Cuisine of correspondents in Rieux-en-Val: the Basque chicken by Guy Jean

All year round, correspondents reporting on village life. Today, they indulge and unveil their favorite recipe.

Guy Jean was born in Rieux-en-Val at the age of 64. He grew up in this land that he knows well and has never left. He was an independent winemaker and knows how to work the land, produce his wine, have his own cellar.

Yet Guy Jean always said, as far back as he could remember, that he would leave. One day. That he would live elsewhere. Elsewhere, it’s in the city. In Carcassonne, why not. “In the countryside, you see, the days are long. When you don’t like to hunt, walk, or pick mushrooms, what do you want to do? The days are long outside of work.” Also, it is without regret that as soon as he reached retirement age, Guy Jean sold his vineyards, his cellar, his entire farm. He bought an apartment in Carcassonne and made a change of life without regret. “I arrived at my apartment on the first day of the March 2020 confinement. I camped there for the first few weeks, unable to arrange properly.” There is still the content of this decision. “You have to know how to stop. Here I’m close to the city center, I’m going for a coffee with my friends in the morning in Place Carnot and I have a small garden that I work in the afternoon. I also give a helping hand to friends when you have to finish your waist. ”

Guy Jean has been suitable for Rieux-en-Val since 1999 for The Independent. “I followed up with an elderly cousin of my mother’s. He compiled his articles in notebooks, which are still in the village library. Correspondence, it has to be fun and it takes time. “I’m busy in the big villages. I’m moving, it allows me to see friends. And then I have to do the right job, since the newspaper asked me to correspond for eleven villages in the Val. of Dagne ”. His most memorable memory as a correspondent, and even as a resident of the Dagne Valley, will remain linked to the 2018 floods.

Now in a building in the city, Guy Jean indulges in his passion for the garden, he occasionally travels to Spain or Portugal. “I also volunteer for the Bouchons 11 association and collect the corks once a week.” A quiet retreat.

Guy Jean has chosen to present the recipe for Basque chicken.

The recipe

Je the kitchen. You have to like it and have time. I like it and I have free time. I cook and make trays that I put in the freezer. The recipe for Basque chicken reminds me of my mother, she used to do it “ come “The chickens. She bought them small and she made them grow for 4 to 5 months “.ingredients1 chicken cut into 6 pieces, 1 kg of tomatoes, 700 g of peppers, 3 onions, 3 cloves of garlic, 20 cl of white wine, 1 bunch garnish, 6 tablespoons olive oil, salt / pepper.PreparationChop the onion and garlic. Cut the tomatoes into pieces and cut the peppers into strips. Heat 4 tablespoons oil in a saucepan. Brown the onions, garlic and peppers. Cook 5 minutes. Add the tomatoes à la cocotte, salt, pepper. Cover and simmer 20 minutes. In a sauté pan, brown the salted and peppery chicken pieces in olive oil. When they are golden, add them to the vegetables, cover, add the garnished bouquet and the white wine and it’s gone for 35 minutes of cooking.

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