Swag Ultra Pro Max
Swag Ultra Pro Max 😎
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Sooooo SUPERMODEL no, no SUPER SUPER SUPERMODEL She’s a natural. Not forced or trying hard to be a supermodel …
How freakin’ awesome to see her on the runway.
Right? But she’s born to be QUEEN
#PrincessCatherine #FutureQueen #supermodelSooooo SUPERMODEL no, no SUPER SUPER SUPERMODEL She’s a natural. Not forced or trying hard to be a supermodel … How freakin’ awesome to see her on the runway. Right? But she’s born to be QUEEN #PrincessCatherine #FutureQueen #supermodel
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Basque Poulet Basquaise – Chicken in Peppers & Tomatoes
A classic dish from the French Basque Country where chicken is simmered in a vibrant sauce of bell peppers, tomatoes, onions, and Espelette pepper.
Ingredients (Serves 4):
* 1 whole chicken, cut into 8 pieces (or 1.2kg chicken thighs/drumsticks)
* 1 red, 1 green, and 1 yellow bell pepper, sliced
* 2 tomatoes, chopped
* 1 onion, sliced
* 3 garlic cloves, minced
* 100ml dry white wine
* 1 tsp Espelette pepper (or paprika + a pinch of cayenne)
* Olive oil, salt, pepper, thyme
Instructions:
1. Brown chicken pieces in olive oil, then remove.
2. In the same pan, sauté onion, garlic, and peppers until soft.
3. Add tomatoes, thyme, wine, and Espelette. Simmer for 5 minutes.
4. Return chicken to the pan. Cover and simmer for 40 minutes until tender.
5. Serve with rice, potatoes, or crusty bread.
Basque Tip:
Use Espelette pepper for a gentle, smoky heat typical of the region.Basque Poulet Basquaise – Chicken in Peppers & Tomatoes A classic dish from the French Basque Country where chicken is simmered in a vibrant sauce of bell peppers, tomatoes, onions, and Espelette pepper. Ingredients (Serves 4): * 1 whole chicken, cut into 8 pieces (or 1.2kg chicken thighs/drumsticks) * 1 red, 1 green, and 1 yellow bell pepper, sliced * 2 tomatoes, chopped * 1 onion, sliced * 3 garlic cloves, minced * 100ml dry white wine * 1 tsp Espelette pepper (or paprika + a pinch of cayenne) * Olive oil, salt, pepper, thyme Instructions: 1. Brown chicken pieces in olive oil, then remove. 2. In the same pan, sauté onion, garlic, and peppers until soft. 3. Add tomatoes, thyme, wine, and Espelette. Simmer for 5 minutes. 4. Return chicken to the pan. Cover and simmer for 40 minutes until tender. 5. Serve with rice, potatoes, or crusty bread. Basque Tip: Use Espelette pepper for a gentle, smoky heat typical of the region.
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