Uncover the Flavors of the French Basque Country
A Culinary Journey to the Pyrenees
Chicken Basquaise, a traditional French Basque dish, is a symphony of flavors that will leave you wanting more. This classic recipe combines the sweetness of peppers, the pungency of onions, and the depth of garlic, creating a culinary experience like no other. Paired with a rich Basque wine, this dish embodies the essence of French Basque cooking.
The Perfect Blend of Flavors
The peppers, onions, and garlic are slowly cooked until they melt together, then topped with the distinctive piment d’Espelette and browned chicken. The result is a dish that exudes simplicity and elegance.
A Recipe Worth Discovering
Despite its rich flavors, Chicken Basquaise is a relatively unknown recipe, making it a hidden gem in the culinary world. We’re excited to share this traditional dish with you, and we’re confident it will become a new favorite.
Getting Started
Before you begin, make sure to prepare the Pipérade, a crucial component of this recipe. This flavorful mixture of peppers, onions, and garlic sets the stage for the entire dish.
Ingredients
- 1 (3- to 3-1/2-pound) broiler chicken, cut into 8 pieces
- 1 tablespoon olive oil
- Pipérade (see note)
Cooking with Ease
Rinse the chicken pieces and pat them dry with paper towels. Season with salt and freshly ground pepper. Heat the olive oil over medium-high heat in a large casserole or Dutch oven. Add the chicken pieces in batches, cooking until they’re well-browned on all sides. Remove the browned pieces to a plate and set aside.
Assembling the Dish
Discard excess oil and wipe out the pot with paper towels. Place the Pipérade in the bottom of the pot, top with the browned chicken pieces, cover, and bring to a simmer over low heat. Cook, stirring occasionally, until the chicken is cooked through, about 45 minutes. Serve on top of steamed rice or potatoes.
The Perfect Pairing
To complete the Basquaise experience, pair your dish with a rich Basque wine, such as Domaine Ilarria Irouléguy Rouge from France. This wine, made from a blend of Tannat, Cabernet Franc, and Cabernet Sauvignon, complements the rustic flavors of the sauce with its smoky flavor and dark fruits.
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