Chicken Basquaise
Traditional chicken recipe from the French Basque country.
Servings Prep Time
6people 20min
Cook Time Passive Time
70min 0min
Servings Prep Time
6people 20min
Cook Time Passive Time
70min 0min
  • 1unit chicken(cut into 6 pieces)
  • 1kg tomatoes(2.2 pounds)
  • 700g bell peppersred, yellow, green (1.5 pounds)
  • 3units oignons
  • 3cloves garlic
  • 1 bouquet garni
  • 4tbsp olive oil
  • salt & pepper
  • 200mL white wine(a bit less than a cup)
  • 1dash piment d espelette(optional)
  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!