Basque Country Chicken Recipe ( Poulet basquaise)
ฝัง
- เผยแพร่เมื่อ 10 ก.ย. 2024
- Join my online French cooking classes 👨🍳: learn.thefrenc... chicken basque recipe or poulet basquaise in french is the emblematic dish coming straight from the south west of France Basques country. with its strong spanish flavours this dish is tasty and bold perfect with a glass or red or white wine.
the basque country recipe is made with a mix of ripe tomatoes pepper, onions and a good amount or cured ham. topped up with saute chicken typically jambon de bayonne ( bayonne cured ham) .
Ingredients:
6 chicken tighs
1 onion finely sliced 100grams /0.60 cups
1 can of chopped tomatoes I used canned cherry tomatoes 400ml\1.6 cups
2 small bell pepper 200grams /1.70 cup (capscicum) cut in thin stripes
2 garlic cloves
1 thick slice 200g/ 1cup of cured ham diced (I used proscuito ham)
200 ml /0.8 cups of dry white wine ( I used sauvignon blanc)
for the stock:
500ml /2 cups or pre-made of the shelf chicken stock ( in liquid form)
50 grams /0.3cup of carrot dices in cube of 1cm (mirepoix cut)
50 grams /0.3 cups of onions dices in cube of 1cm (mirepoix cut)
1 bouquet garni made with 3 twigs of thyme 5 parsley stokes and 1 bay leave.
1 table spoon of tomato paste
6 to 8 chicken wings (depending on size) chopped in small pieces.
support my work on Patreon:
/ frenchcookingacademy
Discuss this on reddit: / frenchcookingacademy
The one and only cast iron dutch oven I use:
amzn.to/2k7w5K7
My favorite frying pan:
amzn.to/2k4wIUx
****************************
Online food converter:
www.convert-me....
****************************
Website for text, print friendly recipe
thefrenchcooki...
****************************
To support the channel:
Get the Cookware I am using and more:
goo.gl/krYqny
****************************
This cooking channel is so unbelievable. 8 years of 'evergreen' material is the best you will get on TH-cam and better than a reference book. Very much appreciated.
Took me some 3 hours to cook. Will probably take 3 more to clean everything up. But the rustic taste of chicken and vegetables was so rich that I got a golden tan, grew a beard and was talking French with thick Spanish accent for the next hour after eating it.
Hello from Japan, on last weekend I have prepared this dish following your demonstration. Although that was the first time I have tried french cooking my friends said it came out delicious. Everyone has enjoyed the layers of flavors. I wish I could upload a picture of the dish here to show you. But anyway thanks a lot for teaching all the recipes step by step and for the detailed explanation. Your channel name is completely justified. I always watch your channel and will make all others recipes. Thank you.
i am glad some people in japan are watching the channel and still like french cooking oishii desuka 😋😋
Hello from New Zealand! I love the channel but I also have a concern about the time, taken and also about the processed food.
Yeah totemo oishii desu. Actually I am from India but living in Japan for almost 10 years. I love French food. And I watch your channel always. Thank you for teaching French cooking. Meanwhile I have tried many other dishes and based on my skill the results were good. French restaurants are very expensive so I wish I will learn from your channel and enjoy French food by myself. Thank you so much.
@@FrenchCookingAcademy salut une fois que tu as mis le demie litre de stock combien de temps il faut que ca cuise et à quel feu avant de reduire le feu..et une nouvelle fois apres combien de temps il faut cuire a feu doux merci !!
I am a chicken
Well done, Stephane. I love your recipes, your videos and your emphasis on traditional regional dishes of France. As I'm sure you know, here in the United States, most Americans are under the mistaken impression that French cooking is "fancy," inaccessible and too complicated for the typical cook, when, in fact, French regional dishes are usually wonderfully hearty and often relatively simple to produce -- more like traditional Italian dishes than the haute cuisine of Paris. Thank you for your videos -- you are a hero to those of us who are fans of French regional cuisine.
Where I grew up we had a Basque restaurant. My best friend was Basque and his Mom used to take us there to eat. The food was incredible and I'm pretty sure I have had this dish. I had forgotten about it until now. I think I will make this for my wife.
