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Chef Alain’s Weekly Recap – Week 22

“Healthy French Cuisine” in Spanish

I am almost done with the reformatting of the Spanish version of Healthy French Cuisine for Less Than $10/Day. It will be out before the Holidays. I’ll let you know when.

Chef Alain’s Movie recommendation: Origins

It is the most important molecule we know about to stay in good health and prevent sickness. It is the secret to lower cancer, heart disease and dementia risks. This molecule is absolutely necessary to treat multiple illnesses, including autism and Alzheimer. Yet, most people have never heard of it before. MORE.

Chef Alain’s Books Reviews

Joe Salama’s review of Paleo French Cuisine: “This book has everything you need to start cooking Paleo French Cuisine including a nutrition primer on the Paleo philosophy, the defects in mainstream nutritional advice, the importance of fat in our diets”… more HERE.

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Chef Alain’s Weekly Recipe

Poulet Basque – Basque-style Chicken

Here’s another tasty specialty from the Southwest part of France, the Basque region. Typically, they use a sweet-spicy pepper called Espelette to this recipe to add a little extra kick. If you feel adventurous, add a sliced jalapeno or poblano pepper to this recipe. I wasn’t sure it I would betray them and have my kitchen bombed (you haven’t heard from the Basque people tendency to bomb people they don’t like?). Go ahead, take a chance. I promise not to tell on you.

Servings: 6

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 1 hour and 5 minutes

Ingredients

1 whole chicken, organic or free-range (about 4 lbs)

2 Tbsp extra virgin olive oil

1 large white onion, sliced

4 garlic cloves, crushed

2 green peppers, sliced

2 red peppers, sliced

4 ripe tomatoes, seeded and sliced

3 oz tomato paste (1/2 small can)

1 cup red wine (8 oz)

1 tsp thyme, dried

4 bay leaves

½ tsp sea salt

¼ tsp cayenne pepper, ground

Procedure

1. Cut your chicken in pieces or better yet ask your helpful butcher to do it for you (special order it in advance to save time).

2. Clean, deseed and slice tomatoes and pepper. Peel and slice onion and crush garlic.

3. Heat the olive oil on medium heat in a large heavy duty cast iron pot with lid (French or Dutch oven). Sauté the chicken until it reaches a golden color. Set aside.

4. In the same pot, add the sliced onion and crushed garlic and sauté with a pinch of salt. When translucent, add sliced peppers and tomatoes. Cook a few more minutes until soft.

5. Add tomato paste, red wine, herbs and spices. Stir well.

6. Bring back to a gentle boil. Cover with the lid.

Lower the heat and allow to simmer for another 30 minutes or until the meat falls off the bones.

Tips

= Chef’s tip 1: If you are preparing this recipe out of tomato-growing season, use organic sewed or cubed canned tomatoes.

= Chef’s tip 2: If a whole chicken is too much to handle, you could a mix of chicken breast and legs.

= Chef’s tip 3: I would suggest roasted root vegetables with this dish.

Note: This recipe comes form my book, Paleo French Cuisine

Comments?

If you have any comments or wish to be added to my email list, contact me at alainbraux@gmail.com

Until next week, I wish you a great week.

A Votre Sante – To Your Health

Chef Alain Braux

Note: If you like one of my books, can you post a review on Amazon.com? Thanks!

GMO 101  Paleo French Cuisine   Gluten and Dairy-Free   Healthy French Cuisine   Lower Cholesterol

Merci! Chef Alain