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Chicken and Sweet Pepper Stew

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Our first official meal in the dining room:

And it was totally worthy of such an honor.   This is from Elizabeth Bard’s Lunch in Paris.  If, like me, you think that four onions and four peppers sounds like  a lot, you’re wrong.

The onions do look a little wormy at this point, though.

Yes, that’s right, that’s pancetta peeking out at ya.  By the end you can barely see it, but every time you get a morsel it pops right out at you.

I love the colors and the steam effect.

That’s one big chicken breast.

EB says that this is a specialty of the Basque region of Spain.  It’s still French in my book.  And thanks to my chandelier I felt like I was in Paris. . . except I had to clean the kitchen after.

Also according to EB, the secret ingredient is the piment d’Espelette, a smoky red chili pepper.  Unfortunately, I couldn’t get my hands on any, so I used smoked paprika instead.  Don’t tell anyone.

Eat Well and Savor.

 

 

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About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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