Poulet Basquaise (French Basque Chicken Casserole)2017-09-08
- Servings: 4
This dish is a speciality of the French Pays Basque, situated in the Pyrénées mountains, between France and Spain.
It is easy to cook, rich in colours and full of flavours. The main seasoning in this delicious dish is the “Piment d’Espelette”, a smoky chili pepper which is also a staple for most Basque recipes.
If you don’t have this pepper, you can use instead cayenne pepper or hot paprika.
Accompaniments: white rice or crusty French bread.
- 1 medium chicken cut in four parts or 4 whole legs
- 3 bell peppers ( red, yellow, green), cut in strips
- 150g of Bayonne ham (if available and optional)
- 4 ripe tomatoes or 1 can of plum tomatoes
- 1 large onion, sliced
- 4 cloves of garlic, crushed
- Goose fat, or olive oil, for frying
- A splash of white wine
- Espelette or cayenne pepper, to taste
- A little bit of water or chicken stock
- Salt & white pepper, to taste
If using a whole chicken, cut it in 4 pieces (2 breasts and 2 legs). Season the chicken pieces with salt and white pepper then fry in goose fat, or olive oil, on medium heat. When golden brown, remove and put aside in an ovenproof dish.
In the same pan, fry first the onion then add the garlic and the peppers. Cook for few minutes then add the ham (if using any) followed by the chopped fresh tomatoes (or the tinned ones), the Espelette or Cayenne pepper, and a splash of white wine.
If needed, add a little bit of water or chicken stock then simmer until the tomatoes and the peppers are cooked.
Pour the sauce over the chicken, adjust the seasoning, cover and transfer to the preheated oven at 180C for about 1 hour, until the chicken is fully cooked through.