Recipe by Keith Floyd

Poulet Basquaise

Name: Poulet Basquaise
Yield: 4 servings
Ingredients: 1 chicken, about 3 lb, jointed; 2 red peppers and 1 green pepper, sliced; 4 ripe tomatoes, chopped; 1 onion, sliced; 3 cloves garlic, chopped; 1 cup dry white wine

A Basque chicken braise with sweet peppers, tomatoes, and a little ham, cooked slowly with white wine.

By Keith Floyd

This is the Basque country by way of Floyd's travels: chicken jointed and browned hard, then simmered with peppers and tomato until the sauce is thick and red. He served it straight from the pan with rice and more wine.

The dish

2 of 6 items checked

Poulet Basquaise

Claimed by Keith Floyd

Serves 4 · 2 of 6 items checked · 4 aisles

Produce

4tomatoes
1onion
3 clovesgarlicChecked by Keith Floyd

Meat & Poultry

3 lbchicken

Pantry / Durable

1 cupdry white wine

Spices & Seasoning

3peppersChecked by Keith Floyd

Cooking Instructions

Joint the chicken, season it, and brown it well in olive oil in a wide casserole. Set the pieces aside.
Soften the sliced onion and peppers in the same pan, then add the garlic and the diced ham and cook for a few minutes more.
Return the chicken, add the chopped tomatoes and the wine, and bring to a simmer. Cover and cook gently for about forty minutes.
Uncover, raise the heat, and reduce the sauce until it coats the chicken. Check the seasoning and serve with rice or potatoes.

Adapted from Floyd on France.

Served at

A harvest lunch in Wiltshire · Wiltshire, England

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