its indispensable recipe and its little secrets for cooking a good basquaise chicken!

This week, Philippe Etchebest pays tribute to a tasty and colorful Basque specialty: Basque chicken. Simple to make, discover without further delay its tips and advice. For your utensils and your aprons! Let’s go !

In his last video, Philippe Etchebest preparing a seasonal recipe for us: chicken basquaise.

Chicken, peppers, onions or even Espelette pepper, nothing could be easier as ingredients to prepare a good Basque chicken. This typical recipe from the South-West brings sunshine to our plates. With rice pilaf or white rice as a side dish, we spoil our taste buds. Why not try this simmered dish by following the recipe step by step with the chef!

The recipe for Basquaise chicken from the southwest Philippe Etchebest

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for 2 people

  • 1 onion
  • 4 cloves of garlic
  • 2 green peppers
  • 1 red bell pepper
  • 2 sweet green peppers
  • 10 cl rapeseed oil
  • 1 whole poultry or the 2 thighs and 2 wings from a chicken
  • 20 g flour
  • 2 tbsp. tablespoon of tomato puree
  • 2 sprigs fresh thyme
  • 2 fresh bay leaves
  • 1 L chicken stock or 1 L water
  • coarse salt
  • 2 pinches Espelette pepper powder


Cut the poultry and separate the top of the thigh from the lower thigh. Keep the fins whole. Collect as much meat as possible. Season to taste with salt and pepper.

Heat oil in the saute pan over high heat. Place the poultry in the very hot sauté pan and brown the pieces. The idea is not to cook them, just to color them. The preparation ends with the peppers and broth in another step of the recipe. Season again.

👨‍🍳 Chef’s advice: Turn the pieces as much as possible. The skin of the poultry should be well caramelized, well browned.

Save the salt for later and with the remaining oil.
Peel the onion with a paring knife. Peel the garlic.

👨 🍳 The chef’s advice: Crush the garlic, it makes it easier to remove the skin and therefore facilitates its peeling.

Remove the seeds from the garlic and set aside. Remove the stem from the pepper before emptying the seeds.
Cut the pepper in half and remove the excess seeds. Repeat the process with all the peppers.

👨‍🍳 Chef’s tip: You can mix the colors of the peppers if you wish. Don’t stop at the color, the pepper tastes the same.

Optional: you can add small sweet peppers.
Chop the onion. Crush the garlic with your knife.

👨‍🍳 Chef’s tip: Instead of crushing the garlic pieces, you can chop them instead.

Cut the pepper into large strips. Cut the sweet peppers into rings. Brown onion and garlic in the same saute pan as before with the oil from chicken thighs and wings.

👨‍🍳 The chef’s advice: The oil from the thighs and chicken wings has retained the juice. By cooking your peppers in it, you will give them flavor.

Caramelise the onions over a fairly high heat. Be careful not to burn them. Saute the pepper and mix.

👨‍🍳 Chef’s tip: Don’t forget to stir regularly so the peppers don’t hang on the saute pan and burn.

Add tomato puree. Stir it all together with a wooden spatula. Singer, that is, add flour to your vegetables. To mix everything.

👨‍🍳 The chef’s tip: The flour can also be fried in the oven before adding it to the dish.

Add the chicken pieces to the filling. Moisten everything with water, up to the height of the pieces.

👨‍🍳 Chef’s tip: You can replace the water with chicken or vegetable broth to get more flavor.

Add thyme and bay leaf to season the broth. Cook on low heat for approximately 1 hour and 30 minutes.

When the cooking time is over, season again with salt and pepper. Add Espelette pepper to spice up your dish.

There is the Basque chicken ready to eat!

Philippe Etchebest – Cook well accompanied with my Mentor method

© Cook well accompanied with my Mentor method – Philippe Etchebest – Éditions Albin Michel
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