Poulet Basquaise with Piment d'Espelette Recipe
Piment d'Espelette — Capsicum annuum
Flavor — smoky, sweet, fruity
Scoville scale — 4000, mild with a hint of heat but not overpowering
The Espelette pepper is grown in the French commune of Espelette, the northern territory of Pays Basque. The pepper is not native to the area but was brought over in the 16th century from Mexico and South America and became an important ingredient in Basque cooking. The peppers are harvested in late summer and can be seen drying on balconies and house walls in the region in late September and October. The dried spice is now a protected product and has AOC and PDO status. The French government only allows a small amount of the pepper to be exported, making it rare and expensive to find in the US.
Piment d’Espelette is commonly used in piperade, made with bell peppers, onion, garlic, and tomatoes. Piperade can be used as a condiment or can be used as a base to stew chicken or fish, like this Poulet Basquaise recipe. To make the stew, the chicken is seared and removed from the pan, the vegetables are sauteed in the remaining fat, and then everything is added to the pot and simmered until the chicken is done. The dish resembles the symbol and flag of Pays Basque, called the Ikurriña, thanks to the onions, tomatoes, and red and green bell peppers. Feel free to add more or less espelette, depending on your spice preference. Use espelette in place of cayenne, smoked paprika, or to add a hint of spice to a dish.
poulet basquaise
serves 4
shopping list —
4 chicken thighs
1 onion, julienned
1 green bell pepper, julienned
1 red bell pepper, julienned
2 cloves garlic, minced
2-3 teaspoons espelette
1 tablespoon sweet paprika
1 tbsp tomato paste
28 oz canned whole tomatoes
250 ml white wine
500 ml chicken stock
1 bunch thyme
1 fresh bay leaf
equipment —
dutch oven
steps —
Season the chicken with salt.
In a dutch oven over medium high heat, add canola oil to just coat the bottom. In batches, sear the chicken skin-side down until golden brown. Remove.
In the same pan, lower the heat to medium and add the onion and bell peppers and season with salt. Sauté until soft. Add the garlic. Sprinkle the vegetables with the espelette and paprika, being careful that the spices toast but not burn. Add the tomato paste and allow to cook for 1-2 minutes, stirring.
Deglaze the pan with white wine, allow the alcohol to cook out, and reduce by half. Meanwhile, hand crush the tomatoes, then add to the pot with the chicken stock and herbs. Allow to come up to a simmer and cook for 10-15 minutes until the tomatoes soften.
Nestle the chicken back into the pot and simmer on low for 30-40 minutes until done (adding a splash of stock if needed). You can also finish the chicken in the oven at 350ºF for about 30 minutes. Re-season the stew if needed. Remove the thyme and bay leaf and serve.
Poulet Basquaise is traditionally served with rice or potatoes.