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4
Medium
By Anne Willan
Published 2007
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.
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