A Tale of Two Chickens, part one

I have finished reading, 'French Leave' by John Burton Race and 'Clementine in the Kitchen' by Samuel Chamberlain. It is amazing to me that two books written 55 years apart can have so many things in common. John Burton Race, a two star Michelin Chef based in England, embarked on a year long odyssey of Franco Culinary flavors in 'French Leave'. I had watched the TV program but found the family parts to be utterly annoying. Reading the 125 page book 'French Leave' I can hear his annoying voice, luckily, the recipes do not come with any sound. The recipes are pages 126 to 211. I imagine myself, in France this fall, gorging myself on the truffles, breads, sauces and vinaigrette that he has so courteously detailed with exacting recipes. Clementine in the kitchen, is utterly charming. Clementine is the French cook of an expatriate American family living north of Paris in the 1930's. The story is told by the father of the Beck family. Samuel Chamberlain describes the quaint town of Senlis before the war and how the relationship with 'Clementine' is formed. Leaving France, the story continues with the family returning to the USA and resettling in Marblehead Mass. Both books have recipes, what a bonus. Here are first of the two that I have fiddled with. My Poulet Basque. ( Serves two) 2 chicken legs with thighs chopped into 4( or 4 thighs, or four legs for that matter) Olive Oil ( to coat the pan nicely and brown the chicken ) 2 Shallots Peeled and Chopped 1 1/2 teaspoons of garlic puree ( really just a good shot) 1/2 cup jarred roasted red pepper chopped 1 dried chili deseeded fresh thyme bay leaf 2/3 cup of white wine 2/3 cup of canned chopped plum tomatoes 2 tablespoons white wine vinegar 1 1/4 cup of chicken broth 1/2 cup sliced black olives Preheat oven to 425 Brown chicken in olive oil a deep oven proof casserole or deep fry pan, set aside. Put the shallots, garlic, peppers, thyme, bay leaf and wine into the same pan, bring to a boil and reduce by about half. Add tomatoes, chicken stock and olives and bring back to a boil. Pour in the vinegar and boil off. Put the chicken back in, cover and pop in the oven for about 35 minutes. I take the lid off for the last ten minutes so the chicken browned. Fish out the bay leaf and the dried chili, if you can find them. I served with a 'Rice and Beans' mix from Sobeys, a dash of Sour Cream and a green salad. It might have been Basque (I have been to Spain and I kind of liked the music) but it reminded me of the Southwest. As a matter of fact I used the dried chili from the Riesta that I bought in Santa Fe. I love souvenirs that you can cook with. Leftovers, if so fortunate, can be rolled into a tortilla with cheese and lettuce for a snack or lunch the next day.