Poulet Basquaise
Poulet Basquaise pairs chicken with Bayonne ham, plum tomatoes, and fresh thyme in a rustic Basque braise for four servings.
TOTAL TIME
1 hr 33 min
ACTIVE TIME
48 min
QUANTITY
8 pieces · ~3.4 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/15
Tools0/14
Ingredients0/15 gathered · 4 servings
2piece
4clove
3piece
1piece
120g
600g
10g
1,600g
1tsp
0.5tsp
3tbsp1tsp
150ml
3piece
2piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2piece | — | — | |
| 2 | | 4clove | — | — | |
| 3 | | 3piece | — | — | |
| 4 | | 1piece | — | — | |
| 5 | | 120g | — | — | |
| 6 | | 600g | — | — | |
| 7 | | 10g | — | — | |
| 8 | | 1,600g | — | — | |
| 9 | | 1tsp | — | — | |
| 10 | | 0.5tsp | — | — | |
| 11 | | 3tbsp | — | — | |
| 12 | 1tsp | — | — | ||
| 13 | | 150ml | — | — | |
| 14 | | 3piece | — | — | |
| 15 | | 2piece | — | — |
Tools20 items
Serveware1 item
Procedure53 steps
1 of 53
Lay the onions on the chopping board.
White onion · 2 piece
⏱ 5s
ResultWhite onion2 of 53
Cut the onions in half through the root and peel off the skins.
⏱ 40s
ResultHalved white onion5 of 53
Lay the garlic cloves on the chopping board.
Garlic · 4 clove⏱ 5s
ResultGarlic6 of 53
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves9 of 53
Put the red peppers in the colander.
Red pepper · 3 piece
⏱ 5s
ResultRed pepper10 of 53
Add the green pepper.
Green pepper · 1 piece⏱ 5s
ResultRed and green peppers11 of 53
Rinse the peppers under cold running water.
⏱ 30s
ResultRinsed peppers12 of 53
Lay the peppers on the chopping board.
⏱ 5s
ResultRinsed peppers13 of 53
Halve the peppers lengthways and pull out the stalks, seeds and white ribs.
⏱ 1 min 30s
ResultDeseeded peppers14 of 53
Cut the peppers into strips about 1 cm wide.
⏱ 1 min 30s
ResultPepper strips16 of 53
Lay the Bayonne ham on the chopping board.
Bayonne ham · 120 g⏱ 5s
ResultBayonne ham19 of 53
Lay the tomatoes on the chopping board.
Plum tomatoes · 600 g⏱ 5s
ResultPlum tomatoes20 of 53
Cut out the cores and chop the tomatoes roughly.
⏱ 1 min 30s
ResultRoughly chopped plum tomatoes21 of 53
Scrape the tomatoes and their juice into a second medium bowl.
⏱ 10s
ResultRoughly chopped plum tomatoesused in step 4522 of 53
Lay the parsley on the chopping board.
Flat-leaf parsley · 10 g⏱ 5s
ResultFlat-leaf parsley25 of 53
Lay the chicken on the clean chopping board.
Whole chicken · 1,600 g⏱ 10s
ResultWhole chicken26 of 53
Cut the chicken into 8 pieces, 2 drumsticks, 2 thighs, 2 wings and 2 breast halves, cutting through the joints.
⏱ 6 min
ResultChicken joints27 of 53
Lay the 8 pieces on the plate, leaving the carcass on the board.
⏱ 15s
ResultChicken pieces28 of 53
Bag the carcass for the freezer to make stock, or throw it away.
⏱ 10s
29 of 53
Season the chicken all over with the salt.
Salt · 1 tsp⏱ 15s
ResultSalted chicken pieces30 of 53
Season with the black pepper.
Ground black pepper · 0.5 tsp⏱ 10s
ResultSeasoned chicken piecesused in step 3331 of 53
Pour the olive oil into the large heavy-based pan.
Extra-virgin olive oil · 3 tbsp
⏱ 5s
ResultExtra-virgin olive oil32 of 53
Heat over a medium-high heat until the oil shimmers.
⏱ 1 min 30s
ResultHot olive oil33 of 53
Lay the chicken pieces in the pan skin side down.
⏱ 20s
ResultChicken in hot oil34 of 53
Brown for about 8 minutes, turning with tongs, until the skin is deep golden all over.
