【色彩の至宝】バスクの旗を皿の上に！プーレ・バスケーズ

In this video, I will introduce "Poulet Basquaise" (Basque-style Chicken), a regional dish that represents the very soul of the French Basque Country. This is not just a simple chicken and tomato stew. It is a miraculous dish born from the encounter of local free-range chicken—loved since ancient times—with tomatoes and bell peppers brought to Bayonne from the New World during the Age of Discovery. It has been protected and nurtured by the people throughout its long history. By slowly simmering bone-in chicken, the blessings of the rich Basque terroir melt together into one perfect harmony. Along with the red, white, and green colors symbolizing the Basque national flag, the "Ikurriña," I hope you can feel the passion of the people breathing in this region and the warmth of gathering around the dining table. Please serve it with butter rice or saffron rice, and enjoy every last drop of the sauce! ▼Click here for the "Piperade" video, which forms the perfect foundation for this dish!    • 【色彩の至宝】バスクの魂を宿す「ピペラード」の正解。フランス人が愛してやまない、情熱...   0:00　Opening 1:09　Cooking Demonstration 9:27　Tasting 11:28　About bone-in chicken thighs 13:06　Why choose bone-in? 15:59　History of Poulet Basquaise 18:29　Ending □■□■□■□■　Ingredients　□■□■□■□■ 4 Servings Bone-in chicken thighs: 4 pieces Prosciutto (Dry-cured ham): 6-8 slices Tomatoes (ripe): 500g (Canned whole tomatoes are also OK) Red bell pepper: 1 Yellow bell pepper: 1 Green pepper: 1 (Green bell pepper is also OK) Onion (Medium): 1 Fond de volaille (Chicken stock): 800g Thyme: 8-10 sprigs Parsley stems: 4-6 sprigs Bay leaves (Laurier): 2 leaves White wine: A little Piment d'Espelette: A little [Saffron Rice] Jasmine rice: 500g Fond de volaille (Chicken stock): 500g (Powder/bouillon is OK if unavailable) Saffron: A little ※If you want to emphasize the color, adding a tiny bit of turmeric is also great. [Points] ① Make sure to remove the upper bone (thigh bone) from the bone-in chicken thighs! ② Sauté the prosciutto and start searing the chicken in the rendered fat! ③ Deglaze the umami left in the pan with white wine, strain it, and add it to the tomato stew! ④ Briefly deep-fry the green pepper to set its color, and add it at the very final stage of finishing the Sauce Basquaise! ―――About the vegetables in the video――― For the vegetables, we use organic B-grade (irregularly shaped) produce, heirloom vegetables, and low-pesticide vegetables grown in Jin Takami's family garden. Chef Vtuber Jin Takami sincerely supports producers who are committed to natural farming and the cultivation and conservation of heirloom seeds! #FrenchCuisine #PhysicsOfCooking #PouletBasquaise #BasqueChicken #ChefJinTakami ◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇ Music: RYU ITO    / @ryuitomusic   Week    • 「Week」SP404MK2 & Guitar Session   Dew    • フリーBGM | チルアウト「Dew」演奏　Free Chill Music　ギター...   ◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇ ◆Chef Vtuber Takami Jin Official Website◆ https://takami-jin.net/ ◆X (Old Twitter)◆   / takami_jin_jp