Poulet basquaise (Basque-style chicken) is one of the great classics of Southwest French cuisine. This generous and fragrant recipe combines well-browned pieces of free-range chicken with a melt-in-the-mouth piperade composed of ripe tomatoes, colorful bell peppers, candied onions, garlic, and Espelette pepper, all simmered slowly in white wine. A convivial family dish deeply rooted in Basque tradition, it is just as delicious on the day it is made as it is reheated the following day. Prep Cooking Total Difficulty Servings 20 min 1 hour 1h20 ★☆☆ Easy 4 to 6 people 🌶️ History and tradition of Poulet Basquaise Poulet basquaise — or Oilasko Xirrixta in Basque — was born in the farms and inns of the Basque Country, on both sides of the Pyrenees. Its soul is the piperade: that melting mixture of bell peppers, tomatoes, and Espelette pepper that constitutes the aromatic base of all Basque cuisine. Espelette pepper, grown in the eponymous village since the 16th century, is now a PDO (Protected Designation of Origin) product and the gustatory symbol of an entire region. The traditional recipe uses a free-range chicken cut into pieces — legs, thighs, wings, and breasts — for uniform cooking. The sauce is built slowly by collecting the juices from searing, caramelizing the peppers and onions, and then letting the tomatoes melt into it during a long hour of gentle simmering. 🛒 Ingredients (4 to 6 people) For the chicken 1 free-range chicken cut into 8 pieces (or 1.5 kg of pieces with bone and skin) 2 tablespoons extra-virgin olive oil Fine salt, freshly ground black pepper For the Basque piperade 2 fleshy red bell peppers 2 green bell peppers (or 1 green + 1 yellow for color) 5 ripe tomatoes (or 400 g of crushed canned tomatoes out of season) 2 medium onions 3 cloves of garlic 1 to 2 teaspoons PDO Espelette pepper — see our spice guide 15 cl dry white wine (Irouléguy, dry Jurançon, or any white wine from the Southwest) 1 bouquet garni (thyme, bay leaf, parsley) — see our herb guide 2 tablespoons olive oil 1 pinch of sugar (optional, to balance the acidity of the tomatoes) Fresh flat-leaf parsley for finishing 🔪 Recommended Utensils Chef's knife — for cutting the chicken and slicing vegetables Cutting board — stable and hygienic surface Mandoline — for slicing peppers and onions into thin, even strips Manual chopper — for finely chopping garlic Cast iron pot or large heavy-bottomed sauté pan — essential for uniform cooking 👨🍳 Step-by-step preparation Step 1 — Prepare the vegetables Wash the peppers, remove seeds and membranes. Cut them into thin, even strips with a chef's knife on a cutting board — or with a mandoline for ultra-regular cuts. Finely slice the onions into half-moons. Finely chop the garlic with a manual chopper. Blanch and peel the tomatoes (make a cross incision, scald for 30 seconds, peel) then cut them into pieces. Out of season, quality canned crushed tomatoes are perfect. 👨🍳 CuisinerTelUnChef Tip Peel the tomatoes for a silkier sauce, or keep the skin for a more rustic and authentic version. The golden rule: in summer, always use fresh, ripe tomatoes from the garden or market. In winter, a good can of quality crushed tomatoes gives a better result than bland fresh tomatoes. Step 2 — Brown the chicken Carefully dry the chicken pieces with paper towels — dry meat browns infinitely better. Salt and pepper generously on the skin side. In the pot, heat the olive oil over high heat. Brown the pieces skin side first, 5 to 7 minutes, then turn and brown for 3 minutes on the flesh side. Work in batches so as not to overcrowd the pot — the pieces should brown, not steam. Set the browned pieces aside. 👨🍳 CuisinerTelUnChef Tip Do not try to cook the chicken completely at this stage — it will finish cooking in the sauce. The goal is only the coloration (Maillard reaction), which adds depth and aromatic richness to the whole dish. The caramelized juices at the bottom of the pot are precious: do not scrape them away; the sauce will pick them up during the deglazing with white wine. Step 3 — Caramelize the piperade In the same pot, sauté the onions over medium heat for 8 to 10 minutes until they become soft and slightly golden. Add the pepper strips. Mix and cook for 10 to 12 minutes over medium heat, stirring regularly — the peppers must become very soft. Add the chopped garlic and cook for 2 more minutes. 👨🍳 CuisinerTelUnChef Tip The key to a successful piperade: do not rush the cooking of the peppers. They must be really melting, almost candied, so the final sauce is silky and deeply fragrant. Patience at this stage makes all the difference. Step 4 — Build the Basque sauce Add the tomato pieces to the pot. Pour in the white wine and scrape the bottom to recover all the cooking juices. Add the bouquet garni, Espelette pepper, salt, and pepper. Simmer over medium heat for 10 minutes uncovered so the sauce starts to form and reduce. If the tomatoes are acidic, add a small pinch of sugar. Step 5 — Simmer the chicken in the sauce Return the chicken pieces to the pot, skin side up. Press them slightly into the sauce. Cover and let simmer over very low heat for 35 to 45 minutes. Turn the pieces once or twice during cooking. The sauce should gradually reduce and become thick and pearly. The chicken is done when the flesh detaches easily from the bone. Step 6 — Finish and serve Remove the bouquet garni. Taste and adjust salt, pepper, and Espelette pepper. Sprinkle with fresh chopped flat-leaf parsley. Place one or two chicken pieces on each plate, coat generously with piperade, and serve immediately. 