probably add these elements later in the cooking time.

(edited 8th October 2012) (0) comment (1) useful  

When the mood hits for Poulet basquaise, this certainly fills the need.

(0) comment (0) useful  

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