Poulet Basquaise

Ingredients

• 3.5 pound meat from a rotisserie chicken 
• 0.8 cup cooking wine dry white
• 1 large garlic clove crushed finely chopped
• 2  pasilla peppers green cored seeded cut into strips
• 1 cup long grained rice boiled
• 1 cup mushrooms diced finely
• 0.3 cup olive oil plus 2 tablespoons 
• 1 tablespoon parsley roughly chopped
• 4 servings pepper and salt black
• 5 ounces csabai sausage cut into 1/4-inch slices
• 4 large tomatoes seeded chopped
• 1  peppes red cored seeded cut into strips
• 1  peppes red cored seeded cut into strips

Equipment

• frying pan

Directions

1. Remove wings from chicken, cut chicken into 4 pieces, 2 legs and 2 half breasts. Dry meat thoroughly.
2. Place 1/4-cup olive oil into a pan on the heat, add the chicken - skin side down and brown on both sides. Brown the sausage pieces on all sides In a separate pan place 2 tablespoons of olive oil - add the garlic and then the capsicum.
3. Add 2 tomatoes and allow the vegetables to sweat together.
4. Add the mushrooms to the chicken and the sausage. Moisten with 1/2-cup dry white wine and then add vegetable mixture. Simmer 25 minutes.
5. Remove chicken pieces to a heated serving dish and keep warm.
6. Add 2 tomatoes to the sauce. Raise the heat under the pan, bring to the boil and reduce sauce.
7. Add the parsley and 1/4 cup white wine. Reduce for 2 minutes. Coat chicken with half of the sauce.
8. Place the boiled rice on a separate dish, make a well in the center and fill with the rest of the warm sauce.