In the Basque Country, everything is bold — the red shutters, the white linen, the sound of pelota in the square. But few things are as bright, or as comforting, as Poulet Basquaise.

 

This isn’t just chicken. It’s a celebration of the piperade — that glorious mix of peppers, tomatoes, onions, and garlic, slow-cooked into a sweet-spicy confit of late summer. A spoonful of this could revive a tired soul. A pot of it, shared around the table, could fix a broken heart.

 

We once shared it at a harvest fête in Itxassou, where red peppers hung in braids from the balconies and the smoke of grilled meat filled the hills. The stew was served from a battered copper pot, ladled over rice with a splash of local white wine. No one spoke for the first five minutes — only chewing, and sighing.

 

🍗 The Recipe: Poulet Basquaise

 

Serves 4

Time: 1 hour

 

Ingredients

 

• 4 chicken thighs (or bone-in, skin-on pieces of your choice)

• 2 tbsp olive oil

• 1 onion, finely sliced

• 2 garlic cloves, minced

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 3 ripe tomatoes, chopped (or 1 can of good-quality diced tomatoes)

• 1 tsp Piment d’Espelette (or mild chili flakes if unavailable)

• 100 ml (½ cup) dry white wine

• Salt and pepper

• Fresh thyme (or a sprig of rosemary)

• Optional: a bay leaf or a few black olives

 

Method

 

Season the chicken with salt and pepper. Heat oil in a heavy pot or Dutch oven and brown the chicken on all sides until golden. Remove and set aside.

 

In the same pot, reduce the heat slightly and sauté the onion and garlic until soft and fragrant. Add the sliced peppers and cook until they begin to soften — about 5–7 minutes.

 

Stir in the tomatoes, white wine, and Piment d’Espelette. Nestle the chicken pieces back into the pot, tucking them gently into the peppery embrace. Add thyme and bay leaf if using.

 

Cover and let simmer for 30–35 minutes, or until the chicken is tender and the sauce has thickened into a sunset-hued stew.

 

Serve hot, spooned over rice, buttered noodles, or simply with a hunk of country bread to mop up every drop.

 

🍷 Wine Pairing

 

This dish hums with sweetness and gentle spice — it craves a white that can hold its own. Reach for a chilled Irouléguy Blanc — fresh, floral, with enough backbone to dance with Espelette. Or a Jurançon Sec, slightly aromatic and refreshingly sharp.

 

And if the sun’s out — pour it in tumblers and take it outside.

 

🌿 A Note from the Table

 

Poulet Basquaise isn’t fancy. But it’s festive. It carries the red heat of the Basque hills, the scent of market mornings in Bayonne, and the softness of home-cooked comfort.

 

And if you’re ever in Saint-Jean-de-Luz and the wind smells of sea and smoke — follow your nose. Someone’s making this. Bring your appetite, and a friend who doesn’t mind stained napkins.