Chicken Basquaise: The Basque Country Dish That Never Lets You Down
Peppers, tomatoes, garlic, Espelette pepper, a cut-up chicken. Basquaise is not complicated, but the peppers really have to melt.
Method
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- Season the chicken pieces with salt and pepper. Heat the oil over high heat in a large Dutch oven. Brown in batches, 3 minutes per side. Set aside.
- In the same pot, cook the onions 5 minutes. Add the garlic and cook 1 minute.
- Add the peppers, seeded and cut into 1/2 inch (1 cm) strips. Sweat 10 minutes over medium heat, stirring.
- Deglaze with the white wine, scraping up the browned bits. Reduce by half.
- Add the chopped tomatoes, the bouquet garni and the Espelette pepper. Salt moderately.
- Return the chicken to the pot. Bring to a simmer, cover and cook 40 minutes over low heat, turning halfway through.
- Remove the lid and cook 10 minutes to concentrate the sauce. Remove the bouquet garni.
- Serve with white rice or steamed potatoes.
Cook's tip
Espelette pepper is mild and fruity, nothing like burning Cayenne. If you substitute Cayenne, use a quarter of the amount. Basquaise should perfume the table, not burn the guests.
Nutrition
Estimate per serving.
420Calories
38 gProtein
18 gCarbs
22 gFat
Quick answers
How long does it take?
Plan on 85 minutes in total: 25 minutes of prep and 60 minutes of cooking.
How many people does this recipe serve?
It serves 4. Ingredient amounts scale with the number of servings.
Any tip to get it right?
Espelette pepper is mild and fruity, nothing like burning Cayenne. If you substitute Cayenne, use a quarter of the amount. Basquaise should perfume the table, not burn the guests.
