Photograph of the finished Poulet à la basquaise

France · Gà om ớt chuông giăm bông Basquaise

Poulet à la basquaise

1 hr 20 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 800 g
  • Photograph of Bell pepper Bell pepper 6
  • Photograph of Ham Ham 200 g
  • Photograph of Tomato Tomato 8
  • Photograph of Onion Onion 2
  • Photograph of Espelette chilli powder Espelette chilli powder 12 g
  • Photograph of Olive oil Olive oil 100 ml
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Basmati rice Basmati rice 320 g
  • Photograph of White wine White wine 240 ml

Method

  1. 1 Grill the bell peppers until the skin is charred, then peel and cut them into strips. Peeling the skin is a key difference from simply stir-frying fresh peppers.
  2. 2 Fry Bayonne ham strips for 4 minutes to extract the salty fat, which is what distinguishes basquaise from vegetarian piperade.
  3. 3 Pan-fry the chicken in the oil for 6 minutes on each side, then remove.
  4. 4 Sauté onions, garlic, tomatoes, and chili strips for 12 minutes, then pour in white wine and sprinkle with espice powder.
  5. 5 Put the chicken in a covered pot and simmer for 30 minutes, then serve with fluffy rice.

With an appliance

  • Oven 1 hr 10 min

    Replace step 5: Cover and simmer the chicken with bell pepper sauce on the middle rack of the oven at 180 degrees for 25 minutes; keep step 1 as is so the bell peppers are charred and easy to peel.

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