Basque chicken is a traditional recipe of the Basque Country, originating in the Soule region, in the east of the Basque Country. It can be enjoyed all year round: in winter to enjoy a warm and comforting dish or in summer to enjoy the flavours of the south.Its recipe is in the colours of the Basque flag: red, green and white.

This is a recipe for chicken delicately raised with Espelette pepper and sublimated with a piperade with spices. This dish is traditionally served with white rice.

Originally, the sauce of the Basque Chicken consisted of bread and vegetables. Gradually, the recipe for the sauce has evolved to make way for a piperade. 

Chicken Basquaise is a well-known culinary speciality whose traditional recipe of Chicken Basquaise has been revisited by many chefs. Discover or rediscover his original recipe with the flavours of Albert Ménès. 

Ingredients

• 6 chicken thighs
• 1 kg ripe tomatoes
• 1 kg Albert Ménès red piquillo peppers
• 3 large white onions
• 2 tablespoons Albert Ménès garlic semolina
• 1 tablespoon Albert Ménès Label Rouge herbes de Provence
• 2 large Albert Ménès bay leaves
• 20 cl white wine
• 10 cl olive oil
• Albert Ménès pink salt with Espelette pepper
• Albert Ménès ground black pepper 
• 1 spoon of Espelette Pepper

Preparation : 

Peel and finely chop the onions.

Wash the tomatoes and chop into small pieces.

Wash and seed your peppers, then cut into thin strips.

Heat the olive oil in a casserole dish and sauté the onions, tomatoes and peppers.

Add the garlic semolina as you cook. Add salt and pepper to taste and cover.

Simmer for at least 15 minutes.

In a frying pan, brown the chicken thighs in olive oil.

Stir the chicken thighs into the vegetable mixture, then add the herbes de Provence, bay leaves, white wine and Espelette Pepper.

Cover and cook over a low heat for at least 30 minutes.

Serve the chicken basquaise with white rice.

What to eat the Chicken Basquaise with?

A dish rich in South-Western flavours and delicately spiced with Espelette pepper, this dish is often accompanied by rice for maximum pleasure and tradition. 

You can also enjoy it with steamed potatoes that will go perfectly with your preparation of peppers. 

For a little more originality, you can cook a dauphinois gratin or scented semolina to accompany your chicken or taste it with sweet potato fries.

What to drink with the Chicken Basquaise ?

To accompany this delicious recipe with southern flavors, you will have the choice because the flavors of this Basque recipe go well with almost everything. .

Chicken Basquaise goes well with a red wine such as Bordeaux or Chinon as well as with a white or rosé wine.

However, please do not choose a wine that is too strong as this may mask the good taste of the boiled chicken.

Zoom on Albert Ménès products

• Add a Spanish touch to your recipe with our piquillos peppers with sliced garlic. Piquillos peppers originate in northern Spain. Very famous for their soft flesh and soft texture, the fruity flavor of this pepper will perfectly complement your aperitifs or your kitchen. They are delicately raised with garlic and cut into thin slices to allow you to easily integrate them into many recipes.

• Garlic granule has been selected for its flavor and character that will scent wonderfully your sauces, ratatouilles, garlic or Basque chicken. The semolina format makes it very practical and easy to use for everyday use. You can also find it in a large 250g format If you are a truffle lover, you will love our Garlic and Truffle which will bring a touch of elegance and refinement to your kitchen.

• Albert Ménès' Espelette Pepper is an essential ingredient in Basque cuisine. With its orange hue and slightly spicy, fruity flavor, it adds a touch of warmth and taste to many dishes. With a strength of 4 out of 10, this pepper enhances a dish with subtlety without being overpowering or masking the flavors of the dish it accompanies. Also available in a small 40g format and in an organic version, Espelette Pepper powder is perfect for sprinkling on your meat and fish dishes.

• Our ground black pepper comes from Brazil where it grows in clusters on long vines. To obtain this pepper with a very aromatic fragrance, the seeds are harvested green, just before maturity. They are then allowed to dry for several days in the sun until the seeds have reached their final black pepper colour. All grains are then carefully sorted and ground. The spiciness of this pepper is very pleasant and offers a nice length in the mouth. At Albert Ménès, we want you to discover exceptional peppers. Discover our full range of peppercorns and berries with origins from around the world.

• Bay Leaves is an essential ingredient in the Basque chicken recipe. The Albert Ménès whole leaf laurel is carefully sorted by hand in order to keep only the most beautiful leaves and thus guarantee you undeniable quality. The Laurier has both sweet and bitter flavours that harmonize perfectly with many southern culinary preparations such as marinades, daubes and sauces.

• Exclusive Albert Ménès recipe, the Pink Salt of the Himalayas with Espelette Pepper is a tasty alternative to classic salt to enhance your dishes with a touch of warmth and originality. The Espelette peppers used to perfume this pink salt are exceptional A.O.P. peppers grown in the Basque Country and picked by hand. They are dried in the southern sun before being baked in the oven to bring out all its flavours. Espelette pepper is perfectly balanced with the rare purity and crunchiness of pink Himalayan salt. Celery Salt, Flower of Salt with Truffle or Pink Salt with Truffle, fall in love with our range of exclusive salt mixtures to delight your taste buds.

• Certified "Label Rouge", Herbs of Provence have become an indispensable part of your kitchen to perfume all your dishes. This mixture consists of savory, oregano, rosemary and thyme. These aromatic plants come from the Provençal terroir and are harvested by a cooperative in the south of France with a rich know-how, guaranteeing traceability from seed to plate. Available in large format, a practical and economical format for daily use on fish, meat or vegetables.