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Poulet Basquaise
Chicken braised in piperade with Bayonne ham and Espelette — the Basque one-pot that feeds a crew and tastes better tomorrow
- Prep
- 25 min
- Cook
- 55 min
- Serves
- 6
Ingredients
- Chicken legs and thighs, bone-in — 1.8 kg
- Olive oil — 50 ml
- Bayonne ham (or prosciutto), sliced — 80 g
- Red peppers, sliced — 350 g
- Green peppers, sliced — 250 g
- Onions, sliced — 300 g
- Garlic, sliced — 15 g
- Ripe tomatoes, chopped — 600 g
- Dry white wine — 150 ml
- Espelette pepper — 4 g
- Thyme — 4 sprigs; bay 1
- Fine salt — 12 g
- Long-grain rice — 360 g
- Chicken stock — 540 ml
Method
- Season chicken; brown in oil in a wide cocotte, 8 min; remove.
- Crisp the ham 1 min; remove and reserve. Sweat onions and garlic 5 min.
- Add peppers, thyme, bay and half the Espelette; cook 8 min.
- Add wine, reduce 2 min; add tomatoes and salt. Nestle chicken in, skin up.
- Braise uncovered at a simmer (or 170 °C oven) 35–40 min until legs reach 82 °C and the sauce is thick.
- Pilaf: toast rice in 20 ml oil 2 min, add hot stock, cover, 12 min low heat, rest 8 min.
- Finish the basquaise with the crisped ham torn over and remaining Espelette.