Poulet Basquaise

This specialty comes from the Basque Country, between sea and mountain, between France and Spain, at the heart of the Pyrenees. Basque chicken recipe is one of the best known of the South West region.

Table of Contents

• Step by Step Instructions
  • Step 1 – Preparation of Ingredients
  • Step 2
  • Step 3
  • Step 4
  • Step 5
  • Tip: Moderate use of salt because the ham is already very salty
• Introduction
  • About this Recipe

• Servings: 6
• Ready In: 55 mins
• Good For: Dinner

Step by Step Instructions

Step 1 – Preparation of Ingredients

• Cut the thighs, wings and sides of the chicken in two
• Peel, seed and cut the tomatoes into cubes
• Drain and chop the peppers
• Slice the onion, crush the garlic
• Peel the peppers and cut into cubes
• Cut the ham into cubes

Step 2

Melt the goose fat in a casserole

Fry the chicken in the fat

Wait until each piece is golden brown, then remove from the pan

Put onion, garlic, peppers and tomatoes in the melted fat

Cover the casserole and simmer for ten minutes

Pour the white wine and let it all simmer for five minutes

Step 3

Remove from heat and all fold in the chicken

Bake for half an hour to thermostat 6 or 180 degrees

Step 4

Wait fifteen minutes before removing from the oven

Step 5

Serve hot with rice or mushrooms

Tip: Moderate use of salt because the ham is already very salty

• 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

Introduction

About this Recipe

The Basquaise or piperade, from Soule (eastern part of the French Basque Country) was originally a dish of vegetables and bread. Gradually, it became a complete dish accompanying tuna, on the Basque coast, or chicken, more inland. Hence the birth of Basquaise chicken and not basquais!