Poulet Basquaise: A Flavorful Basque Chicken Stew
Experience the rich and vibrant flavors of the Basque region with this traditional Poulet Basquaise recipe. This dish combines tender chicken pieces with the smoky, salty goodness of Bayonne ham, fresh vegetables, and aromatic spices, creating a comforting, hearty one-pot meal. Perfect for gathering friends and family, this chicken stew is a delightful representation of rustic Basque cooking. Serve it with crusty bread or over rice for a satisfying feast that transports you to the sunny shores of France.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
chicken
4 lbs (cut into 10-12 pieces)
Bayonne ham
6 ounces (diced (or Virginia Country ham))
olive oil
1/2 cup (divided)
tomatoes
3-4 (peeled and crushed)
green peppers
5 (seeded and cut into large strips)
garlic cloves
4 (minced)
onions
2 (peeled and sliced)
salt
to taste
pepper
to taste
Instructions
1
Begin by seasoning the 10-12 pieces of chicken with salt and pepper, ensuring an even coating for flavor.
2
In a Dutch oven, heat 1/4 cup of olive oil over high heat. Once hot, carefully add the seasoned chicken pieces, browning them on all sides for about 8-10 minutes. After browning, cover the pot and reduce the heat to moderate, allowing the chicken to cook for an additional 15 minutes.
3
While the chicken cooks, prepare the green peppers by seeding and cutting them into large strips. After 15 minutes, add the green pepper strips, diced Bayonne ham, and minced garlic cloves to the Dutch oven, stirring gently to combine. Allow to cook for another 20 minutes, stirring occasionally.
4
Next, peel and seed the tomatoes. In a separate skillet, heat the remaining 1/4 cup of olive oil over moderate heat. Add the sliced onions and sauté for about 15 minutes until they are translucent and tender.
5
Once the onions are cooked, add them along with the peeled, crushed tomatoes to the Dutch oven with the chicken and vegetable mixture. Stir well and let it all simmer together for an additional 15 minutes, allowing the flavors to meld.
6
Finally, taste the stew and adjust the seasonings to your preference. Serve the Poulet Basquaise hot, garnished with fresh herbs if desired, and enjoy this delicious dish straight from the heart of the Basque country.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Poulet Basquaise?
Poulet Basquaise is a traditional chicken stew from the Basque region of France, known for its vibrant flavors of peppers, tomatoes, and ham.
What are the main ingredients of Poulet Basquaise?
The dish features 4 lbs of chicken, 6 ounces of Bayonne ham, green peppers, tomatoes, onions, garlic, and olive oil.
What can I use as a substitute for Bayonne ham?
If Bayonne ham is unavailable, Virginia Country ham is an excellent substitute for this recipe.
How much chicken is required for this recipe?
The recipe calls for 4 lbs of chicken, which should be cut into 10-12 pieces.
How many green peppers are needed?
You will need 5 green peppers, which should be seeded and cut into large strips.
Do I need to peel the tomatoes?
Yes, the 3-4 tomatoes used in the stew should be peeled and crushed before being added.
How much olive oil is used in the dish?
A total of 1/2 cup of olive oil is used, divided into two 1/4 cup portions for different stages of cooking.
What is the best way to brown the chicken?
Brown the chicken in a Dutch oven with olive oil over high heat for about 8-10 minutes until evenly colored.
When should I add the Bayonne ham?
Add the diced Bayonne ham after the chicken has cooked for 15 minutes following its initial browning.
How many garlic cloves are used in the stew?
The recipe uses 4 minced garlic cloves to provide a rich aromatic base.
Should the onions be cooked with the chicken?
No, the sliced onions should be sautéed separately in a skillet for 15 minutes before being added to the main pot.
How long should the chicken simmer after browning?
The chicken initially simmers for 15 minutes on moderate heat, then for another 20 minutes with the peppers and ham.
What is the final simmering time once all ingredients are combined?
Once the sautéed onions and tomatoes are added, the entire stew should simmer for an additional 15 minutes.
Is this a one-pot meal?
While it is primarily a one-pot meal using a Dutch oven, you will also need a separate skillet to sauté the onions.
How should I serve Poulet Basquaise?
This hearty stew is best served hot with crusty bread or over a bed of rice.
How many onions are required?
The recipe calls for 2 onions, which should be peeled and sliced.
What type of cooking vessel is recommended?
A Dutch oven is recommended for the main stew to ensure even heat distribution and enough space for all ingredients.
Is Poulet Basquaise a spicy dish?
It is not typically spicy; it focuses on the savory, smoky flavor of the ham and the sweetness of peppers and onions.
Can I garnish this dish?
Yes, garnishing with fresh herbs is recommended before serving to add a fresh finish.
What is the first step in preparing the chicken?
The first step is seasoning the 10-12 chicken pieces evenly with salt and pepper.
How do I prepare the peppers for this stew?
The green peppers should be seeded and cut into large strips to maintain texture during cooking.
At what heat should the chicken be browned?
The chicken should be browned over high heat for the best color and flavor.
Do I add the garlic at the same time as the ham?
Yes, the minced garlic is added to the Dutch oven at the same time as the pepper strips and diced ham.
How long does it take to sauté the onions?
The onions should be sautéed for about 15 minutes until they are translucent and tender.
What gives this dish its smoky flavor?
The 6 ounces of diced Bayonne ham provide a salty, smoky depth to the stew.
Is the recipe suitable for a family meal?
Yes, it is specifically described as a perfect, hearty dish for gathering friends and family.
How many total ingredients are used?
There are 9 ingredients: chicken, ham, olive oil, tomatoes, peppers, garlic, onions, salt, and pepper.
What is the origin of this recipe?
This is a traditional rustic dish from the heart of the Basque country, located in France and Spain.
Can I adjust the seasoning at the end?
Yes, you should taste the finished stew and adjust the salt and pepper to your preference before serving.
How should the garlic be prepared?
The 4 garlic cloves should be minced before being added to the mixture.