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Tuesday, 05 November 2013 22:19

Le Poulet Basquaise Recipe

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Le Poulet Basquaise Recipe © French Cooking

This easy to make and delicious recipe comes from the French Basque country. ‘Basquaise’ is the name of the sauce made with peppers, tomatoes, garlic, onion and olive oil. It is often used with fish (tuna) on the coast or with chicken, more inland. For vegetarians, it can also be used with rice on its own and it is still absolutely delicious!

The recipe

For 6 people


- 1 chicken cut into pieces

- 1 kg of tomatoes

- 600g of green and red peppers

- 2 onions

- 3 cloves of garlic

- 1 glass of white wine (approximately 15 cl)

- olive oil

- pepper/salt

- bouquet garni


Peel your two onions and cut them into pieces.

Slice the three cloves of garlic very thinly.

Take out the seeds of the peppers, then slice them into thin straps.

Cut the chicken into 8 pieces.


Heat 4 spoonfuls of olive oil into a casserole dish. .Add your sliced onions, garlic and peppers. Cook for 5 minutes.

Rinse the tomatoes and put them into a pan of boiled water. Leave them in for a minute or two. After 2 minutes, take the tomatoes out of the water and wait for them to cool down. Once the tomatoes are cool, peel them and add them into the casserole. Add a pinch of salt and pepper. Cover the casserole with the lid and wait 20 minutes for the ingredients to stew.

In a hot pan, add some olive oil and the pieces of chicken that have been previously salted. Brown the chicken for a couple of minutes. Once the chicken is brown, add it to casserole with the vegetables. Then add a glass of white wine and the bouquet garni, and cook for 35 minutes with the lid on.


le vinTo go with this dish I recommend a Cahors

Read 64265 times Last modified on Saturday, 05 July 2014 16:49

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