I have been searching for a manageable way to use prosciutto the next time I visit Mazzaro’s in Saint Pete. I follow this blog and love the recipe. It reminds me of my mom’s cooking and it is something you can experiment with by adding your own sides and using a slight variation of some items.

Maison Travers

IMG_9136The perfect one-dish meal! Poulet Basquaise is a standard plat du jour in many bistros across France and there must be at least a hundred interpretations of this classic dish. It originates in the Basque country and is traditionally made with a little Bayonne ham. The generic term Bayonne applies to any salt-cured ham that is air-dried for five months. You may use any unsmoked ham such as prosciutto or Serrano if you cannot find Bayonne. The difference between poulet basquaise and many other chicken and tomato stews is that here the onions and tomatoes are cooked separately from the chicken and peppers and the cooked chicken is served on a bed of the tomato and onion sauce. Additionally the dish tastes especially good due to the addition of Espelette pepper. It is a mildish pepper with lots of flavour and not much heat. If for some reason you cannot…

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