Poulet à la Bastiaise

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Poulet à la Bastiaise. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Poulet à la Bastiaise is one of the most well liked of current trending meals on earth. It's enjoyed by millions daily. It is easy, it's fast, it tastes delicious. They are fine and they look fantastic. Poulet à la Bastiaise is something which I have loved my entire life.

Many things affect the quality of taste from Poulet à la Bastiaise, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Poulet à la Bastiaise delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Poulet à la Bastiaise is Pour 4 personne. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Poulet à la Bastiaise estimated approx 1 h 15 min.

To begin with this particular recipe, we have to first prepare a few components. You can have Poulet à la Bastiaise using 11 ingredients and 8 steps. Here is how you cook it.

Bastia, Corsica

Ingredients and spices that need to be Get to make Poulet à la Bastiaise:

1. 500 g blancs de poulet
2. 50 g lardons fumés
3. 200 g tomates pelées
4. 10 g trompette de la mort
5. 100 g d'olives vertes dénoyautées
6. 500 g pommes de terre
7. 1 verre liqueur de myrthe
8. 1/2 verre d'huile d'olive
9. Du basilic
10. 10 g sucres
11. Sel, poivre

Steps to make to make Poulet à la Bastiaise

1. Si les champignons sont sec les faire mariner dans l'eau pendant 30 min
2. Couper les tomates en dés, éplucher les pommes de terre et les couper en dés
3. Découper les blancs poulet en dés également
4. Dans une cocotte ou casserole, faire chauffer l'huile et colorer le poulet durant 5 min et ajouter les lardons
5. Incorporer les trompettes de la mort avec leur eau, les tomates, les olives vertes, les pommes de terre, mélanger bien et cuire à feu moyen
6. Rajouter la liqueur de myrthe et le sucre.
   Saler à votre goût
7. Enfin ajouter le basilic et mélanger et mijoter à couvert pendant 30 min
8. Bonne Appétit

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