Dish

Poulet Basquaise

Basque-style Chicken

Poulet Basquaise is made with chicken thighs that are first browned in a pan, and then simmered in a sauce made with onions, garlic, tomatoes, and bell peppers. The dish is typically served with rice or crusty bread.

European cuisine› Western European cuisine› French cuisine

Stew

Origins and history

Poulet Basquaise has been a staple of Basque cuisine for centuries. It is often served during the summer months when peppers are in season.

Dietary considerations

High-protein, low-fat, low-calorie, gluten-free, and dairy-free. Suitable for those with dietary restrictions.

Variations

Variations of Poulet Basquaise include adding chorizo or other cured meats, potatoes, or other root vegetables.

Presentation and garnishing

To add more flavor to the dish, try using smoked paprika or adding a splash of white wine to the sauce. You can also use a mix of red and yellow peppers for a more colorful presentation. Garnish with a sprig of fresh parsley or cilantro.

Side-dishes

Rice or crusty bread are the perfect side dishes for Poulet Basquaise. A light red wine, such as Beaujolais or Côtes du Rhône, pairs well with the dish.