Food Art & Techniques to make The Best Sautéed Chicken Step By Step.
Pyrénées Atlantiques: Pays Basque
Capital: Bayonne
Department: Pyrénées Atlantiques, Le Pays Basque
The Bearn and the pays Basque are two Pyreanean regions that occupy a special place in French gastronomy because their cuisine is affected by the proximity of the sea and the mountains and combines the contrasting influences of France and Spain.
Gastronomy
All the basque dishes take their flvour and colour from red or green peppers (capsicums).
Regional Products
Fish
Saurel marine fish, similar to mackerel (but with a blue backbone), striped sting fish, shrimps, silver anchovies, sardines, tuna, sea bream, cod, calamari, cuttlefish,langoustines, mussels
Livestock
Chicken, pork, sheep, lamb.
Game
Lapwing or green plover game bird, thush, wood pigeon.
Farming
Rice, peppers, corn, salt from Bayonne.
Fruit
Black Cherries.
Cheese
Ewe´s milk cheese, Ossau Iraty.
Wine
Irouléguy (the only Basque Wine)
Traditional Dishes
Piperade: mixture of tomatoes, bell peppers, egg and Bayonne ham, chicken or tuna basque-style with red and green bell peppers and tomatoes, Bayonne cured ham, fish soup as prepared in Biarritz, Ttoro: fish soup caracteristic of the Basque coast, combines all the Atlantic fish with shrim, mussels and flavoured with tomato and peppers …
Pays Baque
”Basquaise” Sautéed Chicken
Serves 4
Main Ingredients
1 x 1.2 kg Chicken
8 Slices of Cured Ham
Olive Oil
Sauce
Onions and Bell Pepper Trimmings
3 garlic Cloves
1/2 tbsp Tomatoes, RoughlyChopped, peeled and Seeded
Olive Oil+ Chicken Bones
100 ml White Wine
300 ml Veal Stock
1 Bouquet Garni
Water, Salt
Vegetable Garnish
2 Red Bell Peppers, Peeled into Julienne
2 Green Bell Peppers, Peeled
200 g Onions, Sliced
Oliver Oil
Braised Rice
150 g Rice
100 g Onions, Sliced
Olive Oil
Finishing
2 tbsp Parsley, Chopped
Preparation
Chicken Breast & Leg – 20 Minutes / Oven – 200°
Breast 62° & Leg 72°
Rice – 15 Minutes / Oven 200°
1. Flambe the feet of the chiken and remove the black part, cut the head and the chicken tail. Remove the chicken leg tendon, remove the feet from the chicken, cut the wings, remove the skin from the neck of the chicken, remove the V bone in the front of the chicken breast, remove the fat insaid of the skin, remove the legs and remove the breast.
2. Clean the breast from the chicken, remove all the fat from the skin and clouse the skin with toothpicks very well.
3. Remove the bone from the chicken leg, clean all the fat from the skin and cluse the skin with toothpicks very well.
4. Cut all the bones and trimmings from the chicken and reserve on the side.
5. Add the tomatoes in one pot with hot water, after boiling for 2 minutesyou remove add add in one boll with ice water and remove all the skin from the tomatoes.
6. Clean insaid of all tomatoes and separe all the seeds on the side. Cut in brunoaise all the clean tomatoes and the trimmings and seeds you need to blend and filter all the liquid, separe on the side.
7. Chopped the onions and garlic, make a buque garni (Herbs),peeled the peper to cut in julieni.
8. Add all the trimmings from the chicken and the garnish to start fraid, remove and add tomato paste, scrash and add wine, tomato blend liquid, retourne all the trimmings, add veal stock, add tomato chopped and add the buque garni.
9. Add salt and pepper on the chicken breast & leg, fraid with butter and wait get some color. Add in one pot some liquid from the sauce and add the chicken breast & leg to go on the oven for 20 minutes
10. Fry all the chopped onions and wait Sue (cook), add the peper in juliene and separe on the side.
11. Remove the sauce from the fire and filter all the liquid and start reduce all the sauce liquid.
12. Finish the sauce with the cooked onions and peper and wait get some texture like a sauce.
13. Rooling in the breast same Ham and put in the over for 2 minutes.Done.
In 2012 I began my cooking journey in Brasil and studied at “Senac, Juiz de Fora”, in Minas Gerais, developing my basic culinary techniques.
Later I worked in a local restaurant, and rose to a role in management, helping to increase the clientele base. I then discovered a refined bistro called “Assunta” in Minas Gerais and cooked as a Chef de parti. In this place I became sure of what I wanted for my life. Learning an important chef’s culinary art at that time aroused my desire to live abroad; learn English and improve my culinary techniques.
Following this experience I traveled to Ireland in Europe and began working in an Irish restaurant as a Kitchen Porter and later working as a Chef de Parti.
Having met my girlfriend, I embarked on the third part of journey to Thailand in 2014 where I gained an Asian cooking experience and improved my International culinary techniques. In Bangkok I had the privilege of undertaking a course in one of the most prestigious international networks of French cuisine; “Le Cordon Bleu”.
Having completed the Advanced cooking level there I traveled to Italy and learnt more about Mediterranean cooking and then returned to Brasil, where I’m now based.
