🍗 Poulet Basquaise

Name: Poulet Basquaise
Total time: 75 min
Yield: 4
Cuisine: France · Basque Country
Ingredients: 1.2 kg chicken pieces (thighs and drumsticks); 2 red and 2 green bell peppers, in strips; 500 g tomatoes, chopped; 2 onions, sliced; 80 g Bayonne ham, in strips; 2 garlic cloves, minced; 1 tsp Espelette pepper; 2 tbsp olive oil; Salt

Origin: France · Basque Country

542kcal

per serving · 350 g

155kcal

per 100 g

52 gProtein15 g / 100 g

24 gFat7 g / 100 g

21 gCarbs6 g / 100 g

Poulet basquaise is Basque-style chicken braised in a colourful sauce of red and green peppers, tomatoes and onion, flavoured with Bayonne ham and the mild heat of Espelette pepper. The chicken becomes tender and the sauce sweet, smoky and slightly spicy. It is served hot, usually with rice or potatoes.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb6 g carbs per 100 g

✓

High protein15 g protein per 100 g — 39% of the calories

Not vegetarianbecause of: chicken, bayonne ham

Not veganbecause of: chicken, bayonne ham

Contains porkbecause of: bayonne ham

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

chickenbell peppertomatoonionbayonne hamespelette pepper

Recipe

4 servings75 min

Ingredients

1.2 kg chicken pieces (thighs and drumsticks)
2 red and 2 green bell peppers, in strips
500 g tomatoes, chopped
2 onions, sliced
80 g Bayonne ham, in strips
2 garlic cloves, minced
1 tsp Espelette pepper
2 tbsp olive oil
Salt

Method

Season the chicken with salt and brown it in the olive oil in a large casserole; set aside.
Fry the ham briefly, then add the onions and peppers and cook for 10 minutes until soft.
Add the garlic, tomatoes and Espelette pepper and cook for 5 minutes.
Return the chicken, cover and simmer for 35–40 minutes until cooked through.
Uncover for the last 10 minutes to thicken the sauce; adjust the salt and serve.

How to make it lighter

Remove the chicken skin before browning to cut the fat noticeably.
Use 1 tbsp oil instead of 2; 1 tbsp olive oil ≈ 120 kcal.
Serve with a small portion of rice and extra peppers from the sauce.

History

The dish comes from the French Basque Country, where its pepper-and-tomato base is closely related to the local piperade. Bayonne ham and Espelette pepper, both regional products with protected status, give it its character.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Poulet Basquaise and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →