{"id":18,"date":"2013-09-08T07:47:00","date_gmt":"2013-09-08T12:47:00","guid":{"rendered":"http:\/\/www.pierrecastonguay.com\/recettes\/poulet-a-la-basquaise-au-jambon-de-bayonne\/"},"modified":"2015-02-02T13:02:13","modified_gmt":"2015-02-02T18:02:13","slug":"poulet-a-la-basquaise-au-jambon-de-bayonne","status":"publish","type":"post","link":"http:\/\/www.pierrecastonguay.com\/recettes\/poulet-a-la-basquaise-au-jambon-de-bayonne\/","title":{"rendered":"Poulet \u00e0 la basquaise au jambon de Bayonne"},"content":{"rendered":"<p>Inspir\u00e9e d&rsquo;un souper chez Norbert et Lise!<!--more--><\/p>\n<h2>Ingr\u00e9dients<\/h2>\n<section style=\"margin: 20px 0px 40px; padding: 0px; border: 0px; font: inherit; vertical-align: baseline; position: relative; width: 389px; z-index: 0;\">\n<li style=\"margin-bottom: 7px; padding-top: 0px; padding-bottom: 0px; padding-left: 0px; border: 0px; font: inherit; vertical-align: baseline; background-image: none; position: relative; line-height: 1.3em;\"><span style=\"line-height: 1.3em;\">1 poulet d&rsquo;environ 1,4 kg (3 kg) coup\u00e9 en 8 morceaux<\/span><\/li>\n<div style=\"border: 0px; font: inherit; vertical-align: baseline;\">\n<ul>\n<li><span style=\"line-height: 1.3em;\">45 ml (3 c. \u00e0 soupe) dhuile dolive<\/span><\/li>\n<li><span style=\"line-height: 1.3em;\">1 poivron jaune, coup\u00e9 en lani\u00e8res de 1 cm (1\/2 po)<\/span><\/li>\n<li><span style=\"line-height: 1.3em;\">1 poivron rouge, coup\u00e9 en lani\u00e8res de 1 cm (1\/2 po)<\/span><\/li>\n<li><span style=\"line-height: 1.3em;\">1 oignon, coup\u00e9 en fins quartiers<\/span><\/li>\n<li><span style=\"line-height: 1.3em;\">115 g (1\/4 lb) de jambon de Bayonne denviron 1\/2 cm (1\/4 po) d\u00e9paisseur et coup\u00e9 en lani\u00e8res sur la largeur OU<\/span><\/li>\n<li><span style=\"line-height: 1.3em;\">Prosciutto<\/span><\/li>\n<li><span style=\"line-height: 1.3em;\">2 gousses dail, \u00e9minc\u00e9es<\/span><\/li>\n<li><span style=\"line-height: 1.3em;\">3 branches de thym frais<\/span><\/li>\n<li><span style=\"line-height: 1.3em;\">5 ml (1 c. \u00e0 th\u00e9) de piment dEspelette s\u00e9ch\u00e9<\/span><\/li>\n<li><span style=\"line-height: 1.3em;\">1 bo\u00eete de 796 ml (28 oz) de tomates italiennes, broy\u00e9es avec les mains ou en d\u00e9s<\/span><\/li>\n<li><span style=\"line-height: 1.3em;\">15 ml (1 c. \u00e0 soupe) de persil plat, cisel\u00e9<\/span><\/li>\n<li><span style=\"line-height: 1.3em;\">Sel et poivre<\/span><\/li>\n<\/ul>\n<h2>Pr\u00e9paration<\/h2>\n<ul>\n<li><span style=\"line-height: 1.3em;\">Placer la grille au centre du four. Pr\u00e9chauffer le four \u00e0 180 \u00b0C (350 \u00b0F).<\/span><\/li>\n<li><span style=\"line-height: 1.3em;\">Dans une grande po\u00eale allant au four, dorer le poulet dans lhuile. Saler et poivrer. R\u00e9server sur une assiette.<\/span><\/li>\n<li><span style=\"line-height: 1.3em;\">Dans la m\u00eame po\u00eale, faire revenir les poivrons, loignon, le jambon de Bayonne, lail et le thym \u00e0 feu \u00e9lev\u00e9, environ 5 minutes. Ajouter de lhuile au besoin. Ajouter le piment dEspelette et poursuivre la cuisson environ 1 minute. Ajouter les tomates et laisser r\u00e9duire de 4 \u00e0 5 minutes ou jusqu\u00e0 ce quelles \u00e9paississent. Y d\u00e9poser les morceaux de poulet c\u00f4t\u00e9 peau vers le haut.<\/span><\/li>\n<li><span style=\"line-height: 1.3em;\">Cuire au four environ 45 minutes ou jusqu\u00e0 ce que le poulet soit bien cuit. Retirer les branches de thym. Rectifier lassaisonnement. Parsemer de persil.<\/span><\/li>\n<li><span style=\"line-height: 1.3em;\">Servir avec un riz nature ou au safran.<\/span><\/li>\n<\/ul>\n<\/div>\n<p>&nbsp;<\/p>\n<\/section>\n<div style=\"text-align: right; font-size: small; clear: both;\"><a href=\"http:\/\/blogsyapp.com\/\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" style=\"vertical-align: middle; margin-right: 5px;\" src=\"http:\/\/www.pierrecastonguay.com\/recettes\/wp-content\/uploads\/sites\/2\/2014\/01\/blogsy_footer_icon.png\" alt=\"Post\u00e9 avec Blogsy\" width=\"20\" height=\"20\" \/>Post\u00e9 avec Blogsy<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Inspir\u00e9e d&rsquo;un souper chez Norbert et Lise!<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[65,41],"tags":[45,13,79],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Poulet \u00e0 la basquaise au jambon de Bayonne | Les recettes d&#039;enfer de Pierre<\/title>\n<meta name=\"robots\" content=\"index, follow, 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