Poulet Saute Basquaise (Chicken Sautee Basquaise)

This food is absolutely divine! I could give every French people a hug for being so magnifique in their dishes. I love cooking french cuisine because it takes long so more time in the kitchen, it also means that I will spend more time singing and dancing in the kitchen too. Though cooking is relatively long, the preparation and procedure is not hard, so don't be fooled with the fancy ingredients or the time consuming direction. All you really have to do is mix it up, correct the flavours and wait. It is only 1 to 1/2 hours of cooking, but thanks to Rachel Ray and Jamie Oliver, the trend now is cooking less than 30 minutes, I even saw a celebrity chef in Italy, cooking for less than 5 minutes. Though I can't blame them, we are living in a busy world, where everything must be quick. At least, it's home cook food rather than fast food. I do like fast food for once in awhile, but please, I want a proper meal, cooked with passion. And believe me, this dish is full of passion, the taste of the smokey bell peppers and tomato sauce, delightful. By the way, I wasn't dancing while cooking this because I was listening to the sountrack of Le Fabuleux Destin d'Amelie Poulain, so I could feel that I am back in France, cooking. 

Ingredients:

6 Pieces of Chicken
2 Redbell Peppers
5-10 Cherry Tomatoes
1-2 Cups of White Wine
Spiced Sausage
Ham
1 Onion
1 Garlic
50 g of Butter
Salt and Pepper
Dill (for garnish only)

Direction:

On a large casserole, add oil and butter, heat it up and fry the chicken on a moderate heat until it is slightly golden on all sides. Remove the chicken and set it aside.

Sautee the onion and garlic on the same casserole, add the bell pepper, tomatoes and salt and pepper to taste. Cook for 10 minutes on a brisk heat by constantly stirring it. Add the wine afterwards and bring it to the boil. Lower the heat and add the chicken that was set aside earlier, cook it gently for 45 to 1 hour or until the chicken is tender.

Before the cooking time ends, on a separate pan, gently toss the ham and sausage over moderate heat until it became hot, but be careful not to overcook or toughen the meat. Adjust or correct the flavour of the dish, arrange the chicken with the sauce on a serving platter, garnish with the ham and sausage. Take a picture before eating. Bon Appetit Mes Amis : )