Poulet Basquaise
“A symphony of tender chicken and vibrant peppers, simmered to perfection in a fragrant tomato and Espelette pepper sauce.”
Chicken
Bell Pepper
Tomato
Onion
Garlic
Espelette PepperWhere it comes from
From the sun-drenched hills of the Basque country, Poulet Basquaise embodies the region's love for bold flavors and convivial meals, often served in the comforting atmosphere of a ferme-auberge.
On the Palate
How it's made
5 steps · Show ↓58 min active
How it's made
5 steps · Show ↓- 110 min
In a large pot, heat olive oil over medium-high heat. Add chicken pieces, skin-side down, and sear until the skin is golden and crisp, about 5 minutes per side.
Watch outEnsure the skin is well-crisped to lock in juices before flipping.
- 28 min
Remove the chicken and lower the heat to medium. Add sliced onions, bell peppers, and minced garlic to the pot. Sauté until the vegetables are softened and aromatic, about 8 minutes.
- 310 min
Stir in chopped tomatoes and Espelette pepper. Cook until the tomatoes break down into a thick, rich sauce, about 10 minutes.
- 425 min
Return the chicken to the pot, nestling it into the sauce. Add white wine, thyme, and a bay leaf. Cover and let it simmer until the chicken is tender and the flavors meld, about 25 minutes.
- 55 min
Remove the lid, add thin strips of Bayonne ham, and simmer for an additional 5 minutes to allow the ham to infuse the sauce with its smoky flavor.