⏱ 8 min
ResultBrowned chicken35 of 53
Lift the chicken onto a clean plate, leaving the fat in the pan.
⏱ 20s
ResultBrowned chicken piecesused in step 4836 of 53
Add the onions.
⏱ 5s
ResultOnions in chicken fat37 of 53
Cook over a medium heat for about 5 minutes, stirring, until soft.
⏱ 5 min
ResultSoftened onions41 of 53
Cook for about 10 minutes, stirring now and then, until the peppers are soft.
⏱ 10 min
ResultSoftened pepper base42 of 53
Stir in the piment d'Espelette.
Piment d'Espelette · 1 tsp
⏱ 5s
ResultPepper base with espelette43 of 53
Pour in the wine.
Dry white wine · 150 ml⏱ 5s
ResultPepper base with wine44 of 53
Let it bubble for about 2 minutes, until reduced by half.
⏱ 2 min
ResultReduced pepper base45 of 53
Add the tomatoes and their juice.
⏱ 10s
ResultBasquaise sauce base46 of 53
Add the thyme sprigs.
Fresh thyme sprigs · 3 piece⏱ 5s
ResultSauce base with thyme47 of 53
Add the bay leaves.
Bay leaf · 2 piece⏱ 5s
ResultBasquaise sauce48 of 53
Nestle the chicken back into the sauce, skin side up, with any juices from the plate.
⏱ 20s
ResultChicken in basquaise sauce49 of 53
Bring to a gentle simmer.
⏱ 3 min
ResultSimmering chicken basquaise50 of 53
Turn the heat down low and cover with the lid.
⏱ 10s
51 of 53
Simmer gently for 45 minutes, until the chicken is tender and cooked through. Check the thickest piece reads 74 °C on a thermometer.
⏱ 45 min
ResultBraised chicken basquaise52 of 53
Fish out the thyme stalks and bay leaves with tongs.
⏱ 15s
ResultFinished chicken basquaiseused in step 5453 of 53
Throw away the herbs.
⏱ 5s
Total Time1 hr 33 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 piece | | Lay the onions on the chopping board.⏱ 5sResultWhite onion |
| 2 | White onionstep 1 | | Cut the onions in half through the root and peel off the skins.⏱ 40sResultHalved white onion |
| 3 | Halved white onionstep 2 | | Slice the halves thinly into half-moons.⏱ 1 minResultSliced Onion |
| 4 | Sliced Onionstep 3 | | Put the onions in the medium bowl.⏱ 5sResultSliced Onionused in step 36 |
| 5 | 4 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 6 | Garlicstep 5 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 7 | Peeled garlic clovesstep 6 | | Slice the garlic thinly.⏱ 30sResultThinly sliced garlic |
| 8 | Thinly sliced garlicstep 7 | | Put the garlic in the small bowl.⏱ 5sResultThinly sliced garlicused in step 38 |
| 9 | 3 piece | | Put the red peppers in the colander.⏱ 5sResultRed pepper |
| 10 | 1 piece | | Add the green pepper.⏱ 5sResultRed and green peppers |
| 11 | — | | Rinse the peppers under cold running water.⏱ 30sResultRinsed peppers |
| 12 | — | | Lay the peppers on the chopping board.⏱ 5sResultRinsed peppers |
| 13 | — | | Halve the peppers lengthways and pull out the stalks, seeds and white ribs.⏱ 1 min 30sResultDeseeded peppers |
| 14 | — | | Cut the peppers into strips about 1 cm wide.⏱ 1 min 30sResultPepper strips |
| 15 | Pepper stripsstep 14 |  | Put the peppers in the large bowl.⏱ 10sResultPepper stripsused in step 40 |
| 16 | 120 g | | Lay the Bayonne ham on the chopping board.⏱ 5sResultBayonne ham |
| 17 | Bayonne hamstep 16 | | Cut the ham into strips about 1 cm wide.⏱ 45sResultSliced Bayonne ham |
| 18 | Sliced Bayonne hamstep 17 | | Put the ham in a second small bowl.⏱ 5sResultSliced Bayonne hamused in step 39 |
| 19 | 600 g | | Lay the tomatoes on the chopping board.⏱ 5sResultPlum tomatoes |
| 20 | Plum tomatoesstep 19 | | Cut out the cores and chop the tomatoes roughly.⏱ 1 min 30sResultRoughly chopped plum tomatoes |
