Poulet Basquaise (Basque Chicken)

Poulet basquaise

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: Serves 4

Prep Time

45 minutes
+ 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) chicken
2 Tbsp (30 g) butter, softened
2 tsp (10 ml) dried tarragon
1 1/2 cups (355 ml) chicken broth
1 Tbsp (15 g) cornstarch
1 Tbsp (15 ml) olive oil
1 green pepper, julienned
1 red pepper, julienned
1 onion, sliced
1 cup (150 g) julienned ham

Directions

Preheat the oven to 400°F (200°C).
Season the walls of the chicken cavity with salt and pepper, as desired.
Smear the butter over the chicken skin and sprinkle the interior and exterior of the bird with tarragon.
Place the chicken in a roasting dish and add 3/4 cup (175 ml) chicken broth to the bottom of the pan.
Bake the chicken for 75 minutes, basting with the broth about every 15 minutes.
Allow the chicken to rest to the side for at least 10 minutes.
Place the roasting pan on the stovetop and heat over a medium flame.
In a small bowl, make a paste with the water and cornstarch. Stir the slurry into the chicken broth and cook until the gravy thickens.
Heat the olive oil in a frying pan and sauté the onions for about 5 minutes or until they become transparent.
Add the ham and peppers to the onion and cook for another 5 minutes. Set aside.
Carve the chicken and serve it with the gravy and a side of the ham and peppers.