In the Pot

BASQUE TRAIL STEW

"I've caught the hare and snared the grouse,
which I'll skin as I walk, my friend --
gather thee forage of tuber and root,
fruit of the trees and favored bush,
and we'll have stew on the morrow"

The Basque peoples of the Pyrenees traveled great distances as herdsmen when fodder was scarce in the meadow. They often had meals from 'found', that could be quickly prepared on a late evening fire. Here is one such dish partially prepared the evening before, with ingredients added throughout the day. It is unique in having no spices, herbs or added flavoring, yet was a favorite amongst friends after a cold day's outing. Ingredients can vary, of course -- but not the simplicity.

3 cups of cubed meat (large chunks) -- I use 5-6 chicken thighs, boned
2-3 cups of chunked potatoes (size of an egg) -- I prefer red potatoes with skin on
1 large red bell pepper cut in chucks (1") -- green OK or mixed
3 cloves garlic (smashed then chopped)
1 large can of whole tomatoes (cut into vary large chunks) (save juice)
2 cups chicken broth (made from boiling the thigh bones??)
1/2 cup or more of green olives (pitted - pimento type OK)
optional chucks of mushrooms or whole pearl onions (shallots)

the day before:
Stir fry the chicken (rabbit/turkey) medium well in scant olive oil.
Pan roast the potatoes (or microwave for 6 minute)
Carry all day in your backpack ;-)

Before eating: (10 minutes to prepare)

Use a large, deep skillet or Dutch Oven stove-top type pot, with cover.

Saute' the garlic and peppers in a little olive oil.
Add the other fixin's and fill to cover with broth (add tomato juice as necessary).
Boil two, then simmer six (minutes that is)

Serve in wooden bowls with tear bread and raunchy red wine

papa