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Basque Chicken Recipe
Flavors of Basque Country
Total time: 30 to 60 minutes
Prep. time: 15 minutes
Cooking time: 40 minutes
Difficulty: Easy
Chef's Note
A regional specialty from the Basque Country.
Sautéed chicken pieces are served with a tomato, onion, sweet peppers and white wine-based sauce. This dish is spiced with pinch of Espelette pepper, and always delicious. Serve hot, accompanied by steamed or gaufrette potatoes. Pasta is also a good choice.
Options
- Some people add a few drops of cognac to the wine sauce.
- You can complete the plate with Basque sausages, shredded Bayonne ham...
Ingredients
For 4 servings
- 1 Chicken, about 1.4 kg (3 lb.) cut in pieces
- 5 green sweet peppers, cut into strips
- 250 ml (1 cup) dry white wine
- 125 ml (1/2 cup) cognac (Optional)
- 1 onion
- 1 garlic clove
- 150 g ( 5 oz.) Bayonne Ham
- 150 g (5 oz.) sausages (Optional)
- 3 peeled and diced tomatoes
- Bouquet garni
- A pinch of Espelette Pepper
- 50 g (3 tbsp.) butter
- 2 tbsp. olive oil
- Salt and pepper
Method
- Cut up the chicken; season with salt and pepper.
- In a pan, sauté the chicken in olive oil; set aside.
- In a skillet, sauté the onion, garlic and sweet peppers for 5 minutes. Add tomates. Continue cooking for 15 minutes.
- Transfer the tomato-pepper mixture to the sauté pan containing the chicken pieces.
- Deglaze with the white wine; saison with bouquet garni and a pinch of Espelette pepper.
- Cover and simmer over low heat for 30-35 minutes.
- Adjust the seasoning. Serve hot.
Photo: La Maison du Piment
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