Poulet Basquaise, a vibrant and flavor-packed dish from the Basque region of France, perfectly captures the spirit of its origin. This dish, with its combination of tender chicken, bell peppers, tomatoes, and aromatic spices, is a colorful celebration on a plate. My first encounter with Poulet Basquaise was during a summer trip to Biarritz. The dish, with its bold flavors and rich colors, was a reflection of the lively Basque culture. It’s a culinary journey to southwestern France, and I’m excited to guide you through its creation.

Authentic Poulet Basquaise Recipe

Preparation Time: 20 mins | Cooking Time: 1 hour | Serves: 4-6


  • 4 chicken thighs and 4 drumsticks
  • 2 red bell peppers, sliced
  • 2 green bell peppers, sliced
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 4 large tomatoes, peeled and chopped
  • 1/2 cup white wine
  • 1 tsp smoked paprika
  • 1 tsp thyme
  • Olive oil
  • Salt and pepper to taste


  1. Brown the Chicken:
    • Season chicken pieces with salt and pepper. In a large skillet, heat olive oil over medium-high heat and brown the chicken on all sides. Remove and set aside.
  2. Cook the Vegetables:
    • In the same skillet, add onions and garlic, cooking until soft. Add bell peppers and cook for 5 minutes.
  3. Simmer the Dish:
    • Add tomatoes, white wine, paprika, and thyme. Bring to a simmer, then return the chicken to the skillet.
    • Cover and simmer for about 45 minutes, or until the chicken is cooked through.

Enjoy your Poulet Basquaise with a side of rice or crusty bread to soak up the delicious sauce. A glass of crisp white wine from the Basque region, like a Txakoli, would make an excellent pairing. Embrace the flavors of the Basque Country in every bite. Bon appétit!

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