Poulet Basquaise
This Poulet Basquaise is a comforting dish from the Basque region, featuring tender chicken simmered with peppers, tomatoes, and white wine.
Nutrition Facts
Per Serving: Calories: 500 kcal, Fat: 22 g, Sodium: 820 mg, Carbohydrate: 20 g, Protein: 45 g
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Descriptions
Poulet Basquaise is a classic French dish from the Basque region, known for its vibrant and flavorful combination of chicken, peppers, tomatoes, and white wine. The dish is simple to prepare but delivers complex and comforting flavors.
The chicken is browned and then simmered in a savory sauce of vegetables, creating a rich, rustic meal perfect for any occasion.
Directions
1- Prep the vegetables: Chop 3 onions and 3 cloves of garlic. Slice 700 g (24.5 oz) of red and green bell peppers into strips. Peel and chop 1 kg (2.2 lbs) of tomatoes into chunks.
2- Sauté the vegetables: In a large casserole dish or Dutch oven, heat 4 tablespoons of olive oil over medium heat. Add the onions, garlic, and bell peppers. Cook for about 5 minutes, until softened.
3- Add tomatoes and simmer: Stir in the chopped tomatoes, season with salt and pepper to taste. Cover the pot and let it simmer for 20 minutes.
4- Brown the chicken: In a separate skillet, heat the remaining 2 tablespoons of olive oil. Season the chicken pieces with salt and pepper, then brown them on all sides for 5-7 minutes.
5- Combine and cook: Add the browned chicken to the vegetables in the casserole. Pour in 20 cl (3/4 cup) of white wine and add a bouquet garni (a tied bundle of herbs). Cover and cook over low heat for 35 minutes, until the chicken is cooked through and tender.
Note's
- For a spicier twist, you can add a pinch of cayenne pepper or smoked paprika.
- Serve this dish with rice, potatoes, or crusty bread to soak up the flavorful sauce.
- The flavors improve with time, so it can be prepared in advance and reheated gently before serving.
Ingredients
- 1 whole chicken, cut into 6 pieces
- 700 g (24.5 oz) of red and green bell peppers
- 1 kg (2.2 lbs) of tomatoes, chopped
- 3 onions, chopped
- 3 cloves of garlic, minced
- 6 tablespoons of olive oil
- 20 cl (3/4 cup) white wine
- 1 bouquet garni (thyme, bay leaf, and parsley tied together)
- Salt and pepper to taste