| 21 | Roughly chopped plum tomatoesstep 20 | | Scrape the tomatoes and their juice into a second medium bowl.⏱ 10sResultRoughly chopped plum tomatoesused in step 45 |
| 22 | 10 g | | Lay the parsley on the chopping board.⏱ 5sResultFlat-leaf parsley |
| 23 | Flat-leaf parsleystep 22 | | Chop the parsley finely.⏱ 40sResultFinely chopped parsley |
| 24 | Finely chopped parsleystep 23 | | Put the parsley in a third small bowl.⏱ 5sResultFinely chopped parsleyused in step 55 |
| 25 | 1,600 g | | Lay the chicken on the clean chopping board.⏱ 10sResultWhole chicken |
| 26 | Whole chickenstep 25 | | Cut the chicken into 8 pieces, 2 drumsticks, 2 thighs, 2 wings and 2 breast halves, cutting through the joints.⏱ 6 minResultChicken joints |
| 27 | Chicken jointsstep 26 | | Lay the 8 pieces on the plate, leaving the carcass on the board.⏱ 15sResultChicken pieces |
| 28 | — | | Bag the carcass for the freezer to make stock, or throw it away.⏱ 10s |
| 29 | 1 tsp | | Season the chicken all over with the salt.⏱ 15sResultSalted chicken pieces |
| 30 | 0.5 tsp | | Season with the black pepper.⏱ 10sResultSeasoned chicken piecesused in step 33 |
| 31 | 3 tbsp | | Pour the olive oil into the large heavy-based pan.⏱ 5sResultExtra-virgin olive oil |
| 32 | — | | Heat over a medium-high heat until the oil shimmers.⏱ 1 min 30sResultHot olive oil |
| 33 | Seasoned chicken piecesstep 30 | | Lay the chicken pieces in the pan skin side down.⏱ 20sResultChicken in hot oil |
| 34 | — | | Brown for about 8 minutes, turning with tongs, until the skin is deep golden all over.⏱ 8 minResultBrowned chicken |
| 35 | Browned chickenstep 34 | | Lift the chicken onto a clean plate, leaving the fat in the pan.⏱ 20sResultBrowned chicken piecesused in step 48 |
| 36 | Sliced Onionstep 4 | | Add the onions.⏱ 5sResultOnions in chicken fat |
| Browned chicken piecesstep 35 | |||
| 37 | — | | Cook over a medium heat for about 5 minutes, stirring, until soft.⏱ 5 minResultSoftened onions |
| 38 | Thinly sliced garlicstep 8 | | Add the garlic.⏱ 5sResultOnions and garlic |
| 39 | Sliced Bayonne hamstep 18 | | Add the ham.⏱ 5sResultOnions, garlic and ham |
| 40 | Pepper stripsstep 15 | | Add the peppers.⏱ 10sResultOnion and garlic mixture |
| 41 | — | | Cook for about 10 minutes, stirring now and then, until the peppers are soft.⏱ 10 minResultSoftened pepper base |
| 42 | 1 tsp | | Stir in the piment d'Espelette.⏱ 5sResultPepper base with espelette |
| 43 | 150 ml | | Pour in the wine.⏱ 5sResultPepper base with wine |
| 44 | — | | Let it bubble for about 2 minutes, until reduced by half.⏱ 2 minResultReduced pepper base |
| 45 | Roughly chopped plum tomatoesstep 21 | | Add the tomatoes and their juice.⏱ 10sResultBasquaise sauce base |
| 46 | 3 piece | | Add the thyme sprigs.⏱ 5sResultSauce base with thyme |
| 47 | 2 piece | | Add the bay leaves.⏱ 5sResultBasquaise sauce |
| 48 | Browned chicken piecesstep 35 | | Nestle the chicken back into the sauce, skin side up, with any juices from the plate.⏱ 20sResultChicken in basquaise sauce |
| 49 | — | | Bring to a gentle simmer.⏱ 3 minResultSimmering chicken basquaise |
| 50 | — | | Turn the heat down low and cover with the lid.⏱ 10s |
| 51 | — | | Simmer gently for 45 minutes, until the chicken is tender and cooked through. Check the thickest piece reads 74 °C on a thermometer.⏱ 45 minResultBraised chicken basquaise |
| 52 | Braised chicken basquaisestep 51 | | Fish out the thyme stalks and bay leaves with tongs.⏱ 15sResultFinished chicken basquaiseused in step 54 |
| 53 | — | | Throw away the herbs.⏱ 5s |
| Total Time | 1 hr 33 min | ||
Serving
- Lift the chicken into the serving bowl with tongs and ladle the sauce over.
