Poulet Basquaise

Name: Poulet Basquaise
Yield: Serves 4
Cuisine: French
Ingredients: ½ cube chicken bouillon or ½ cup/110 ml light chicken stock or broth (this is one dish that can handle a bouillon cube); 3 sprigs of flat parsley, finely chopped; pinch of cayenne pepper or piment d’esplète (see Suppliers); 1 tbsp/14 g butter; 2 tbsp/28 ml olive oil; 1 whole chicken, about 4 lb/1.6 kg, cut into 8 pieces; salt and black pepper; ½ cup/110 ml water; ½ cup/110 ml white wine; 2 green bell peppers, cut into fine julienne; 2 red bell peppers, cut into fine julienne; 16 ounces/450 g canned Italian plum tomatoes; 1 onion, thinly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

Ingredients

1 whole chicken, about 4 lb/1.6 kg, cut into 8 pieces
salt and black pepper

Americas
Europe
United States
France
Stew
New York
Mediterranean
Gluten-free

Method

Season the chicken all over with salt, black pepper, and cayenne. Heat the large pot over medium-high heat and add the oil. When the oil is hot, add the butter. When the butter has foamed and subsided, add the chicken, skin side down, and brown on that side only. Remove the chicken with the tongs and set aside on the plate. Add the peppers and the onion to the pot and reduce the heat to