Poulet Basquaise (Basque Chicken with Pepper)
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.
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’ll need to prepare a traditional Poulet Basquaise. You’ll find the exact quantities in the recipe card:
- Chicken: Choose chicken thighs for this recipe. They remain tender after long cooking and soak up the sauce perfectly. You can cut them in half at the fold to create two pieces.
- Bell peppers: The basis of the sauce! Choose a mix of red, yellow and green peppers for color.
- Crushed tomatoes: Use fresh tomatoes if they’re in season, or canned crushed tomatoes (good quality!) like me to save time.
- White wine: Dry, optional, to deglaze the sauce and add a touch of acidity. You can replace it with broth.
- Broth: Use chicken or vegetable broth. You can replace the broth with water, but the broth will add more flavor to the sauce.
- Herbs: We usually use a bouquet garni which are thyme, bay leaf and rosemary tied together. If you don’t have any, use dried herbs.
- Piment d’Espelette: Typical spice of the Basque country, this mild ground chilli adds just the right amount of spiciness. If you don’t have any, you can replace it with another pepper like cayenne.
- Flour: To bind the sauce.
- Tomato paste: To intensify the taste of tomatoes.
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 the vegetables: Start by chopping the onion and mincing the garlic. Remove the seeds from the peppers and cut into strips.
- Sear the chicken: Season the chicken thighs with salt and pepper, then brown them in a casserole dish with hot olive oil. This seals in the juices and gives the chicken a lovely golden color.
- Sauté the vegetables: In the same pan, sauté the onion until it begins to brown, then add the garlic. Then add the peppers and sauté for a few minutes until slightly softened.
- Prepare the sauce: Add the tomato paste, mix with the vegetables, then sprinkle with flour. Deglaze with the white wine, scraping the bottom of the casserole to catch the juices.
- Slow cooking: Add the crushed tomatoes, broth, Espelette pepper and herbs (thyme, rosemary, bay leaf). Return the chicken thighs to the pot and simmer over low heat for 45 minutes to an hour. The sauce should reduce and thicken, impregnating the chicken with all its flavors.
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.
FAQ about 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.
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.
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.
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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Recipe card
Poulet Basquaise (Basque Chicken with Pepper)
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Ingredients
- 4 chicken thighs cut in half at the fold if necessary
- 1 large yellow onion thinly sliced
- 3 cloves of garlic chopped
- 4 peppers yellow, orange, red, green, seeded and cut into strips
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 3/4 cup dry white wine , 200 ml
- 1 can crushed tomatoes ,(14,5 oz or 400 g)
- 1 2/3 cup chicken stock , 400 ml
- 3 sprigs of thyme
- 1 sprig of rosemary
- 2 bay leaves
- Olive oil
- Salt and pepper
- Espelette pepper to taste
Instructions
Prepare the ingredients:
- Mince onion and garlic cloves.
- Remove the seeds from the peppers and cut into thin strips.
Prepare the chicken:
- Season chicken pieces with salt, pepper and a pinch of Espelette pepper.
- Heat a drizzle of olive oil in a large casserole over medium-high heat.
- Sear chicken thighs on both sides until golden and beginning to caramelize.
- Set aside on a plate.
Vegetable cooking and sauce preparation :
- In the same pan, add a little olive oil if necessary and sauté the minced onion over medium heat until it begins to color.
- Add the chopped garlic and sauté for 2 minutes.
- Stir in the sliced peppers and sauté for about 3 minutes, until they begin to soften.
- Add tomato paste, stir, then sprinkle with flour.
- Cook for 2 minutes.
- Deglaze with the white wine, scraping the bottom with a wooden spoon to loosen the juices.
- Pour the crushed tomatoes and chicken stock into the casserole.
- Add thyme, rosemary and bay leaves.
- Season with salt, pepper and a little more Espelette pepper, to taste.
Final cooking :
- Return the chicken to the casserole, dipping them in the vegetable sauce.
- Cook, uncovered, over medium-low heat for 45 minutes to 1 hour, until the sauce reduces and thickens slightly.
- Serve the Poulet Basquaise warm white rice to soak up the sauce.
