Chicken Basquaise

Chicken Basquaise recipe

Chicken Basquaise

Chicken basquaise is a French recipe from the basque country in the south west of France. It is also called Piperade. 

Originally this recipe was made with just bread and vegetables and then people started to add some chicken (or tuna in some part of the Basque country)

As always try to choose fresh and good quality ingredients. Better use fresh riped tomatoes and a good free range chicken.

See full chicken basquaise recipe below!

 

Print Recipe
Chicken Basquaise
Traditional chicken recipe from the French Basque country.
Chicken Basquaise recipe
Course Main dish
Cuisine French
Prep Time 20 min
Cook Time 70 min
Passive Time 0 min
Servings
people
Ingredients
  • 1 unit chicken (cut into 6 pieces)
  • 1 kg tomatoes (2.2 pounds)
  • 700 g bell peppers red, yellow, green (1.5 pounds)
  • 3 units oignons
  • 3 cloves garlic
  • 1 bouquet garni
  • 4 tbsp olive oil
  • salt & pepper
  • 200 mL white wine (a bit less than a cup)
  • 1 dash piment d espelette (optional)
Course Main dish
Cuisine French
Prep Time 20 min
Cook Time 70 min
Passive Time 0 min
Servings
people
Ingredients
  • 1 unit chicken (cut into 6 pieces)
  • 1 kg tomatoes (2.2 pounds)
  • 700 g bell peppers red, yellow, green (1.5 pounds)
  • 3 units oignons
  • 3 cloves garlic
  • 1 bouquet garni
  • 4 tbsp olive oil
  • salt & pepper
  • 200 mL white wine (a bit less than a cup)
  • 1 dash piment d espelette (optional)
Chicken Basquaise recipe
Instructions
  1. Salt and pepper the chicken parts. In the large pan, heat the olive oil and cook the chicken until brown on each side.
  2. Take the chicken out of the pan and set aside. Keep the oil.
  3. Cut the peppers in medium width sticks. Crush the garlic cloves. Dice the oignons.
  4. In the pan, with the same oil in which you cooked the chicken, pour the oignons, the garlic and the peppers. Cook for about 5 minutes.
  5. Meanwhile, peel the tomatoes and dice them.
  6. Add the tomatoes to the pan and add salt and pepper to taste. Cover the pan and cook on low heat for 20 minutes.
  7. Add the chicken to the sauce. Add the white wine, the bouquet garni, the piment d espelette. Cover and leave to cook gently for 35 minutes.
Recipe Notes

Tip: If after eating this delicious chicken basquaise, you have some tomatoe sauce left, do not hesitate to re use it in pasta and just topping a nice piece of bread!

Tip 2:  To peel easily the tomatoes, make a small cut in the skin and put them 30 seconds in boiling water.

The bouquet garni is a small "bag" of herbs containing: parsley, thyme and bay leave. You can do it at home and tie all the herbs together to keep them together during cooking and allow easy removal before serving.

Enjoy your chicken basquaise!

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