TEFAL CLIPSO Modulo 2 Guide De L'utilisateur page 19

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Poultry
Basque chicken
A 1.5 kg chicken cut up by the poultry butcher, one 400 gram tin of whole peeled tomatoes, one
400 gram tin of red pepper, one 400 gram tin of green pepper, 3 chopped garlic cloves, 3 sliced
onions, 1 bouquet garni, 2 glasses of white wine, 4 tablespoons of olive oil, salt and pepper
Serves 4
Preparation time: 20 min.
Valve position: 2
Cooking time: 11 min.
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ration. Once cooked, open the pressure cooker. Remove
the carrots, leeks, turnips and the celeriac and set them
aside. Close the pressure cooker once again. As soon as
the valve starts to hiss, lower the heat and leave to cook
for the second stated duration. Once cooked, open the
pressure cooker.
Wash and peel the potatoes and cook them in a pan of
salted water. While the meat and potatoes are cooking,
cut up the lemon slices and place them on each end of
the marrow bones using kitchen string. Place the marrow
bones in a pan full of slightly salted and lemon flavou-
red water and leave to cook for 10 minutes over low heat.
Strain the meat. Serve it with a surrounding of vegeta-
bles and with whole salt and pickles. Strain the bones and
remove the marrow. Serve the marrow with the slices of
toasted bread lightly rubbed with garlic. Serve the
bouillon separately after first adding 3 or 4 tablespoons
of Port wine.
Carefully strain the peppers before slicing them. Using
the pressure cooker, heat up the olive oil with half of
the garlic over high heat, then fry the chicken pieces.
Salt and pepper. Pour in one glass of white wine to de-
glaze the cooking juices stuck to the bottom of the
pressure cooker, then take out the pieces.
Still using the same pressure cooker, brown the onions.
Add the sliced peppers and cook for 5 minutes over
high heat while stirring. Add the tomatoes, the bou-
quet garni of herbs, the garlic and the remainder of the
wine. Salt and pepper.
Leave to simmer for 3 minutes and put the chicken
pieces back in.
Close the pressure cooker. As soon as the valve starts to
hiss, lower the heat and leave to cook for the stated du-
ration.
Remove the bouquet garni, then put a few pieces of
chicken in each plate along with the Basque-style trim-
mings. Serve with pilaf rice.
EN
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