Poulet Basquaise

Poulet Basquaise is a chicken dish which is a specialty of the Basque region. It is very simple to make and perfect for a satisfying midweek meal. The main ingredients are chicken, tomatoes, peppers, onions and garlic, but as with most 'traditional' recipes, everyone has their own variation. Some people like the addition of Bayonne ham, others like more heat in their dish and some claim that only fresh tomatoes should be used.

I think one of the key steps is to first make the sauce, let that cook in a covered pan, and then add in the browned chicken. If you can get your hands on ground piment d' espelette, you might want to add that in as it gives the dish a touch of mild heat and a deliciously smokey flavor. In my dish, I use chicken quarters, but you can also use a whole chicken. Just ask your butcher to cut it into eight pieces for you as it makes life a heck of a lot easier.

Enjoy!

Poulet Basquaise

Serves 4

2 tbsp mild olive oil
1 large red onion, finely chopped
3 cloves of garlic, finely chopped
125g lardons
1 ½ tsp ground piment d’espelette (or to taste)
2 red peppers sliced
1 green pepper sliced
1 can of chopped tomatoes
150 ml dry white wine
pinch of sugar
salt and pepper to taste
4 chicken quarters

Heat the olive oil in a large casserole. Add the onion and garlic and gently saute for about 3 minutes. Add the lardons and continue to cook for a few more minutes. Add the rest of the ingredients (except the chicken). Bring to the boil, reduce the heat, cover and allow to cook for 40 minutes.
Brown your chicken pieces ten minutes before the end of the sauce’s cooking time. Add the chicken to the sauce and allow to cook for a further 35 minutes. Taste and adjust the seasoning if necessary. Serve with potatoes or rice and a sprinkling of chopped parsley.