- Scatter the parsley over and serve.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 989kcal | |
| 75g | |
| 56g | |
| 15g | |
| 23g | |
| 14g | |
| 4g | |
| 1,315mg |
Ingredients0/15
Tools0/14
Recipe
Poulet Basquaise
Poulet Basquaise pairs chicken with Bayonne ham, plum tomatoes, and fresh thyme in a rustic Basque braise for four servings.
What you’ll doYou will joint a whole chicken, season and sear the pieces until golden, then set them aside. Build a flavour base by cooking sliced onions, garlic and peppers in the rendered fat, add ham and tomatoes with wine and spices, then nestle the chicken back in and simmer gently for 45 minutes until the sauce is rich and the chicken tender.
Serves4
Total1 hr 33 min
LevelMedium
Ingredients
- White onion2 piece
- Garlic4 clove
- Red pepper3 piece
- Green pepper1 piece
- Bayonne ham120 g
- Plum tomatoes600 g
- Flat-leaf parsley10 g
- Whole chicken1,600 g
- Salt1 tsp
- Ground black pepper0.5 tsp
- Extra-virgin olive oil3 tbsp
- Piment d'Espelette1 tsp
- Dry white wine150 ml
- Fresh thyme sprigs3 piece
- Bay leaf2 piece
Tools
Large serving bowlPan lidTongsWork surfaceThinly bowl (small bowl)Bayonne ham bowl (small bowl)Parsley bowl (small bowl)Chicken basquaise bowl (small bowl)Large heavy based saucepanChef's knifeOnion bowl (medium bowl)Plum tomatoes bowl (medium bowl)Large bowlWooden spoonColanderLadleChicken pieces plate (plate)Plate 2 (plate)Chopping boardThermometer
Method
1
Lay the onions on the chopping board.
5sChopping boardWhite onion · 2 piece
2
Cut the onions in half through the root and peel off the skins.
40sChopping board, Chefs knifeWhite onion · step 1
3
Slice the halves thinly into half-moons.
1 minChopping board, Chefs knifeHalved white onion · step 2
4
Put the onions in the medium bowl.
Result · Sliced Onion · used in step 36
5sOnion bowl (medium bowl)Sliced Onion · step 3
5
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic · 4 clove
6
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic · step 5
7
Slice the garlic thinly.
30sChopping board, Chefs knifePeeled garlic cloves · step 6
8
Put the garlic in the small bowl.
Result · Thinly sliced garlic · used in step 38
5sThinly bowl (small bowl)Thinly sliced garlic · step 7
9
Put the red peppers in the colander.
5sColanderRed pepper · 3 piece
10
Add the green pepper.
5sColanderGreen pepper · 1 piece
11
Rinse the peppers under cold running water.
30sColander
12
Lay the peppers on the chopping board.
5sChopping board
13
Halve the peppers lengthways and pull out the stalks, seeds and white ribs.
1 min 30sChopping board, Chefs knife
14
Cut the peppers into strips about 1 cm wide.
1 min 30sChopping board, Chefs knife
15
Put the peppers in the large bowl.
Result · Pepper strips · used in step 40
10sLarge bowlPepper strips · step 14
16
Lay the Bayonne ham on the chopping board.
5sChopping boardBayonne ham · 120 g
17
Cut the ham into strips about 1 cm wide.
45sChopping board, Chefs knifeBayonne ham · step 16
18
Put the ham in a second small bowl.
Result · Sliced Bayonne ham · used in step 39
5sBayonne ham bowl (small bowl)Sliced Bayonne ham · step 17
19
Lay the tomatoes on the chopping board.
5sChopping boardPlum tomatoes · 600 g
20
Cut out the cores and chop the tomatoes roughly.
1 min 30sChopping board, Work surface, Chefs knifePlum tomatoes · step 19
21
Scrape the tomatoes and their juice into a second medium bowl.
Result · Roughly chopped plum tomatoes · used in step 45
10sPlum tomatoes bowl (medium bowl)Roughly chopped plum tomatoes · step 20
22
Lay the parsley on the chopping board.
