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Poulet basquaise

Name: Poulet basquaise
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: FR
Ingredients: 1.3 kg chicken thighs and drumsticks, bone-in, skin-on (about 8 pieces); to taste salt and black pepper; 2 tbsp olive oil; 100 g Bayonne ham or thick-cut bacon, diced; 2 onions, thinly sliced; 3 bell peppers (1 red, 1 green, 1 yellow), sliced into strips; 3 cloves garlic, finely chopped; 500 g ripe tomatoes, chopped (or 1 can, 400 g, chopped tomatoes); 150 ml dry white wine; 1 bay leaf; 2 sprigs fresh thyme; 1 tsp piment d'Espelette (Espelette pepper), plus more to taste; 2 tbsp chopped fresh parsley, to serve

20m

Prépa

75m

Cuisson

Portions

Moyen

Difficulté

Poulet mijoté avec poivrons, tomates et piment d'Espelette, un classique coloré du Pays basque.

#french#basque#chicken#braised#peppers#comfort-food

Portions

4portions

Ingrédients

Nutrition

calories480

protein36g

carbs14g

fat30g

fiber4g

Par portion

Étapes

Brown the chicken

Season the chicken pieces well with salt and pepper. Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat and brown the chicken in batches, skin side down first, until golden on all sides. Set the pieces aside on a plate; don't crowd the pot or the chicken will steam instead of browning.

1.3 kg chicken
to taste salt and pepper
2 tbsp olive oil

✅ C'est prêt quand : the skin is deep golden brown and crisp on both sides

⏱8:00

Soften ham and onion

In the same pot, add the diced ham and cook until lightly golden, scraping up any browned bits from the chicken. Add the onions and cook over medium heat, stirring now and then, until soft and translucent.

100 g Bayonne ham or bacon
2 onions

✅ C'est prêt quand : the onions are soft, translucent and smell sweet, not raw

⏱7:00

Add peppers and garlic

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Build the sauce

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Braise the chicken

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Reduce the sauce

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Serve

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Brown the chicken

1.3 kg chicken
to taste salt and pepper
2 tbsp olive oil

✅ C'est prêt quand : the skin is deep golden brown and crisp on both sides

⏱8:00

Soften ham and onion

100 g Bayonne ham or bacon
2 onions

✅ C'est prêt quand : the onions are soft, translucent and smell sweet, not raw

⏱7:00

Add peppers and garlic

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Build the sauce

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Braise the chicken

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Reduce the sauce

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

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History & Culture

The Story Behind the Dish

📍 French Basque Country📅 19th century🐓 FR

Poulet basquaise took shape in the French Basque Country after peppers and tomatoes, both New World crops that reached Europe through Spain, became everyday ingredients in Basque kitchens. Local cooks paired them with chicken and the region's cured ham, seasoning everything with the mild red pepper grown around the village of Espelette.

It became a fixture of Basque home cooking and bistro menus alike, prized for turning a few simple ingredients into something colorful and deeply flavorful with slow, patient cooking.

⭐ Why It's Famous

It's loved for its bright mix of sweet peppers and tomatoes, its gentle warmth from Espelette pepper, and how beautifully the sauce comes together with simple pantry staples.