The best Basque-style chicken, known as poulet basquaise in French, is the South-West traditional braised chicken with tomato, bell pepper, and the local chili piment d'Espelette. Here is the real, authentic recipe brought back from the Basque country.
Meanwhile, prepare the tomatoes. Use canned tomatoes, or if fresh tomatoes, ideally peel them (but this is optional):- Remove the stalk and make a knife cross incision in the skin.- Bring a large pot of water to the boil, plunge the tomatoes in for 30 seconds.- Remove tomatoes, cool them in a water bath, and peel them.
Cut the tomatoes into quarters and remove the seeds.
Peel and chop the onions. Keep the garlic cloves whole with the skin and crush them with the flat part of a knife blade. We use the garlic clove whole, leaving the skin on, but if you prefer, peel and mince the garlic.
Wash the bell peppers and remove the stalks and inner seeds. Cut into strips.
Cook the chicken basquaise
Remove the browned chicken pieces from the pan and set aside on a plate.
Add the tomatoes and cook over medium heat for 20 minutes. Stir occasionally.
Finally, add the chicken thighs, season with salt and pepper, and cook over medium-low heat for 30 more minutes.
10 minutes before the end of the cooking time, taste, adjust the salt and pepper seasoning, and sprinkle with a pinch of Espelette pepper.
Notes
When serving, eventually sprinkle with chopped flat-leaf parsley.
See in the articles information on South west France local pepper Piment d'Espelette and sweet peppers that can be replaced by chili or cayenne pepper and bell peppers.