Sunday, March 22, 2009

Persil Poulet Basquaise-Typical Basque Country Dish

You may ask urself wat is basque country rite??Basque country is a region in the western Pyrenees that spans the border between France and Spain, on the Atlantic coast. This Poulet basquaise,the famous basque country chicken dish is such an aromatic dish, they are usually prepared with bouquet garni (dry thymn leaves tied with bay leaves) i tried it out with parsley leaves..

Flat Parsley leaves are known as persil plat in french..Parsley (Petroselinum crispum) is a bright green, biennial herb, also used as spice.Parsley is used for its leaf in much the same way as coriander, although it has a milder flavor than coriander...Two forms of parsley are used as herbs: curly leaf and Italian, or flat leaf..The fresh flavor of the green parsley goes extremely well with potato dishes (french fries, boiled buttered potatoes or mashed potato), with rice dishes (risotto or pilaf), with fish, fried chicken, lamb or goose, steaks, meat or vegetable stews etc..This poulet basquaise is one of the famous dish in basque country, i prepared it for today's lunch, sterday while shopping i bought a bunch of flat parsley leaves and tried out this recipe which makes more flavourful n delicious, also french peoples use white wine to prepare the gravy, i skipped the white wine with chicken broth..This is my entry to Weekend Herb Blogging#175 guest hosted by Yasmeen of Healthu Nut, event by Halo...

1no Chicken(cut as large pieces)
1can Tomato pulp
1no Onion (chopped)
1no Tomato (chopped)
3nos Garlic cloves (crushed)
1no Green bell pepper pieces
1no Red bell pepper pieces
1cup Chicken broth
1/2tsp Pepper powder
2tbsp Olive oil
4sprigs Fresh Parsley leaves (chopped)

Heat a tsp of oil n fry the chicken pieces until they turn slightly brown, meanwhile heat the remaining olive oil in a large vessel, add the chopped onion, tomato pieces, crushed garlic cloves n saute until the onions turns transculent, add the chopped parsley leaves n tomato pulp to the vessel, cook everything for a while, finally add the red n green bell pepper pieces saute them for few minutes..add the chicken broth, pepper powder, salt n keep the flame in simmer, let the gravy cooks for 5 minutes, add the already fried chicken pieces to the gravy..let them together for 20minutes in low flame..

Serve hot with Basmati rice!!


  1. The dish looks lovely n delicious !

  2. Sounds new to me, looks perfect for me. Then what...pass the plate, dear...he he, just kidding. Must have tasted great!

  3. Priya,the deriving of the name persil looks the first photograph..simply superb..can guess how the dish tastes !!

  4. looks so colorful that plater hummmm but chicken is there in that ok can make for my hubby very new one for me and thanks for such a lovely recipe priya

  5. Very new to me Priya! You are rocking with new recipes!!

  6. yummy priya and the snap has come out very well

  7. New dish to me.. Colourful dish priya

  8. I have almost forgotten the recipe. That reminds my geog & hist class about the Basque! I never had with rice, looks delicous!

  9. I've seen these leaves in market, but wondered what would they cook with this! :D
    Nice dish Priya! Wonderful clicks!

  10. Nice chicken recipe with an interesting name..

  11. I love chicken like this, itis always delicious.
    I like more flat leave parsley then the curley ones.

  12. This is a new to dish to me, it must taste great as it looks, yummy :)

  13. Looks the simplicity if the dish and the color.

  14. A refreshing chicken dish ,priya.thanks for sending it over to WHB:)

  15. do you get all these info's dear..amazing..The dish looks enticing with white rice..:)


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