Poulet basquaise — Pays basque, France
Pays basque, France
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Poulet basquaise is the marriage of a free-range chicken and piperade, the stewed mixture of peppers, tomatoes and onions seasoned with Espelette pepper that is the basis of northern Basque Country cooking. It belongs to the whole province — Labourd, Basse-Navarre, Soule — and to no single town, which is why it's placed here under the region.
The chicken pieces are browned, then simmered in the piperade with a little white wine and slices of Bayonne ham, until the sauce thickens. The Espelette pepper, mild and fruity, should be noticeable without burning. Serve with rice.
Preparation
- 01
Brown the chicken pieces in the oil on all sides. Set aside.
- 02
In the same pot, soften the onions, add the peppers in strips, then the peeled and chopped tomatoes, the garlic, thyme and pepper. Cook for 15 minutes.
- 03
Return the chicken to the pot, pour in the white wine, add the ham cut into strips, and season with salt. Cover and simmer for 45 minutes.
- 04
Uncover for the last 10 minutes to reduce. Serve with rice.
Where this version sits
A single, final coordinate: Pays basque, France. Another version of the same dish, elsewhere, gets its own point.
Photo: Arnaud 25 — CC BY-SA 4.0
