Basquaise chicken (poulet basquaise)

Poulet basquaise (Basque-style chicken) comes from the French part of the Basque country, in South western France. The Basque country covers 20,000 square kilometres, north and south of the Pyrenees. Hence it expands into both France and Spain, and has been at the heart of a conflict for decades, with some of its inhabitants claiming the independence from both countries. Originally, "basquaise" designated a dish made from vegetables and bread, but these days it usually refers to a rich sauce made from capsicum, onions and tomato.

• serves

  4

• prep

  35 minutes

• cook

  1 hour

• difficulty

  Mid

Ingredients

4 tbsp olive oil (or 40 g butter)

3 onions, chopped

3 cloves garlic, finely chopped

3-4 capsicums (green and red), thinly sliced

1 kg tomatoes, coarsely chopped

1 kg chicken, cut into pieces (either chicken breast or the whole chicken)

150 ml white wine

250ml (1 cup) chicken stock

Mixed herbs

salt and freshly ground black pepper

120 g ham, chopped (optional)

Instructions

Heat 2 tbsp olive oil or butter in a deep saucepan over medium heat. Add the onions and garlic and cook until golden. Add the capsicums and tomato, reduce the heat to low and simmer for 20 minutes.

Meanwhile, in another saucepan, heat the remaining oil or butter over high heat. Add the chicken pieces and cook until golden, then remove from the pan.  

 

When the capsicum and tomato sauce has been cooking for 20 minutes, add the browned chicken, wine (don’t drink all the rest of the bottle, as you might not well be in a good shape to receive your guests!) and stock. 

Cover and simmer for 35 minutes. Remember to stir and taste regularly, and add the mixed herbs, salt and pepper and ham, if using.

Note: The poulet basquaise can be served with rice. You can also add zucchini and eggplant.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.