Poulet Basquaise

This specialty comes from the Basque Country, between sea and mountain, between France and Spain, at the heart of the Pyrenees. Basque chicken recipe is one of the best known of the South West region.


The Basquaise or piperade, from Soule (eastern part of the French Basque Country) was originally a dish of vegetables andbread. Gradually, it became a complete dish accompanying tuna, on the Basque coast, or chicken, more inland. Hence thebirth of Basquaise chicken and not basquais!
After being cut, pre-cooked and panfried in a skillet first, the chicken is dipped in a sauce of vegetables called “piperade” (derived from the Basque word “biperra” which means “pepper”). This is a sauce made of garlic, onion, tomatoes, peppers, Bayonne ham bone and olive oil.

For 6 persons

1 chicken, about 1.6 kg
300 grams of Bayonne ham, on the bone
50 grams of goose fat
4 ripe tomatoes
2 bell peppers (red and green)
2 green peppers
5 grams of cayenne pepper or Espelette
1 large onion
2 cloves of garlic
20 cl dry white wine
1 pinch of salt

Preparation of ingredients

Cut the thighs, wings and sides of the chicken in two
Peel, seed and cut the tomatoes into cubes
Drain and chop the peppers
Slice the onion, crush the garlic
Peel the peppers and cut into cubes
Cut the ham into cubes

1. Melt the goose fat in a casserole
2. Fry the chicken in the fat
3. Wait until each piece is golden brown, then remove from the pan
4. Put onion, garlic, peppers and tomatoes in the melted fat
5. Cover the casserole and simmer for ten minutes
6. Pour the white wine and let it all simmer for five minutes
7. Remove from heat and all fold in the chicken
8. Bake for half an hour to thermostat 6 or 180 degrees
9. Fry the ham squares in goose fat and add the chicken then put into the oven halfway through cooking
10. Wait fifteen minutes before removing from the oven
11. Serve hot with rice or mushrooms

Tip: moderate use of salt because the ham is already very salty