Poulet Basquaise

Name: Poulet Basquaise
Cook time: 85 min
Total time: 85 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 Chicken, about 1.5 kg, cut into 8 pieces; 1 tsp Salt, fine; 1/2 tsp Pepper (Black); 2 tbsp Olive Oil; 100g Bayonne Ham, cut into lardons or thin strips; 2 tbsp Olive Oil; 2 large Onions, thinly sliced; 3 Bell Peppers, 2 red, 1 green, cored and thinly sliced; 4 cloves of Garlic, sliced; 4 large Tomatoes, peeled and chopped (about 600–700 g) or 400 g can crushed tomatoes; 1 tsp Piment d'Espelette, ground, or to taste; 1 Bay Leaf; 2 sprigs of Thyme, fresh (or 1/2 tsp dried); 120ml White Wine, dry; 100ml Chicken Stock; 2 tbsp Flat-Leaf Parsley, finely chopped; Some Salt, to taste; Some Pepper (Black), to taste

Poulet Basquaise is a rustic, sun‑soaked Basque chicken braised in a fragrant, peppery tomato sauce with a savory touch of ham and Espelette pepper. The chicken becomes meltingly tender as it simmers with sweet peppers, garlic and herbs, finishing bright with fresh parsley. Serve it with crusty bread, rice or potatoes to soak up the vibrant sauce.

Poulet Basquaise is a rustic, sun‑soaked Basque chicken braised in a fragrant, peppery tomato sauce with a savory touch of ham and... Show more

Traditional French Recipe

Health Grade

A · Excellent

Time

1 hr20 min

Price

2,04 €

Calories

703 kcal

healthy

one pot

gluten free

high protein

Method

Wash the produce

Rinse the bell peppers, tomatoes, and flat-leaf parsley under cool water, then dry them well. Dry vegetables are easier to slice cleanly, and dry parsley chops more neatly instead of clumping.

Prep the ingredients

If your Chicken is still whole, cut it into 8 serving pieces, then pat it dry well with paper towels. Cut the Bayonne ham into thin strips if needed. Peel and thinly slice the onions, core and thinly slice the peppers, and slice the garlic. Finely chop the parsley. If you're using fresh tomatoes, score a shallow X on the base of each one, cover them with just-boiled water for about 30 seconds, cool them under cold water, slip off the skins, and chop them. Keep the thyme in sprigs so it can perfume the sauce and be removed easily later.

Season the chicken

Season the chicken all over with the salt and black pepper, making sure every piece gets an even light coating on all sides.

Sear the chicken

Heat 2 tablespoons of olive oil in a heavy Dutch oven or wide braiser over medium-high heat. When the oil shimmers, add the chicken skin-side down in batches and sear until richly golden, about 4 to 5 minutes per side. Turn and brown the second side, then transfer the chicken to a plate. The chicken should be well colored but not fully cooked through yet.

Cook the vegetables

Lower the heat to medium. Add the Bayonne ham to the pot and cook until it starts to render and lightly crisp, 2 to 3 minutes. If the pot looks dry, add the remaining 2 tablespoons olive oil, then stir in the onions and sliced peppers. Cook, stirring often, until the vegetables soften, collapse, and turn glossy, about 10 minutes. Add the garlic and cook for 1 minute, just until fragrant.

Deglaze and season

Stir in the chopped tomatoes, Piment d'Espelette, bay leaf, and thyme. Cook until the tomatoes lose their raw look and start to break down, about 8 minutes. Pour in the white wine and scrape the bottom of the pot well to lift all the browned bits. Let the wine bubble for 2 minutes, then pour in the chicken stock.

Simmer gently

Taste the sauce and add a little more salt and black pepper if needed. Nestle the chicken and any collected juices back into the pot, keeping the skin facing up as much as possible. Bring the sauce just to a gentle bubble, then reduce to low heat, cover partially, and simmer until the chicken is tender and cooked through, 25 to 30 minutes. If you want the sauce a little thicker, uncover and let it bubble for a few extra minutes at the end.

Finish and serve

Discard the bay leaf and thyme sprigs. Sprinkle the dish with the chopped parsley, then serve the chicken with plenty of the pepper-tomato sauce and bits of ham spooned over the top.

Ingredients

Method

For 4 servings

Adjust servings

For the chicken

1 Chicken, about 1.5 kg, cut into 8 pieces
1 tsp Salt, fine
1/2 tsp Pepper (Black)
2 tbsp Olive Oil
100g Bayonne Ham, cut into lardons or thin strips

For the Basquaise pepper–tomato sauce

2 tbsp Olive Oil
2 large Onions, thinly sliced
3 Bell Peppers, 2 red, 1 green, cored and thinly sliced
4 cloves of Garlic, sliced
4 large Tomatoes, peeled and chopped (about 600–700 g) or 400 g can crushed tomatoes
1 tsp Piment d'Espelette, ground, or to taste
1 Bay Leaf
2 sprigs of Thyme, fresh (or 1/2 tsp dried)
120ml White Wine, dry
100ml Chicken Stock
Some Salt, to taste
Some Pepper (Black), to taste

To finish

2 tbsp Flat-Leaf Parsley, finely chopped

🧂 Plus ~4g of salt

Nutrition

Per Serving.

Calories

703 kcal

35% of Daily kcal

Protein

79 g

100% RDI

Fat

31 g

6.7g sat fat

Carbs

23 g

8% RDI

Sugar

14 g

28% RDI

Fiber

6.3 g

21% RDI

Salt

4 g

80% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

A · 8.5 / 10

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