Poulet Basquaise

Make a double portion of Sauce Basquaise  Recipe   and put to one side

Season the chicken pieces well with salt and fresh black pepper. Put a couple of tablespoonfuls of olive oil in a frying pan over a high heat and brown the chicken on the skin side until a good golden brown. Turn the chicken over and lightly brown.

Peel some cloves of garlic, cut into slices and put into an ovenproof dish along with a few rosemary sprigs. Put the chicken pieces on top, cover the dish with a lid or some foil and cook in the oven at 325°F/170°C/Reg3 for about an hour until the chicken is very tender  Picture  .

Meanwhile chop a handful of parsley and mix into four or five tablespoonfuls of butter. Cut the end off a baguette and then cut slices 1 inch/2.5 cm to the bottom of the loaf but not right through. Generously put the parsley butter between the slices and then wrap the whole loaf in foil. Put into the oven at 400°F/200°C/Reg6 for about 15 minutes before the chicken/sauce will be ready.

Put the chicken pieces into the sauce basquaise and simmer for ten minutes or so. Then spoon out the chicken pieces on to serving dishes, spoon around some sauce, add some slices of parsley bread and serve  Zoom  .