5sChopping boardFlat-leaf parsley · 10 g
23
Chop the parsley finely.
40sChopping board, Chefs knifeFlat-leaf parsley · step 22
24
Put the parsley in a third small bowl.
Result · Finely chopped parsley · used in step 55
5sParsley bowl (small bowl)Finely chopped parsley · step 23
25
Lay the chicken on the clean chopping board.
10sChopping boardWhole chicken · 1,600 g
26
Cut the chicken into 8 pieces, 2 drumsticks, 2 thighs, 2 wings and 2 breast halves, cutting through the joints.
6 minChopping board, Chefs knifeWhole chicken · step 25
27
Lay the 8 pieces on the plate, leaving the carcass on the board.
15sChicken pieces plate (plate)Chicken joints · step 26
28
Bag the carcass for the freezer to make stock, or throw it away.
10sChopping board
29
Season the chicken all over with the salt.
15sChicken pieces plate (plate)Salt · 1 tsp
30
Season with the black pepper.
Result · Seasoned chicken pieces · used in step 33
10sChicken pieces plate (plate)Ground black pepper · 0.5 tsp
31
Pour the olive oil into the large heavy-based pan.
5sLarge heavy based saucepanExtra-virgin olive oil · 3 tbsp
32
Heat over a medium-high heat until the oil shimmers.
1 min 30sLarge heavy based saucepan
33
Lay the chicken pieces in the pan skin side down.
20sLarge heavy based saucepan, TongsSeasoned chicken pieces · step 30
34
Brown for about 8 minutes, turning with tongs, until the skin is deep golden all over.
8 minLarge heavy based saucepan, Tongs
35
Lift the chicken onto a clean plate, leaving the fat in the pan.
Result · Browned chicken pieces · used in step 48
20sPlate 2 (plate), TongsBrowned chicken · step 34
36
Add the onions.
5sLarge heavy based saucepanSliced Onion · step 4Browned chicken pieces · step 35
37
Cook over a medium heat for about 5 minutes, stirring, until soft.
5 minLarge heavy based saucepan, Wooden spoon
38
Add the garlic.
5sLarge heavy based saucepanThinly sliced garlic · step 8
39
Add the ham.
5sLarge heavy based saucepanSliced Bayonne ham · step 18
40
Add the peppers.
10sLarge heavy based saucepanPepper strips · step 15
41
Cook for about 10 minutes, stirring now and then, until the peppers are soft.
10 minLarge heavy based saucepan, Wooden spoon
42
Stir in the piment d'Espelette.
5sLarge heavy based saucepanPiment d'Espelette · 1 tsp
43
Pour in the wine.
5sLarge heavy based saucepanDry white wine · 150 ml
44
Let it bubble for about 2 minutes, until reduced by half.
2 minLarge heavy based saucepan
45
Add the tomatoes and their juice.
10sLarge heavy based saucepanRoughly chopped plum tomatoes · step 21
46
Add the thyme sprigs.
5sLarge heavy based saucepanFresh thyme sprigs · 3 piece
47
Add the bay leaves.
5sLarge heavy based saucepanBay leaf · 2 piece
48
Nestle the chicken back into the sauce, skin side up, with any juices from the plate.
20sLarge heavy based saucepan, TongsBrowned chicken pieces · step 35
49
Bring to a gentle simmer.
3 minLarge heavy based saucepan
50
Turn the heat down low and cover with the lid.
10sLarge heavy based saucepan, Pan lid
51
Simmer gently for 45 minutes, until the chicken is tender and cooked through. Check the thickest piece reads 74 °C on a thermometer.
45 minLarge heavy based saucepan, Thermometer
52
Fish out the thyme stalks and bay leaves with tongs.
Result · Finished chicken basquaise · used in step 54
15sChicken basquaise bowl (small bowl), TongsBraised chicken basquaise · step 51
53
Throw away the herbs.
5sChicken basquaise bowl (small bowl)
54
Lift the chicken into the serving bowl with tongs and ladle the sauce over.
30sLarge serving bowl, Ladle, TongsFinished chicken basquaise · step 52
55
Scatter the parsley over and serve.
Result · Poulet Basquaise
10sLarge serving bowlFinely chopped parsley · step 24
Printed 7 October 2026