Bruno Albouze Chicken Basquaise

Chicken Basquaise

Yields4 ServingsPrep Time35 minsCook Time1 hrTotal Time1 hr 35 minsDifficultyBeginnerRating


 1300 g Chicken thighs (4)
 100 g Spanish chorizo (Optional)
 200 g White wine, Chardonnay
 600 g Bell peppers (3)Mixed colored
 20 g Espelette pepper*According to taste
 300 g Onions, cut into thick slices
 30 g Garlic, minced
 20 g Tomato paste
 350 g Tomatoes
 500 g Chicken stock
 80 g Kalamata olives (Optional)
 5 g Bouquet (Thyme sprigs, bay leaf)
 1 g Saffron (Optional)
 3 g Paprika
 650 g Yukon potatoes (4)Medium size
 100 g Bell pepper (1/2)
 20 g Parsley, chopped



Chicken Basquaise or Basque chicken (Basque braised chicken with peppers). This specialty comes from the Basque country, between France and Spain at the heart of Pyrénée. Poulet Basquaise is one of the best known of the southwest region. Best accompaniment for this dish are potatoes and rice. *The Espelette pepper, also known as Piment d’Espelette, is a chili pepper cultivated in the French commune of Espelette, Pyrénées-Atlantiques. It is mildly hot, an when it comes to Basque cuisine, the Espelette pepper reigns supreme.


Scrub potatoes and remove the eyes. Cut potatoes in four quarters; lengthwise. For better looking, turn each potato angles into an oval shape. Reserve potatoes in cool water to prevent from browning.

For The Garnishing

How to cut bell pepper into fine brunoise (1/16 inch / 2mm). Remove bell pepper stem, cut into quarters, and square them off. Remove white membranes and seeds. Even out each portion into 2mm thick slabs, and cut into julienne, and dice. Save trimmings for your next salad or stock.


Separate chicken thigh from drumstick, cut off knuckles and save for chicken stock. Season chicken parts with salt, and dredge chicken in some flour, shake off excess flour. Heat up a large sautoir, and without extra fat sear chicken skin side down first, then flip. Remove seared meat from pan, and add onions, bell peppers, and piment. Season with salt and pepper and cook for about 8 minutes on medium high heat; stirring up every so often. Add garlic, tomato paste, herbs, and cook until fragrant (3 min). Deglaze with wine and reduce to dry. Add tomatoes, olives, chicken, paprika, saffron and stock. Cover and cook for 20 minutes. Add potatoes, and chorizo continue to cook for 20 minutes more. Remove the lid, and finish cooking on low simmer for 15 minutes more. Transfer Basquaise chicken to another serving dish if desired, and garnish with brunoise and chopped parsley. Bon appétit!

Bruno Albouze BBQ Basquaise

Leave a Reply

Sign up for Bruno Albouze's Newsletter

Be first to know about new recipes and special offers from Bruno Albouze’s Real Deal Cooking Channel

Connect with Chef Bruno Albouze on Social Media

Secure Online Payments & Donations

Pay Pal and credit card logos





Enter your email address and get the FREE EBOOK

Scroll to Top