ReceptnaptárPoulet basquaise (Basque chicken)
Poulet basquaise is one of the best-known one-pot dishes of the French Basque Country: slowly braised chicken in piperade, a sauce of peppers, tomatoes and onions. Its signature flavour comes from Piment d'Espelette, a mildly hot, smoky and fruity chilli pepper.
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Ingredients
Method
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- Season the chicken pieces with salt and pepper. In a large, heavy-bottomed pot or ovenproof casserole, heat the oil over medium-high heat and brown the chicken skin side down for 4-5 minutes until golden, then turn and brown the other side for 3 minutes. Transfer to a plate.
- In the remaining fat, soften the onions over medium heat for 5 minutes, then add the pepper strips and cook for another 8-10 minutes until soft and lightly browned.
- Add the garlic and paprika, stir for 1 minute so they do not burn, then pour in the white wine. Scrape the browned bits from the bottom of the pot with a wooden spoon and reduce the wine by half.
- Add the chopped (or canned) tomatoes, thyme and bay leaf, season with salt, then return the chicken to the sauce, skin side up.
- Cover and cook over low heat (or in a 170°C oven) for 40-45 minutes, until the chicken is completely tender and the sauce has thickened. If the sauce is too thin, simmer uncovered for the last 10 minutes.
- Remove the bay leaf and thyme stalks, taste and adjust the salt. Sprinkle with fresh parsley and serve with boiled rice or potatoes.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Brown the chicken skin side down first and do not move it until it releases from the pan by itself: this gives it good colour and plenty of flavour.
- The piperade is right when the peppers are completely soft but not falling apart, so do not cut them too thin.
- If you cannot find Piment d'Espelette, a 3:1 mix of sweet and hot paprika is a good approximation.
- It tastes even better the next day, when the sauce has soaked into the meat, so feel free to cook it a day ahead.
- If you use chicken breast, cook it for only 20-25 minutes, otherwise it dries out.
Frequently asked questions
What do we serve with Basque chicken?
Traditionally boiled rice, but mashed potatoes, jacket potatoes or fresh bread are also great so that none of the sauce goes to waste.
Can it be cooked without white wine?
Yes, replace the wine with 150 ml chicken stock and add a little vinegar (1 tsp) to make up for the acidity.
Similar recipes
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- Kadhai chicken (skillet chicken with peppers and tomato) · Indian
- Chicken jalfrezi (chicken with peppers and onions in a spiced sauce) · Indian
- Gulasz z kurczaka (Polish chicken and pepper stew) · Polish
- Gumbo (Louisiana chicken and sausage) · American
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