French Basque Chicken (Poulet Basquaise)

Poulet Basquaise is a Basque-style chicken stew made with peppers, tomatoes, onions, white wine, and Espelette pepper. It’s a colourful and aromatic French dish.

Using a cut-up whole chicken is traditional and provides the best flavour, as bones and skin enrich the sauce. You can use all thighs for more succulent, forgiving meat. If using breasts, add them in the last 15-20 minutes of cooking to prevent them from drying out.

It adds authentic Basque flavour, but you can substitute mild chilli flakes or smoked paprika if needed.

Yes. Browning adds flavour and helps the chicken keep its texture during simmering.

Yes, it freezes very well for up to 3 months. Thaw overnight in the fridge and reheat gently. The peppers will soften further, but the flavour will remain excellent.

It adds depth, but chicken stock or a splash of cider vinegar can be used as an alternative.

Use Spanish chorizo curado (dry-cured, firm sausage), not the raw Mexican kind. It’s sliceable and holds its shape. The paprika-rich oil that renders out is a key flavour base. If you can’t find it, use a good smoked paprika and a bit of extra olive oil.

Absolutely, and in winter, it’s often a better choice. Use two 400g cans of good-quality whole peeled tomatoes, crushing them with your hands. The flavour will be more concentrated, so you may want to add a pinch of sugar if they taste too sharp.

That initial sauté of onions, garlic, and peppers in olive oil is called a sofrito. It’s the flavour foundation of the dish. Cooking them slowly until soft and sweet is non-negotiable. Skipping it results in a raw, bland vegetable taste.

Basque-style sauce is meant to be vibrant and stew-like, not thick. If it’s genuinely too thin, remove the chicken and vegetables after cooking and boil the sauce uncovered for 5-10 minutes to reduce. You can also mash some of the cooked peppers and tomatoes against the pot.

Yes, in fact, it’s often better the next day. Prepare the entire dish, let it cool, and refrigerate for up to 3 days. Reheat gently on the stovetop. The flavours meld and improve immensely.

The classic accompaniment is plain white rice or crusty bread to soak up the glorious sauce. Buttered noodles or simple steamed potatoes also work perfectly.

Yes, it provides the herbal backbone. If you don’t have a pre-made bundle, tie together 3 sprigs of fresh thyme, 2 bay leaves, and a few parsley stems with kitchen twine. Do not use dried herbs loosely, as they can make the sauce gritty.

Slow Cooker: Sauté the sofrito and brown the chicken in a pan first for flavour, then transfer everything to the slow cooker. Cook on LOW for 6-7 hours. The vegetables will be very soft.
Pressure Cooker: Use the Sauté function for the browning steps, then pressure cook on HIGH for 15 minutes with a natural pressure release. The texture will be excellent, but the sauce may need a quick reduce afterwards.