Go Basque on a Friday night…


…in order to recompense yourself for yet another working week. You need to invest in a real good chicken and some easily accessible ingredients – and there you go: an hour or so later you’ll have an aromatic, fragrant, ambrosial tray on your dinner table that makes you dream of Southern regions, where rosemary and thyme are always at hand. I call it an Oven-roast chicken, sort of Basque, and I had dishes like this in the South of France.

Still waiting for the heat: raw chicken, sort of Basque.

Look at these two pictures: before (above) and after (below). It’s mouth watering, isn’t it?

A Southern feast: you'll love it.

Find the full recipe for this easy-to-do French dish in my recipe’s section. And find yourself a decent French red wine to go along with it, will you; and some real Parisian baguette, if available.

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