Le Poulet Basquaise

Chicken cooked the Basque way

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

Like the Marmitako recipe this Basque way of cooking chicken uses tomatoes, peppers and the locally-grown hot spice piment d’Espelette.


  • 1 young chicken, weighing about 2 kg
  • flour for dredging
  • 6 cl go


Joint the chicken into eight – each breast into two, 2 drumsticks, 2 thighs and dredge them with flour. Heat the oil in a large casserole and brown the chicken pieces and the pork in two batches for about 5 minutes each batch. Remove the meats and set aside in a warm place.

In the pan sauter the onion, peppers and garlic for 5 minutes over a medium flame. Put back the meats, add the rem