Poulet Basquaise Recipe

Poulet Basquaise


  • 1 chicken, about 1.6 kg
  • 300g of Bayonne ham, on the bone
  • 50g of goose fat
  • 4 ripe tomatoes
  • 2 bell peppers (red and green)
  • 2 green peppers
  • 5g of cayenne pepper or Espelette
  • 1 large onion
  • 2 cloves of garlic
  • 20 cl dry white wine
  • 1 pinch of salt


  1. Cut the thighs, wings and sides of the chicken in two.
  2. Peel, seed and cut the tomatoes into cubes.
  3. Drain and chop the peppers.
  4. Slice the onion, crush the garlic.
  5. Peel the peppers and cut into cubes.
  6. Cut the ham into cubes.
  7. Melt the goose fat in a casserole.
  8. Fry the chicken in the fat.
  9. Wait until each piece is golden brown, then remove from the pan.
  10. Put onion, garlic, peppers and tomatoes in the melted fat.
  11. Cover the casserole and simmer for ten minutes.
  12. Pour the white wine and let it all simmer for five minutes.
  13. Remove from heat and all fold in the chicken.
  14. Bake for half an hour to thermostat 6 or 180 degrees.
  15. Wait fifteen minutes before removing from the oven.



  • Serve hot with rice or mushrooms
  • Moderate use of salt because the ham is already very salty

Keywords: poulet basquiase