I love your videos Monsieur. They are full of information on cooking basics: don't put salt in stock, how less is more in bayleaves, how to flavour a stock if one doesn't have bouquet garni and so much more! Gonna include them all in my book, one by one and you'll be in acknowledgement section. 👍
I made this dish yesterday out of 4 chicken upper thighs. From the outset I doubted that they would be fully cooked. I therefore decided to follow your recipe rigorously: et voila - perfectly cooked pieces of meet. The pork, pepper and onion element is so great. I tried to taste it cold today so I will make it again as a side dish to go with pork or beef roast (hot or cold). Thank you for this flavory and easy to make dish.
As a Basque (from the spanish side) I approve!
You are a Basque. Not Spanish :P
There are spanish Basque and French Basque. Basque country is right in the middle of spain and france so of course they mix, thats why some are french basque and some are Spanish Basque. I am Spanish Basquea and love it.
@@milagrorivera6138 Haven't paid attention in a while. Got a feeling I am more the French side of Basque.
So, you are a Basque? Interesting. French?
Hello from Minnesota! What a spectacular dish! I made this for my wife last night and we were blown away by the flavor. I paired it with your paprika rice pilaf as a side and the two complimented each other very well. Thank you for all the great content and for making French cooking simple and easy to follow!
We have the same chicken and bell peppers in Romania, it's called "ostropel" , cooked with roasted peppers , tomatoes and lot of garlic and onions. I love your channel, France is the best in everything: cheese, wine, food, fashion, etc.
Dude (frenchman) there is a homey quality about your food....reminds me of home back in the 50s in the mountains of NW Spain....No pun intended.....thanks!
So I cooked the Chicken Basque dish. Involved I would say, having said that, I was pleased with the outcome so was the family. Of course, practice makes perfect. I will cook it again and again,....
Merci beaucoup Stéphane SP
Thanks for the feedback and yes it's not the dish you make everyday 🙂 well done at giving it a go 👍👨🍳
I don't understand how you don't have 5 times the subs, this channel is really great.
Chef's snack.... after the wings are cooked, don't throw them away.
Mix them in a big bowl with some salt, pepper, honey and paprika or ground dry Espelette red pepper, and broil them quickly until browned.
Yummy snack.
I admire your dedication, I wouldn't have that much patience but I appreciate the ones who have ❤️
Looks amazing as all your delish dishes
This will be my Sunday lunch. Thank you again for an excellent recipe!
i LOVEEEE how you structure your videos with how to plate the dish at the end. please don't change that ever
Masterclasses I haven't tried it yet but you have a winner!! Also a double salute because a lot of chef's would not shear such wonderful work
Thanks a lot
Nice looking recipe! I'm also really glad you included how to serve the dish at the end of the video.
I love your t-shirt - French Bulldogs are adorable! And I'm gonna make that chicken when I'm done with my wisdom teeth extraction recovery. I LOVE braised chicken thighs.
making this Brit hungry - love good 'peasant' food. Full of favour, simple to cook and filling
What memories. My warmest regards to everyone.
Success!! In fact, resounding success. We even found Jambon Iberica in a local deli and it was good. Our guests are already lining up for next Friday night's dinner. Thank you so very much Stephan, I love your channel and am cooking my way through many of your recipes. Pissaladiere for this weeks Pizza Tuesday in our house.
I love to hear those success cooking stories . It's great to hear you organising dinner parties with french food with your friends 🙂🙂😋👨🍳
Am so glad and excited for this dish .. I love chicken and it's so nice to try it in a new way 😄
Stefan you are the best,many regards from Montenegro!!!
This reminds me a little bit of Hungarian Chicken Paprikash. It's not all that different. The cooking is slightly different, and the ingredients look like it adds ham and subtracts paprika :)
We have to stop meeting like this.....but the food is....Ohhhhh soooo good.....
As a spaniard fm the Spanish side.....I approve too!!
*Brilliant!!!* This recipe is now on my "to make" list.
