Poulet basquaise – peppers & Piment d'Espelette

A shallow pan full of sun-ripened peppers and tomatoes, with golden-braised chicken pieces nestled between them, falling apart in the sauce. A dish from the Basque Country that smells of the warm south, garlic and a hint of Espelette — simple, generous and warm-hearted.

Poultry Category
30 MIN Prep time
90 MIN Cook time
4 people Servings
Poulet basquaise – peppers & Piment d'Espelette

Preparation

Sear the chicken

Season the chicken pieces with salt and pepper. Heat the olive oil in a large braising pan and sear the meat skin-side down for 8 minutes until golden brown, then turn and briefly continue cooking. Remove and set aside.

Ham & vegetables

In the same fat, briefly render the Bayonne ham, then add the onions, garlic and pepper strips. Braise gently over medium heat for 12 minutes until the peppers soften and take on colour.

Build the piperade

Stir in the peeled tomatoes, the Piment d'Espelette, bay leaf and thyme. Add a pinch of sugar and let everything reduce for 10 minutes until a thick, fragrant piperade forms.

Deglaze & braise

Deglaze with the white wine and let it reduce for 2 minutes. Pour in the chicken stock, return the chicken pieces to the sauce and braise gently, covered, over low heat for 45 minutes — the meat should become tender and take on the aromas of the piperade.

Season & serve

Remove the lid and reduce the sauce, uncovered, for 10 minutes to the desired consistency. Season with salt, pepper and a little Espelette, scatter with parsley and serve — rice or a piece of country bread goes well with it.

Why this wine?

The Prélude is the natural answer to the Basque piperade: its structured body carries the sweet peppers and the acidity of the tomatoes, while its cool fruit catches the hint of Espelette without amplifying it.
Good to know

Tips & insights

  • Brown the chicken pieces first on the skin side until the skin is golden brown; that gives flavour and colour.
  • Cut the peppers into broad strips, so they keep their shape while braising.
  • Add the piment d’Espelette only towards the end and dose it carefully; it should warm, not sting.
  • Braise the dish slowly over mild heat, until the meat falls tender from the bone.
  • Poulet basquaise tastes even rounder reheated the next day.

Frequently Asked Questions

Which wine goes with poulet basquaise?

The Prélude is the natural answer to the Basque piperade: its structured body carries the sweetish peppers and the tomato acidity, while its cool fruit catches the hint of Espelette. Brighter and livelier, the Gigue settles onto the braised chicken and takes up ham and roasted aromas.

What is piment d’Espelette?

Piment d’Espelette is a mild, fruity chilli powder from the Basque village of Espelette. It seasons with warmth rather than burn and marks many dishes of the region. Add it sparingly and towards the end, so its aroma is preserved and the heat sits finely in the background.

Which chicken pieces suit best?

Legs and thighs with skin and bone are best. Their meat stays juicy and flavourful while braising, whereas breast meat turns slightly dry. Brown the pieces with the skin, as it gives the dish flavour and keeps the meat juicy during cooking.

Can I prepare poulet basquaise ahead?

Yes, the dish lends itself well to preparing ahead. Reheated, the flavours of pepper, tomato and ham join even better. Cook it a day before, keep it cool and warm it gently. Scatter the fresh parsley over it only when serving.

The wine to pair

See all wines for this category

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