Poulet Basquaise (Basque Chicken with Peppers)
Chicken braised with peppers and tomato from the Basque southwest.
Poulet basquaise is chicken braised with peppers and tomato in the Basque southwest of France. Chicken legs are browned, the peppers and onions cooked down in the same pan, and piment d'Espelette carries the heat. It simmers covered for forty minutes, then uncovered for ten so the sauce thickens.
Ingredients
- 4 chicken legs
- 3 peppers
- 2 onions
- 400g tinned tomatoes
- 2 garlic cloves
- 1 tsp piment d'Espelette
- Olive oil, salt
Method
- 1
Brown the chicken legs well on both sides; set aside.
- 2
Cook peppers and onions in the same pan for 15 minutes.
- 3
Add garlic, tomatoes and the piment.
- 4
Return the chicken, cover, and simmer 40 minutes.
- 5
Uncover for the last 10 minutes to thicken.
Chicken legs cost half what breasts do and are better braised.
The rest of the southern French table
- Soupe au Pistou — The vegetable soup that starts the same meal.
- Gratin Dauphinois — The potato dish to put beside it.
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