Name: Poulet Basquaise (French Basque Chicken Casserole)
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 4
Ingredients: 1 medium chicken, cut into four parts, or 4 whole legs; 3 bell peppers (red, yellow, green), cut into strips; 150 g Bayonne ham (optional, if available); 4 ripe tomatoes or 1 can of plum tomatoes; 1 large onion, sliced; 4 cloves garlic, crushed; Goose fat or olive oil, for frying; A splash of white wine; Espelette or cayenne pepper, to taste; A little water or chicken stock; Salt and white pepper, to taste

"Discover the vibrant flavors of Poulet Basquaise, a beloved Basque classic where tender chicken simmers in a colorful medley of bell peppers, ripe tomatoes, and smoky Espelette pepper. This hearty casserole captures the essence of French Basque cuisine with its rich, aromatic sauce enhanced by optional Bayonne ham. Easy to prepare yet impressively flavorful, it's perfect for family dinners."

Method 4 Steps

1

If using a whole chicken, cut it into 4 pieces (2 breasts and 2 legs). Season the chicken pieces with salt and white pepper, then fry in goose fat or olive oil over medium heat until golden brown. Remove and set aside in an ovenproof dish.
2

In the same pan, fry the onion first, then add the garlic and peppers. Cook for a few minutes, then add the ham (if using), followed by the chopped fresh tomatoes (or tinned), Espelette or cayenne pepper, and a splash of white wine.
3

If needed, add a little water or chicken stock, then simmer until the tomatoes and peppers are cooked.
4

Pour the sauce over the chicken, adjust the seasoning, cover, and transfer to a preheated oven at 180°C for about 1 hour, until the chicken is fully cooked through.

Poulet Basquaise (French Basque Chicken Casserole)

🥗 Ingredients (11 items)

Method 4 Steps

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