Anne Willan

Poulet Basquaise

Chicken with Peppers

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

This recipe from the Basque country is very different from the bland ‘poulet basquaise’ of classic cuisine. Here hot red pepper is added to taste and recipe books warn that too much can burn the tongue. There should be plenty of sauce to moisten the boiled rice which is the standard accompaniment.

Ingredients

½ small fresh or dried red chili pepper

Method

If using a chili pepper*, prepare and chop it.

Cut the chicken* in 4 pieces. Sprinkle the pieces with salt and pepper and lightly flour them, patting off the excess. Rub a heavy casserole with the garlic halves and discard them. Heat the oil in the casserole over a medium-high fire, add the chicken pieces and brown them on all sides. Stir in the tomatoes, green peppers, mushrooms, ham a