Basque Chicken | POULET BASQUAISE
Course: MainServings
2
peopleCooking time
1
hour30
minutesExperience the rich flavors of traditional French Basque region with this delectable Basque Chicken (Poulet Basquaise) recipe paired with buttery Pilaf Rice (Riz Pilaf). A beautiful blend of herbs, peppers, and tomatoes envelops the chicken, slowly simmered to perfection. This hearty and comforting dish incorporates simple ingredients and aromatic herbs, resulting in a meal that’s perfect for any occasion. Follow the easy steps to create a culinary masterpiece at home.
Ingredients
- Basque Chicken (Poulet Basquaise)
2 chicken legs
flour (optional)
1 tbsp duck fat/lard/olive oil
1 onion
1 green pepper
1 red pepper
4 cloves of garlic
4 tomatoes
1/2 glass of white wine
herb bouquet: thyme and bay
piment d’Esplette
salt
- Pilaf Rice (Riz Pilaf)
1/2 small onion (finely chopped)
100ml white rice
butter
200ml chicken stock
herb bouquet: thyme and bay
Directions
- Basque Chicken (Poulet Basquaise)
- In a pot with the duck fat, fry the chicken legs until golden on both sides. Remove and keep warm.
- Slice the onion, cut the peppers into strips, and then roughly chop the garlic. In the now flavourful fat, add the peppers and onion, seasoning with salt and pepper. Cook steadily and patiently for a few minutes until soft and then add in the garlic and stir.
- Add the wine and reduce for a couple minutes. Peel and grate the tomatoes adding them into the pot with the herb bouquet. Cover with a lid and let gently simmer for 30 minutes.
- Return the chicken to the pot, cover and let simmer for a further 30 minutes. Towards the end of cooking, add in the piment d’Esplette and stir.
- Pilaf Rice (Riz Pilaf)
- Sweat the onion in butter until very soft. Stir in the white rice over a gentle heat for a couple of minutes. Do not allow to brown.
- Season, add the chicken stock and herb bouquet. Cook until rice is done and stock absorbed.
- Toss the rice, adding a little more butter and serve.
