CHICKEN BASQUAISE

 

 

Discover this delicious specialty from the Basque region of France traditionally made with piment d’Espelette, red pepper from this specific area but not easy to find in the US. Piment d’Espelette can be replaced by paprika. This recipe will become your new favorite! Pair with a red wine from the Southwest of France such as Madiran or Cahors. Enjoy!

 

Preparation: 30 min; cooking time: 1 h 15

Serving 6

 

1 chicken, cut up or 6 thighs and 6 legs

12 scallions, sliced (discard green stems)

3 garlic cloves, minced

1 green pepper, sliced

2 red peppers, sliced

4 tomatoes, quartered

6 slices of bacon, diced

½ cup dry white wine

3 tbsp. olive oil

1 tbsp. piment d’Espelette or Paprika

1 bouquet garni (thyme, parsley and bay leaf)

Salt and pepper

 

Season the chicken with piment d’Espelette or paprika, salt and pepper.

Warm the olive oil in a French oven on medium-high heat. Sauté the chicken until golden brown. Remove the chicken from the cast iron pot and set aside on a plate.

Put the garlic, onions and bacon in the French oven and cook 2 minutes, stirring. Add the chicken, peppers and tomatoes. Season with salt and pepper and stir. Pour the white wine, bring to a boil and cook 2 minutes. Reduce the heat to low. Add the bouquet garni. Cover and simmer 1 hour. Stir from time to time.

Serve with white rice.

 

Bon Appetit!