|Preparation : 10 min||Resting : -|
|Cooking : 1 hr 5 min||Equipment :|
|Difficulty :||Rating : 0 rates|
|Download the recipe :|
|Programmes :||accessories :|
|2||red or long sweet peppers (200g)
|2||green peppers (200g)
|2||red onions, halved
|50||ml olive oil
|salt, 5 peppercorn blend
|500||g tomato flesh, roughly chopped|
|3||sprigs fresh or dried thyme|
|100||ml white wine|
|1||Fit the food processing bowl with the midi bowl and install the 4mm slicing disc.|
Quarter and deseed the peppers. Slice the peppers and onions using the FOOD
PROCESSOR programme; set aside.
|2||Fit the metal bowl. Add the oil, lardons, garlic (crushed), and onions. Run the|
EXPERT programme, 5 minutes/speed 3/120 °C.
|3||Add the rest of the ingredients except the chicken and the coriander. Restart the|
EXPERT programme, 30 minutes/speed 2A/95 °C. Cut each chicken leg in two
pieces at the joint. Heat a little oil in a frying pan and cook until golden brown on
|4||Add the chicken pieces to the metal bowl; season to taste and restart the|
EXPERT programme, 30 minutes/speed 0/95 °C.
|5||Garnish the Basque-style chicken with the finely sliced* coriander leaves;|
accompany with wild rice.