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France · Cuisine basque
Chicken basquaise
Chicken simmered with peppers, tomatoes, onions and Espelette pepper, sometimes with a slice of Bayonne ham.
translation Translated from French. Translation by Mathieu Garnier. Read the original
Read this recipe infrançais · originalEnglish · translationespañol · translation
- Servings
- 6
- Preparation
- 25 min
- Cooking
- 55 min
- Total
- 80 min
- Difficulty
- Easy
Cuisine / tradition: Cuisine basque (FR) — declared by the author
- Main dish
- Braised
- Everyday
- Batch cooking
Ingredients
For 6 servings
- 1.6 kg free-range chicken, jointed
- 3 piece red peppers
- 2 piece green peppers
- 4 piece ripe tomatoes
- 2 piece onions
- 3 clove garlic
- 100 g Bayonne ham, diced
- 1 tsp Espelette pepper
- 4 tbsp olive oil
- 200 ml dry white wine
Method
- Step 1. Salt the chicken pieces. Brown them in olive oil on all sides, then set aside.⏱ 15 min
- Step 2. In the same pot, soften the onions, sliced peppers and garlic. Add the ham and Espelette pepper.⏱ 12 min
- Step 3. Add the chopped tomatoes and white wine. Return the chicken, cover and simmer gently.⏱ 40 min
- Step 4. Taste, adjust the seasoning and serve with rice or potatoes.
Diet and allergens
Information declared by the author. CookHuddle does not verify or certify it. If you have an allergy, check the ingredients yourself.
ContainsCelery