🍽️ Ideal side dishes Side Dish Why Basmati or white rice Absorbs the sauce perfectly, classic pairing Steamed potatoes Simple and authentic, highlights the sauce Sautéed potatoes with garlic and parsley More gourmet and rustic version Creamy homemade mashed potatoes More gastronomic version — see our homemade mash recipe Rustic bread For dipping — convivial and authentic Fresh tagliatelle More indulgent and generous version 🍷 Wine pairings Poulet basquaise pairs ideally with wines from the Southwest and the Basque Country: Irouléguy red — the quintessential Basque wine, perfect terroir pairing Madiran — powerful and tannic, stands up to peppers and spice Côtes de Gascogne red — fruity, supple, and affordable Cahors — meaty and structured, very nice with stewed chicken Irouléguy white — for a lighter and aromatic version Dry Jurançon — floral and full-bodied, a surprising and elegant pairing 🔄 Recipe variations Poulet basquaise with olives — add 100 g of pitted green olives 15 minutes before the end Poulet basquaise with Bayonne ham — add 3 slices of Bayonne ham with the onions for an even more typical version Gastronomic version — peppers candied separately, roasted cherry tomatoes, fruity olive oil and fresh herb finish, served in individual pots Slow cooker version — same recipe, cook 4 to 5 hours at low temperature for even more melting meat Vegetarian poulet basquaise — replace chicken with roasted chickpeas and firm tofu for a plant-based version of the piperade ❄️ Storage and reheating Method Duration Tip Refrigerator 3 days Airtight container — even better the next day Freezer 3 months In individual portions, cooled completely Reheating 15 to 20 min Very low heat with a splash of water or broth if necessary ❌ The 7 mistakes to avoid ❌ Not drying the chicken before searing — damp meat steams instead of browning ❌ Overcrowding the pot during searing — pieces should be well spaced ❌ Rushing the peppers — they must be truly melting, not still firm ❌ Cooking on too high heat while simmering — the sauce will burn and the chicken will dry out ❌ Too much Espelette pepper — it should flavor without dominating ❌ Too much liquid — the sauce should reduce and concentrate, not be watery ❌ Serving without resting — 10 minutes off the heat before serving allows the flavors to harmonize 🥗 Nutritional values (per serving, without sides) Nutrient Approximate amount Calories 450 to 550 kcal Protein 40 to 45 g Fat 25 to 32 g Carbs 12 to 18 g Fiber 4 to 6 g ❓ Frequently Asked Questions Which chicken piece to choose? Legs and thighs with bone and skin are ideal for simmering — they remain tender and provide more flavor. Breasts are possible but require shorter cooking (20 to 25 minutes) to avoid drying out. Can you prepare poulet basquaise the day before? Yes — it is even recommended. Resting allows the flavors to develop and the sauce to gain depth. Reheat gently over very low heat. Which Espelette pepper to choose? Choose PDO Espelette pepper powder. Its heat is gentle and progressive, very different from Cayenne pepper. See our complete spice guide. Can you freeze poulet basquaise? Yes, up to 3 months. Cool completely before freezing in portions. Thaw in the refrigerator and reheat gently. Difference between "poulet basquaise" and "poulet à la basquaise"? Both refer to the same preparation: chicken simmered with Basque piperade. The name varies by region and family. 🔗 Related guides and recipes 🌶️ Spice Guide — Espelette pepper, dosage, and usage 🌿 Herb Guide — bouquet garni, parsley, thyme, bay leaf 🫒 Oil or Butter Guide — olive oil for searing and piperade 🥩 Bœuf Bourguignon — another great traditional simmered dish 🍺 Carbonnade Flamande — simmered dish from the North 🛒 Equip yourself like a Chef with CuisinerTelUnChef To succeed at your poulet basquaise like a pro: Our chef's knives — to cut chicken and vegetables with precision Our cutting boards — stable and hygienic surface Our mandolines — for perfectly even pepper strips Our manual choppers — for finely chopping garlic and parsley Our zesters/graters — for lemon zest finishes if desired 🌶️ Cook like a Chef with CuisinerTelUnChef Poulet basquaise is one of those recipes that seems simple but reveals all its richness when you take the time to respect each step — a beautiful browning of the chicken, a truly melting piperade, and a slow, patient simmer. This is the generous and authentic cuisine of the Basque Country: simple products, precise actions, and patience as a secret ingredient. Prepare it the day before for a family dinner — you will see, no one can resist a Basque sauce that perfumes the whole house.