Let me know how it goes
You are amazing, I've learned so much from you, and this recipe is fantastic. Thank you.
thanks for the compliment
I've learned a lot from you sir.
Cynthia Wangi: Me too!
I totally could see some cannelini beans in a dish of this type.
But why tho
Another great video, no wonder your channel is growing so fast. Keep up the good work.
You are great chef
A perfect casual dinner dish...I occasionally use Spanish chorizo instead of jamon serrano or jamon Iberico...it's spectacular...🙂
Thank you Chef! This was our Thanksgiving meal today! I’m going to add this to my rotation of recipes! Cheers!
Is "Let's Cook!" your new tag line? I like it! This looks delicious. Very springy for here.
My mouth is watering, this look SO GOOD! Trying it out this week!! Thanks for a great video, love your channel, so happy to support you on Patreon....you're the best!
Radar DiMaria thanks for your support😀😀
Just made this, and while it took a bit effort, it was so so worth it! Thank you so much, and I can't wait to make something else you posted
Absolutely loving these recipes! Demystifying french cooking 😊👍
I make a very similar dish and it's absolutely delicious. Great video!
You inspire me. Thank you.
Thsnk you for showing delicious cooking you are making me hungry always with your beautiful French cooking recipes. Please have you any beef or lamb stew/casserole recipes. Thank you so much Annie
I'm cooking this, this comming sunday for lunch.Looks nice
👍🙂
I MUST be a good boy so I can go to heaven and eat this food forever! LOL.
Mmmm... Smells great!! That taste so delicious and sweet recipe!! Thats amazing!! Great combination!! See U anytime!!
I've tried this with thin sliced proscuito from the deli and I would not recommend it. Gonna try again with the thicker cut stuff.
Thin-sliced prosciutto tends to shrivel up and become too chewy when it is cooked. I've made that mistake. Once. If you must use thin-sliced prosciutto, try adding it to your dish after it is already fully cooked.
You can have the deli cut it up to about 7-8 mm thick for you, saves some time on the dicing step. Just don't try a free sample of it. It is delicious... until only the fat is left, then it is like chewing bacon flavored gum.
The only thing's I would add would be a Quarter Cup of diced Chorizo and a teaspoon or 2 of good Smoked Spanish Paprika. American of Partly Basque(French and Spanish sides)Heritage here.Also for anyone else watching the in the US, I would recommend using Chicken Quarter's instead of Wings for the Stock as it is around $7 in some places for 10 Pounds of Chicken Quarters to that same amount for a Pound in a half of Chicken Wings.
With your basque heritage, you may know the French idiom "parler français comme une vache espagnole" (to speak French like a Spanish cow, i.e to speak broken French) which originated there. I love that saying 😂❤️
Bonjour Stephane! I am your new subscriber. I love your Poulet Basquaise, it looks delicious! I will make it for this coming Easter. Is that possible for me to request certain recipe that when I was young I used to eat? My Mom used to cook for us. That was "Chicken Sauce Piquant with Cornichons". I love to have your recipe. Thank you so much! I'm a pure Vietnamese and went to French school in Vietnam. Then, I moved to the US and now live in Santa Monica, California for a long time. I also went to Paris, Versailles, Nice, Cannes, Bordeaux many times because my Uncles, Aunts, and cousins are there. And, my best friend also lives in Paris. I can tell that you are a great Teacher and an excellent Chef! I'm so excited to learn more French cooking from you!
thanks a lot for joining the channel i will check what i can do for that recipe
It look like a recipe I already made here th-cam.com/video/O7oQZFyoC7U/w-d-xo.html
Perhaps you can try it and tell me what you think
@@FrenchCookingAcademy -- Awe... how sweet ... bless your heart, thank you sooo much! It looks so delicious! I will try it and I promise to let you know. Joyeuse Paque and merci bien Stephane!
Very good Chef! I love the combination with the bell pepers, tomatoes and stock!!
Merci beaucoup . 💕
Love this
Very interesting approach. Much different than the one I am used to in Paula Wolfert's Cooking of South West France. I may try it out. Wouldn't the store bought stock already add a lot of salt to the stock? Seems to me it would be better to add water instead of "off the shelf stock" spend a bit more time to create your own stock. People should also look for dried Espelette pepper to add to the sauce. You can find it in many gourmet shops. Not intending to be critical....love your channel! Nice to share different approaches to the same recipe.
