Sauté of Chicken with Peppers, Ham, and Tomatoes

Poulet à la Basquaise

Preparation info
  • Serves


    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

There are a hundred interpretations of this classic dish; mine is easy to make and tastes especially good on account of the addition of Espelette pepper, now available dried and powdered or as a crème or puree (see Mail Order Sources). With Espelette pepper, you taste flavor, not just heat. If for some reason you can’t find Espelette, substitute a good spicy paprika or mildly hot New Mexican pepper around 4 on the Scoville scale. (Note that the Scoville number