France Poulet Basquaise (Basque Chicken)
Poulet Basquaise is an easy, flavorful dish originating in the Basque region of France that straddles the southern border with Spain. The Spanish influence in this dish is clearly represented in the use of tarragon and bell pepper, both of which give the dish a distinctively fresh and spicy flavor. The rich sauces of the Basque region are world famous. This versatile dish is often served with either pasta or potatoes.
Recipe Servings: 4
Prep Time
45 minutes
+ 10 minutes resting
+ 10 minutes resting
Cook Time
1 hour 25 minutes
Total Time
2 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4-lb (1.8-kg) whole chicken
- Salt, to taste
- Ground black pepper, to taste
- 2 Tbsp (30 g) butter, softened
- 2 tsp (10 ml) dried tarragon
- 1½ cups (355 ml) chicken broth, divided
- 1 Tbsp (15 g) cornstarch
- 1 Tbsp (15 ml) olive oil
- 1 onion, sliced
- 1 cup (150 g) julienned ham
- 1 green bell pepper, julienned
- 1 red bell pepper, julienned
Directions
- Preheat oven to 400°F (200°C).
- Season chicken cavity with salt and black pepper.
- Smear butter over the chicken skin and sprinkle the interior and exterior of the bird with tarragon.
- Place chicken in a roasting dish and add ¾ cup (175 ml) chicken broth to the bottom of the pan.
- Bake chicken for 75 minutes, basting with the broth about every 15 minutes.
- Remove chicken from the oven and let rest for at least 10 minutes.
- Place roasting pan on the stovetop over medium heat.
- Place cornstarch in a small bowl and add a little water, stirring to form a paste.
- Stir paste into the chicken broth and cook until it thickens into a gravy.
- Heat olive oil in a skillet, add onions to the hot oil, and sauté for about 5 minutes or until they become transparent.
- Add ham and bell peppers to the onions and cook for 5 minutes. Set aside.
- Carve chicken and serve it hot with the gravy and a side of the ham and peppers.
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