Hi there not a problem . That is what I was mentioning in the beginning I could not find the actual espelette pepper fresh or in powder Here in Australia unfortunately. so I had to use the bell peppers instead. But you are right for the authentic recipe you have to use fresh espelette pepper and Bayonne cured ham. So I am just giving some alternative as many people always asked me what to use for replacement 🙂👨🍳if they cannot fi d some produce. And for the stock it's off the shelf but best quality bough from the butcher so it's real stock there is no salt in it . I think I should explained a bit more what I mean by off the shelve. it's not supermarket product full off additives .it is organic stock made by stock merchants. Hope it helps clarify the whole thing 🙂
You should watch his video before this one where he talks a lot about stock.
Lovey looking recipe, great/useful instruction and energetic presentation. Who needs the Food or Cooking channels; they've morphed, sadly, into something other than basic cooking instruction, which was their draw for me a few decades ago. Now we have so many good cooks on the You tube. I'll try this recipe, looks like how I usually do a stewed/braised chicken dish anyway, but with the addition of the ham, looks like a winner from you,...…... again!! : )
Looks beautiful!!! YUM!!
This is some proper cooking :)
Hi, love your recipes. Could you give us a recipe for bake chicken pieces , potatoes and vegetables.? Thanks.
there is another chicken recipe coming friday 😋😋👨🏻🍳
Looks amazingly tasty. Xx
I think what I would do is to make the stock/sauce mixture in a big batch and freeze them. This way I can cook two or three more batches of the chicken quickly the next two times.
Great recipe. Very tasty. Took a while to make it, but result was outstanding! Thank you very much.
thanks for taking the time trying it
Thanks, there will be more... I am thoroughly loving you channel - great details of everything to do with cooking - tools, history... Thank you for sharing your Savoir Faire!
wow. just WOW!
So happy to find you , love French food 👏👏👏👏👏👌👍🌎🙏✌️
thanks and welcome 🙂🙂👨🏻🍳
That looks really delicious.
thank you as always looks so good!! and you thank you for being so informative about the recipes origins :)
my pleasure
This was absolutely delicious, thanks for sharing! I can't get the basque ham either but I think it's fun to try different kinds of ham each time to see what kind of flavour it imparts :)
Fantastic tasty looking dish chef , well done , thanks Ivan
Can’t wait to try this. Thank you.
Looks really good! I have to try this one.
Great channel
Браво!
Great dish and great presentation. I just love your videos. Thank you very much.
Just a little thing i always wonder when watching making you dishes like this: You almost never add some additional sweetness and/or sourness. I would almost automatically add a pinch of sugar and a tiny splash of lemon juice. What's your thought on this?
I might even try this one.
You are too funny, "You can even have a candlelight dinner with it." - I cannot stop laughing :-)! I mean, who knows, maybe some viewers are into that sort of thing, right? ;-)
😋
Anuradha Nandi I used to take my dinner out to eat. But I had to stop. It ruined my appetite.
What happened? People don't have candlelight dinners where are you from? They should, you should
Nice!
Very nice. You're raising the game with this one. The last time I made this the method that I used was a fricasee. Your dish is definitely not a fricasee, it is chicken with sauce and what a great looking sauce. Question, you couldn't find the basque peppers, do they have any spice? Should we be adding a little cayenne or chilli flakes?
Great video. I'm going to make this! Reminds me a lot of creole cooking, Jambalaya in particular (which is very similar, but adding rice in the stew). Seeing as creole cooking has a strong french heritage perhaps the immigrants in Louisianna came from Basque country?
yeah creole food has a french influence mixed spanish too and more ...
I am cooking this today 👍🙏👏💌
Looks so delicious 😋
About the gorgeous ham Stephane is using: Jambon de Bayonne, or Bayonne Ham (en.wikipedia.org/wiki/Bayonne_ham). It's cured with salt and other spiced (like Gorria, en.wikipedia.org/wiki/Espelette_pepper) and dry aged for at least seven, better nine months.
