© 2025 | http://angiesrecipes.blogspot.com
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© 2025 | http://angiesrecipes.blogspot.com
Poulet Basque/ Basquaise or Basque chicken is a classic chicken stew from the Basque region in Southern France and a small area of northern Spain. This recipe from Anthony Bourdain (via Food and Wine) is more French. There are many different regional versions of this dish, but they all have one thing in common: they start with a sauce made with red and green peppers, onions, garlic, tomatoes and piment d’Espelètte, simmered slowly and the white (chicken) and red and green (peppers) represent the Basque flag. The most common side to serve with Basque chicken stew is rice, but you could also serve it with a salad, sauteed potatoes or a loaf of crusty bread.
Piment d'Espelètte is a mild, fruity chilli powder with intense aroma from the Basque region of France, specifically from the area around the village of Espelètte. I ordered it from Amazon, and it’s a little bit pricey, but you can easily replace 1 teaspoon of piment d'Espelètte with ¾ teaspoon of Aleppo pepper or ¾ teaspoon of paprika with a large pinch of cayenne pepper. However, they won’t be exactly the same, but should do the trick.
Poulet Basquaise Basque-style Chicken
adapted from Food and Wine
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- Preheat the oven to 190C/375F.
- Season the chicken thighs all over with salt, pepper, and piment d'Espelètte. Heat the olive oil in a large pan over medium-high heat, about 2 minutes. When the oil is hot, add the butter. When the butter has melted and the foam has subsided, add the chicken thighs, skin side down, and brown on that side only, about 5 minutes. Remove the chicken and set aside on the plate.
- Add sliced onion, minced garlic and chopped peppers to the pan and reduce the heat to medium low. Cook for about 10 minutes, then add the tomatoes, thyme sprigs and cook until the liquid is reduced by half. Stir in the white wine, scraping up any of the brown bits with a wooden spoon. Cook until the wine is reduced by half, then add the chicken broth. Return the chicken and all the juice to the pan.
- Bake for 40-45 minutes or until chicken is cooked through. Garnish with extra thyme sprigs and chopped parsley. Serve with rice, crusty bread or sauteed potatoes.
© 2025 | http://angiesrecipes.blogspot.com
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34 comments:
...Angie, this looks fabulous!
No conocía este pollo del norte español pero me gusta como lo has cocinado y lo probaré.
Wishing you a calm and warm weekend, it is raining here and very cold and murky.
Lovely, but a bit complicated for me to be in the kitchen. Awesome post!
Wonderful to know about this one!
Looks so good!
Hi Angie, I've missed seeing all your delicious recipes. This one looks fantastic!
Such a beautiful dish, Angie! The poulet basquaise looks so colourful and full of flavour.
Looks delicious Angie! I do love a good chicken recipe. Have a great weekend.
This Poulet Basquaise recipe is a wonderful introduction to Basque flavors. I appreciate the way you explain the piment d’Espelètte substitution, it makes the dish approachable without losing its character. The step-by-step method feels very doable, and I can already imagine the aroma of peppers, garlic, and thyme filling the kitchen. Definitely a dish worth trying on a cozy evening.
www.melodyjacob.com
It looks super good Angie :-D
This looks delicious.
It is a delish!
Okay, you did it again, I'm hungry!
Gracias por la receta. Te mando un beso.
Estou aqui com minha tigela na mão, esperando que você me sirva essa delícia. rsrsrsrs
Nova tirinha publicada. 😺
Abraços 🐾 Garfield Tirinhas Oficial.
This sounds and looks very tasty. I bet it was a wonderful meal.
I might make this tonight if I can get the bell peppers.
Tandy (Lavender and Lime) https://tandysinclair.com
Looks amazing, and I bet it tastes amazing too, Angie.
That looks so delicious and warming. The colour is spectacular too, perfect for dreary winter days.
It looks delicious. Thanks for sharing.
I invite you to visit my last post. Have a good week-end!
Such a perfect recipe!
Http://www.chefmimiblog.com
How lovely it is to see one of my favorite French dish on your blog! Just the flavors on their own are worth the trip to South West of France and such lovely photos, as always, ~Nessa
This looks out of this world delicious, Angie! Just the luscious color of that sauce tells you this is going to be good. Definitely on my to do list!
I have an old friend’s recipe for Poulet Basque — yours is so much more interesting! Saving this to make for guests next week. ~ David (C&L)
Yum! This was one of my favorite dishes when we made this at the Paris Cordon Bleu school years ago. Except we added Bayonne ham to the dish and served the chicken over saffron rice. Yes, the addition of Piment d’Espelètte is a real winner!
this looks beautiful Angie. I always think chicken and potatoes go well together so i'd probably do that. I really love capsicums so this sounds like the sauce for me.
cheers
sherry
Yum! This looks delicious ... many thanks for sharing the recipe.
All the best Jan
A great dish from my country!
This looks outstanding, Angie! I'm craving French recipes right now! Gorgeous color with great ingredients! This is a must make comfort food!
I eat lots of chicken but I've never had this dish. Sounds amazing!
This sounds delicious, well worth a try. Cheers Diane
What a hearty, satisfying stew to enjoy right now!
This is so tasty! Piment d'espelette is a great spice!
Julia x
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