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Where is come from? The traditional Poulet Basquaise is a warm and typical recipe from the Pays Basque in France: Basque chicken! Traditional and delicious. One of the beautiful regions in France.
Chicken Basque History
A great recipe from the French tradition, Basque chicken, is a regional dish that has become international. Born in the Basque Country, this traditional dish is relatively easy to prepare and brings many flavors, mainly thanks to its sauce, the Basque sauce.
Because if we don’t say “Basquais” instead of “Basquaise,” the origin of the dish is in its famous sauce. Created in a region to the east of the Basque Country (in the corner of Soule), Basque sauce, also called piperade, is made from tomatoes, peppers, and several spices.
Initially, the Basque sauce consisted of bread and vegetables. The sauce has gradually evolved into what it is known today. The bread is gone, but the vegetables remain. Used with tuna, it is primarily known to accompany a good chicken. Cooked in a casserole dish, Basque chicken (or should we say “Basque-style”) is one of the essential recipes of good cooks. It is, of course, possible to adapt the recipe according to your tastes and the ingredients available.
How to Cook the Authentic Basque Chicken?
The recipe is simply grilled chicken that is slowly cooked with special homemade sauce (piperade), a sauce made from tomatoes, peppers, garlic, and onions. Some Bayonne ham and sweet peppers. We flavor it all with Espelette hot pepper and served it with rice, it’s very famous!
What to Eat with Chicken Basque?
Basque chicken is very rarely eaten alone. And to accompany it, Basmati rice is the big winner among the entire topping list. Basmati rice goes very well with Basque sauce and chicken. The onions, peppers, and tomatoes will add flavor to the rice, and the sauce helps lighten the rice plaster. You can add thyme and other aromatic herbs to amplify the flavors of the mixture. And of course, any other rice can do the trick too.
In the South of France, particularly in the Basque Country, Basque chicken is sometimes served with steamed potatoes with parsley. A more than the reasonable alternative for this recipe!
And still sticking in the potatoes, the fries can also do the trick. A mix between the famous chicken fries and Basque chicken; a winning combination! Another potato alternative: a good homemade mash.
Traditional Poulet Basquaise (Basque chicken)Course: French Recipes, Healthy, Recepies, Summer recipesCuisine: FrenchDifficulty: Medium
Discover the Classic Chicken Basquaise from South of France made by Mayelice.
6 bone-in chicken thigh
1 chop green pepper
1 chop red pepper
2 chop beef horn pepper
4 cloves garlic cut in 4
2 chop onions
2 bay leaf
1/2 cup dry white wine
3 slices Bayonne Ham
Espelette pepper powder
2 tablespoon olive oil
- In a medium saucepan cook tomatoes in boiled water for 5 minutes
- Place them straight in cold water to remove the skin easier
- Mash them with a fork
- In a large saucepan, cook chicken in medium heat until they turn brown on olive oil
- And add Bayonne ham, onions, and garlic and cover it for 10 minutes
- Once ham and chicken are cooked take out; Pour the white wine for 5-7 minutes
- Then add bay leaf and mash tomato and stir; And green, red pepper, and beef horn pepper
- Add the chicken and Bayonne ham and close it for about 20-30 minutes until the sauce becomes thick.
- You can do this dish for special occasions for family or friends and frozen. Make sure to have a good chicken quality, this will make a difference.
- Use ripes tomatoes.
What Wine to Drink with a Chicken Basque?
3 wines to pair with Poulet Basquaise:
- White: Chardonnay dry from California, USA.
- White: Sauvignon Blanc dry from Aconcagua, Chile.
- Red: Pinot Noir dry from Marlborough, New Zealand.
What is the Most Important?
The most important in Poulet Basquaise is the sauce, do it with a large quantity and you can even double the ingredients for the sauce. and slow cooker. The best dish with Poulet Basquaise is white rice.
The best cocotte to cook Chicken Basque
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