Poulet Basquaise (Basque-Style Chicken) Recipe – French Special
Poulet Basquaise is a traditional dish from the French Basque Country, renowned for its vibrant flavors and comforting qualities. This hearty chicken stew features tender pieces of chicken simmered in a rich sauce made from bell peppers, tomatoes, onions, and Espelette pepper, a mild Basque chili that adds a subtle heat. Often served with rice, crusty bread, or potatoes, Poulet Basquaise is a perfect example of rustic French cuisine that brings warmth and satisfaction to any meal.
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
Poulet Basquaise (Basque-Style Chicken) Ingredients:
- 1 whole chicken (about 3–4 lbs), cut into 8 pieces or 4–6 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 large ripe tomatoes, chopped (or 1 can diced tomatoes)
- 1 tsp Espelette pepper (or substitute with mild paprika + a pinch of cayenne)
- 1/2 cup dry white wine
- 1 bay leaf
- 1 sprig fresh thyme or 1/2 tsp dried thyme
- Fresh parsley, chopped (for garnish)
Brown the Chicken:
Season chicken with salt and pepper. Heat olive oil in a large skillet or Dutch oven. Brown the chicken pieces on both sides until golden. Remove and set aside.
Cook the Vegetables:
In the same pot, add onions and cook until soft. Add garlic and sliced bell peppers. Sauté for about 5–7 minutes until softened.
Build the Sauce:
Stir in chopped tomatoes, Espelette pepper, white wine, bay leaf, and thyme. Simmer for 5 minutes to combine flavors.
Simmer the Chicken:
Return the browned chicken to the pot, nestling it into the pepper-tomato mixture. Cover and simmer on low heat for 30–40 minutes, or until the chicken is cooked through and tender.
Serve:
Remove the bay leaf and thyme sprig. Garnish with chopped parsley. Serve hot with rice, boiled potatoes, or crusty bread.
Recipe Notes :
Chicken Cut: Bone-in, skin-on chicken thighs or drumsticks are ideal for this dish, as they remain moist and flavorful during the slow simmering process.
Espelette Pepper Substitute: If you can’t find Espelette pepper, a combination of mild paprika and a pinch of cayenne pepper can mimic its unique flavor and gentle heat.
Tomatoes: Fresh, ripe tomatoes are preferred for their sweetness and texture, but canned diced tomatoes can be used when fresh ones are out of season.
Make-Ahead Tip: This dish often tastes even better the next day, as the flavors have more time to meld together.
Serving Suggestions: Pair with a side of herbed rice, roasted potatoes, or a crisp green salad to balance the richness of the stew.
