Poulet Sauté Basquaise

Sauté of Chicken with Bell Peppers

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in

By Anne Willan

Published 2007

  • About

Poulet Basquaise is a native to the southwest, but like Coq au Vin, you will find it on menus throughout France. A cheerful mix of bell peppers and ham (Bayonne, capital of the French Basque country, is the home of prime cured ham), the regional touch is provided by Espelette pepper, a relative of paprika that adds depth and a bit of heat. As a fallback, you can combine paprika with a pinch of cayenne pepper.