A must like cassoulet and boeuf bourguignon
You did well grasshopper!! Great dish !! BUT as we now live in Texas added a Jalapeno pepper Do I get shot for doing that??
We don't guillotine anyone for that "offense" anymore 😋 In the basque region they always use Espelette pepper (which is basque) but jalapeño must be delicious.
Do people use hard (cured) Spanish Chorizo instead of the prosciutto ?
Je viens de faire des foies de poulet avec ta recette, tres bon merci ^^ je vais essayer cette bonne sauce pour dimanche :)
content de voir que ça plaise 🙂
I’m new to your channel and have watched a few videos. Everything looks AMAZING! I’m gonna try some of the recipes this weekend. Keep up the great work!
thanks Emma and welcome to the channel. you can reach out anytime if you have questions
Great job!
Looks good, but I'd add some chile peppers too. I like spicy.
The beauty of recipes like this is you can add or subtract/substitute an ingredient or two to tailor it to you own tastes. If this dish called for chilis, I'd use the bell peppers, cuz my wife is allergic to chilis, for example.
hello une fois que tu as mis le demie litre combien de temps ca cuit et à feu doux ou fort merci !
Looks delicious!
thanks 👍
Have been making something almost identical to this for years now not knowing it's an actual recipe lol
Anyone know the reason you blanch the prosciutto? What does that do to it? Just curious, thanks!
Is it possible to make this with skinless chicken and have it turn out well? Not the wings for the stock, but the chicken that is eaten (thighs.)
Great Channel you deserve more subs^^ Keep it up and best regards from Germany^^
I have to try making Boeuf Bourguignon at some point... >.
thanks a lot 🙂
Do you cook whitout the lid or is this for visual aspects?
I’m Making this right now. Will sign up to Patrone today.
Please dbl check spelling in recipe: “off the shelf”.
Thighs, parsley stalks.
I’m Hopelessly stuck in the Imperial System of measurements.
Why won’t my chicken pieces brown as dark as yours?
thanks for the spelling i always make mistakes i will correct today
French Cooking Academy 😘the sauce was very good, but my lardons were very chewy and rubbery. Why would that be?
depends on the ham you used and also that you have not boiled them to much
It's important that you use a heavy pan, oil that can take the heat (try half ghee + half olive oil). When you see small bubbles coming up from the chopstick, the temperature is good to go.
Put the chicken in one piece at a time: if you dump it all in you'll lower the temperature of the oil.
I would like to know what I can use thats non-alcoholic in place of the white wine but still would have the same taste!
Can you show the next video how to prepare Vichy carrots which is in the region of Vichy in France ????
Yes why not coming then 🙂
Okay, when you made stock I asked what you did with the vegetables. I was told by other subscribers the veggies are useless. Now, I am going to ask what did you do with the chicken wings left over? I don't mind the steps but what to do with all the "discarding"? I don't want to waste if I can. Thank you and others who may respond!
Yes I am meant tu put that in the description . I wanted to add this in the video but the length was getting ridiculous . I think from now on I am definitely going to separate culinary techniques demonstration and recipes other it's just too long and you cannot elaborate on anything. Anyway so to answer your question the meats has to be detached from the bones and the left over can bu use in soups, or to make other preparation like croquettes pate, pasta and potato dishes or bake or anything that uses chicken meat .👨🍳
French Cooking Academy Thank you. I wonder if other mind the time? I do not mind the time unless it bothers you. Cooking is just that...patience and time. Especially if you like good tasting food otherwise...you go through the drive thru or use a box to make fast food. 😉🍗🥘🥗vs 🍔🍟
Auguste Escoffier had a spanish chicken recipe in his famous culinary guide. Is this dish different from that one? Or are both recipes essentially the same thing?
Anyways, this basque chicken recipe looks delicious.
Can I use a bacon instead of prosciutto? where i live, i can't find a big chunk of a prosciutto like that
Comme toujours delicieuse ta cuisine ..y a -t-il un video sur la bouillabaise?..merci stephan