50 min

Poulet Basquaise – Basque-style Chicken

Name: Poulet Basquaise – Basque-style Chicken
Prep time: 50 min
Yield: 4
Ingredients: x 4.00 chicken drumsticks; Fleur de sel de Guérande sea salt PGI; 4.00 tbsp Vallée des Baux-de-Provence Olive Oil PDO; 3-4 sprigs each of thyme and parsley; x 1.00 Bay leaf; x 2.00 Cévennes Sweet Onion PDO; x 1.00 green bell pepper; x 1.00 red bell pepper; 400.00 g small to medium tomatoes; 1.00 cloves Drôme White Garlic PGI; 150.00 ml white wine; 2.00 tbsp ground sweet paprika; 1.00 pinches Piment d'Espelette PDO; 1.00 tbsp tomato paste; 300.00 ml chicken stock; 150.00 g rice; Freshly ground black pepper

By Stevan Paul, Editor

Braised chicken straight from the oven isn't just French wine merchant Axel Taris' favorite dish, it's the pride of the Basque Country, its red and green strips of bell pepper flying the region's flag. A light French red wine makes a wonderful accompaniment.

Preparation time

50 min

Ingredients For

chicken drumsticks x 4
Sauces & condiments

Fleur de sel de Guérande sea salt PGI

See the article
Vallée des Baux-de-Provence Olive Oil PDO

4 tbsp See the article
3-4 sprigs each of thyme and parsley
Bay leaf x 1
Cévennes Sweet Onion PDO

x 2 See the article
green bell pepper x 1
red bell pepper x 1
small to medium tomatoes 400 g
Drôme White Garlic PGI

1 cloves See the article
white wine 150 ml
ground sweet paprika 2 tbsp
Sauces & condiments

Piment d'Espelette PDO

1 pinches See the article
tomato paste 1 tbsp
chicken stock 300 ml
rice 150 g
Freshly ground black pepper

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Preparation

Season the chicken pieces with salt and fry in hot oil in a roasting pan, first skin side down, then flesh side down on a medium heat, until golden brown – this may take a good 20 minutes.

Meanwhile, make a bouquet garni with the herbs, using kitchen string. Peel the onions and cut into thin strips, then set aside. Cut the peppers into quarters, then strips. Season with salt and set aside.

Roughly dice the tomatoes, season with salt, and set aside. Peel and finely slice the garlic. Remove the fried chicken pieces from the pan, add the onions, garlic and strips of pepper to the fat and briefly sauté them. Deglaze with the white wine and leave to simmer for 2-3 minutes without covering. Set the oven to 200°C.

Sprinkle everything with ground paprika and Piment d'Espelette. Mix in the tomato paste, followed by the tomatoes. Add the bouquet garni. Leave everything to simmer for 4 minutes. Fill with stock, place the chicken pieces on top, skin side up, and place the pan in the oven.

Cook for 20 minutes. Now it's time to prepare the rice according to the instructions on the pack. Remove the bouquet garni before serving, lightly season the chicken with pepper and serve with the rice.