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Poulet à la Basque (Basque-style Chicken)
Poulet à la Basque (Basque-style Chicken) is a traditional French recipe (from Gascony) for a classic stew of chicken in a white wine, bell pepper, tomato, onion and garlic sauce flavoured with hyssop. The full recipe is presented here and I hope you enjoy this classic French version of: Basque-style Chicken (Poulet à la Basque).
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Serves:
6–8
Rating: 
Tags : Herb RecipesChicken RecipesFowl RecipesVegetable RecipesFrench Recipes
Though the dish is named after the Basque country, the recipe actually comes from Gascony in France, where hyssop remains a common ingredient in the local bouquet garni.
Ingredients:
1.5kg oven-ready chicken, jointed into serving-sized pieces
2 red bell peppers, de-seeded and sliced into thin strips
2 green bell peppers, de-seeded and sliced into thin strips
hyssop olive oil, for frying
5 tbsp dry white wine
4 medium tomatoes, blanched, peeled and roughly chopped
6 onions, sliced
4 cloves of garlic, peeled and thinly sliced
1 bouquet garni (must contain a sprig of
hyssop)
salt and freshly-ground black pepper, to taste
Method:
Heat a small amount of hyssop oil in a flame-proof casserole. Add the bell pepper strips and fry gently for about 4 minutes, or until soft. Remove from the casserole dish and set aside.
Add the chicken to the casserole and fry in the remaining oil, turning frequently, until nicely coloured. Season with salt and black pepper, then pour over the wine, cover the casserole and cook over gentle heat for about 40 minutes, or until the chicken is tender.
Heat a little of the oil in another pan. Add the onion and garlic and sweat down gently to soften without colouring. Add the tomatoes and bell peppers with the bouquet garni. Cook down slowly to a thick paste then season to taste.
When the chicken is almost ready, turn the vegetable paste into the casserole. Cook over very gentle heat for about 20 minutes more. Serve hot, with rice or new potatoes.
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