Poulet Basquaise (Basque Chicken with Pepper)

5 of 5 votes

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Prep time: 20

Cook time: 45

An emblematic dish of Basque cuisine, Poulet Basquaise (Basque Chicken with Pepper) is one of my favorite French classics ! It’s chicken simmered in a rich sauce of peppers, tomatoes and a mild French chilli called Espelette pepper, perfect for a healthy yet comforting meal.

And if, like me, you like slow-cooked dishes, check out my recipe for White Bean and Tomato Stew with Spinach or my Mushroom Bourguignon.

What is Poulet Basquaise ?

Poulet Basquaise is a traditional dish that originated in the Basque region in South-west of France France close to Spain. It is one of the most popular casserole dishes in France.

What sets it apart is the piperade, a preparation of peppers, tomatoes, onions and garlic, which serves as a sauce to accompany the chicken.

Four peppers, one orange, one yellow, one green and one red, are placed on a wooden cutting board on a white work surface.

A wooden cutting board on a marble countertop holds chopped red, green, yellow and orange peppers with a knife beside them.

Peppers are often called pipérade in the Basque Country, hence the name of the preparation. Espelette pepper, another regional specialty, a mild ground chili spice, adds a touch of spiciness to the dish, adding an extra dimension to the Basque chicken.

Ingredients for Poulet Basquaise

Here are the main ingredients you need to make a delicious Poulet Basquaise.

Chicken thighs: Perfect for this recipe as they stay juicy and tender after cooking. You can cut them in half for smaller pieces.
Bell peppers: The base of the sauce. I recommend using a mix of red, yellow, and green peppers for more color and flavor.
Crushed tomatoes: Canned (good quality) or fresh when in season — they add depth and richness to the sauce.
Espelette pepper: A mild chili typical of the Basque Country, it adds just the right amount of heat. If you don’t have it, you can substitute with another chili such as cayenne pepper.
Dry white wine: Optional, used to deglaze the pan and add a touch of acidity. Can be replaced with broth.
Broth: Chicken or vegetable broth, to enhance the flavor of the sauce.

👉 The remaining ingredients (herbs, Espelette pepper, tomato paste, flour…) are detailed in the recipe card further down.

A green stewpot filled with chicken basquaise in tomato sauce with onions and peppers, placed on a white-checked kitchen towel.

How to prepare Poulet Basquaise

Preparing traditional Poulet Basquaise is fairly straightforward, requiring just a little cooking time to let the flavors develop. Here are the main steps to follow:

Prepare and sauté the ingredients: Thinly slice the onion, mince the garlic, and cut the bell peppers into strips. Season the chicken thighs with salt and pepper, then brown them in a Dutch oven with a drizzle of olive oil. Remove the chicken, then sauté the onion, garlic, and bell peppers in the same pot for a few minutes.
Prepare the sauce: Add the tomato paste and mix well. Sprinkle with flour. Deglaze with white wine, scraping up the browned bits from the bottom of the pot. Stir in the crushed tomatoes, broth, and aromatic herbs.
Simmer: Return the chicken thighs to the pot. Cover and simmer over low heat for 45 minutes to 1 hour, until the sauce has thickened and the chicken is tender. Serve with rice or mashed potatoes!

Five pieces of golden chicken cook in a green Staub cast-iron pot on an induction stove.

A green pan on a stovetop contains thinly sliced onions that are sautéed, with steam rising from the pan.

Tips to make the Poulet Basquaise

Here are a few tips I use to get the perfect Poulet Basquaise every time:

Sear chicken well: This adds an extra layer of flavor. Take the time to brown chicken pieces well before simmering.
Use different-colored peppers: Not only does this add color to the dish, it also brings subtle nuances to the taste.
Slow cooking: Don’t be in a hurry! Let your chicken simmer on a low heat so that all the flavors have time to develop and the meat is tender.

Close-up of a pot containing Basque chicken drumsticks simmered in a thick red sauce with sliced peppers.

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Recipe card

FAQ about Poulet Basquaise

How to store and reheat Poulet Basquaise?

Store leftovers in an airtight container in the refrigerator for 2 to 3 days. When reheating, use low heat to prevent the chicken from drying out. You can also freeze chicken basquaise for up to 3 months.

What to serve Poulet Basquaise with?

Chicken Basquaise goes wonderfully well with white rice or steamed potatoes, which will soak up the sauce. You can also serve it with pasta or a creamy polenta to vary the pleasures.

Can I use chicken breasts instead of thighs?

Yes, but be aware that chicken thighs are better suited to long cooking, as they remain juicy. If you use chicken breasts, be sure to adjust the cooking time to prevent them from drying out.

Which wine to serve with Poulet Basquaise?

To accompany Poulet Basquaise, a local red wine is an excellent choice. Classically, a nice Basque red wine like Irouléguy will be perfect. If you prefer a lighter red wine, you can opt for one from the Loire region, such as a Saint-Nicolas de Bourgueil. Finally, a rounder, fruitier wine, such as a relatively young Côte du Rhône, will also do very well.

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