Chicken Basque
After my my bleeding post yesterday I feel a lot better now :-) And what I did not mentioned on my latest post was that I have been to France for a few weeks vacation. A sort of a moment to re-channel my energy , breath some fresh air and be ready to start a new.
I must admit that I felt really excited to be back for I have been away for a while. Seeing my families, friends and doing my usual "habitudes": buying french bread, baking cakes and eating a lot :-). Well just to share with you some photos of my recent trip in the picturesque region of Brittany in the northern part of France. Enjoy!
French Chicken Casserole
Ingredients:
Chicken cuts about a kilo
1 clove of garlic
1 small onion sliced
1 big tomato, peeled and seeded
3 bell peppers (1 yellow, 1 green, 1 red) cut in strips
thyme, salt and pepper
some olive oil
half a glass of white wine
1 tablespoon of flour
1 tablespoon of butter
Préparation:
On your casserole warm up the oil with some butter, put the chicken and fry until golden brown. Add the garlic, onion and tomates. Sauté over high temperature. Then add the bell peppers, put salt, pepper and thyme. Add the flour. Continue mixing. Deglace with white wine, cover and simmer over medium fire for about fifteen minutes. Taste and add more salt and pepper if necessary. Cook for another ten minutes. Serve with steam rice.
I must admit that I felt really excited to be back for I have been away for a while. Seeing my families, friends and doing my usual "habitudes": buying french bread, baking cakes and eating a lot :-). Well just to share with you some photos of my recent trip in the picturesque region of Brittany in the northern part of France. Enjoy!
French Chicken Casserole
Ingredients:
Chicken cuts about a kilo
1 clove of garlic
1 small onion sliced
1 big tomato, peeled and seeded
3 bell peppers (1 yellow, 1 green, 1 red) cut in strips
thyme, salt and pepper
some olive oil
half a glass of white wine
1 tablespoon of flour
1 tablespoon of butter
Préparation:
On your casserole warm up the oil with some butter, put the chicken and fry until golden brown. Add the garlic, onion and tomates. Sauté over high temperature. Then add the bell peppers, put salt, pepper and thyme. Add the flour. Continue mixing. Deglace with white wine, cover and simmer over medium fire for about fifteen minutes. Taste and add more salt and pepper if necessary. Cook for another ten minutes. Serve with steam rice.
Small port of Auray 
Beach of Carnak 
Forgotten Bike?
Mountain of Saint Michel
